Crispy Korean Fried Chicken (Yangnyeom Chikin)
The global benchmark of fried chicken perfection: shattered-glass double-fried crispy chicken glazed in a sticky, sweet, spicy, and tangy gochujang honey-garlic sauce, showered with toasted sesame seeds and served with pickled radish cubes.
Ingredients
Chicken & Seasoning
- 900g (2 lbs) chicken wings or boneless thighs cut into bite-sized chunks
- 1 tbsp grated fresh ginger
- 1 tbsp minced garlic
- 1 tbsp rice wine (mirin or cheongju)
- 1/2 tsp salt and 1/2 tsp ground black pepper
Super-Crispy Double Coating
- 1 cup potato starch or cornstarch (creates the signature light glass-like crunch)
- 1/3 cup all-purpose flour
- Oil for deep frying (peanut or vegetable oil)
Sticky Sweet & Spicy Yangnyeom Glaze
- 3 tbsp Korean chili paste (gochujang)
- 3 tbsp tomato ketchup
- 3 tbsp honey or Korean rice syrup (oligo syrup)
- 2 tbsp brown sugar
- 1.5 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 4 cloves garlic, finely minced
- 2 tbsp water
Garnish
- 1 tbsp toasted white sesame seeds
- 2 tbsp crushed roasted peanuts
- Chopped scallions and pickled white radish cubes (chikin-mu)
Instructions
Season the Chicken
In a large bowl, toss chicken pieces with grated ginger, minced garlic, rice wine, salt, and black pepper. Let sit at room temperature for 15 minutes to absorb flavors.
Simmer the Yangnyeom Sauce
In a saucepan over medium heat, combine gochujang, ketchup, honey, brown sugar, soy sauce, minced garlic, sesame oil, and water. Stir and bring to a bubbling simmer for 3-4 minutes until glossy and slightly thick. Remove from heat.
Dredge Chicken in Starch
Whisk potato starch and flour together in a shallow tray. Toss seasoned chicken pieces in the mixture, pressing firmly so every crevice is completely coated in a powdery layer.
First Fry (Cook Through)
Heat 3 inches of oil in a heavy pot or deep fryer to 170°C (340°F). Fry chicken in batches for 7-8 minutes until light golden and cooked through. Remove with a spider strainer and rest on a wire rack for 5 minutes.
Second Fry (Ultimate Glass Crunch)
Raise oil temperature to 195°C (385°F). Return the chicken into the scorching oil for 2-3 minutes until deeply golden, blistered, and exceptionally crunchy. Drain for 30 seconds.
Glaze & Serve Immediately
Toss the piping hot fried chicken directly into the warm Yangnyeom sauce until evenly lacquered in red glaze. Pile high onto a platter, scatter toasted sesame seeds and crushed peanuts on top, and serve immediately with crisp pickled radish.
Nutrition Facts
* Based on a 2,000 calorie diet.