Korean Fried Chicken (Yangnyeom Chicken)
This isn’t your average fried chicken — it’s double-fried to crunchy perfection and coated in a sticky, spicy, and slightly sweet glaze that clings to every bite.
Equipment
- Deep Frying Pot or Dutch Oven
- Kitchen Thermometer
- Mixing Bowls
- Wire Cooling Rack
- Tongs or Chopsticks
- Whisk
- Basting Brush or Large Bowl
Ingredients
Chicken and Batter Ingredients
- 2 lbs chicken wings and drumettes
- ½ cup potato starch
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional, for extra heat)
- 1 egg
- ½ tsp baking powder
- ⅓ cup ice-cold club soda
- Peanut oil (for deep frying)
Yangnyeom Sauce Ingredients (Korean Spicy Glaze)
- ¼ cup extra spicy gochujang (Korean chili paste)
- ¼ cup rice syrup (or honey)
- 3 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp water (optional, to thin the sauce)
Instructions
Chicken Preparation
- Start by patting the chicken wings and drumettes dry with paper towels. This helps the batter stick better and ensures a crispy texture after frying. In a large bowl, season the chicken with: Salt Garlic powder Black pepper Optional cayenne pepper (if you like extra heat) Mix well to coat all the pieces evenly. Cover the bowl and refrigerate for at least 1 hour. This step enhances flavor and helps the seasoning absorb into the meat.
- For the ultra-crispy exterior that Korean fried chicken is famous for, we’ll be using a dual-batter system: one wet and one dry. ¼ cup all-purpose flour ,1 egg ,½ tsp baking powder ,⅓ cup ice-cold club soda The batter should be light and slightly runny. The cold soda creates bubbles, leading to a crispier finish.
- Pour peanut oil into a deep pot or Dutch oven until it’s at least 2 inches deep. Heat the oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature accurately.
- Take each piece of seasoned chicken and: Dip it into the wet batter. Let any excess drip off. Coat it generously in the dry potato starch mixture. Shake off any excess and set aside on a tray.
- Carefully place 4–5 pieces of chicken into the hot oil. Don’t overcrowd the pan — it will drop the temperature and result in soggy chicken. Fry for about 7 minutes, until lightly golden and partially cooked. Remove with tongs or a slotted spoon and place on a wire rack to drain.
- Once all the chicken pieces have gone through the first fry, raise the oil temperature to 370°F (188°C). Fry the chicken again in small batches for 1–2 minutes, or until they turn a deep golden brown and sound crisp when tapped. Double-frying is the key to ultra-crunchy Korean fried chicken that stays crispy even after adding sauce.
Making the Yangnyeom Sauce
- In a small saucepan over medium heat, add a dash of neutral oil (you can use a bit of the frying oil or sesame oil for extra flavor). Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it — you want it golden, not brown.
- Whisk everything together and let the sauce simmer gently for 2–3 minutes, just until it thickens slightly and becomes glossy. Once done, remove it from the heat and set it aside.