Korean Fried Chicken (Yangnyeom Chicken)

This Korean Fried Chicken (Yangnyeom Chicken) is a crispy delight that combines golden-fried wings with a sticky-sweet, spicy gochujang sauce. Ideal for gatherings, game days, or simply when you’re in the mood for a flavorful treat, this dish stands out with its bold Korean flavors and satisfying crunch.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• How to Make Korean Fried Chicken (Yangnyeom Chicken)
• Step 1: Season the Chicken
• Step 2: Make the Yangnyeom Sauce
• Step 3: Prepare the Batters
• Step 4: Coat the Chicken
• Step 5: First Fry
• Step 6: Second Fry
• Step 7: Sauce & Finish
• Step 8: Serve
• How to Serve Korean Fried Chicken (Yangnyeom Chicken)
• With Pickled Radish
• Accompanied by Cabbage Slaw
• Enjoyed with Cold Beer
• As Part of a Korean Feast
• On Game Days
• How to Perfect Korean Fried Chicken (Yangnyeom Chicken)
• Best Side Dishes for Korean Fried Chicken (Yangnyeom Chicken)
• Common Mistakes to Avoid
• Storage & Reheating Instructions
• Refrigerator Storage
• Freezing Korean Fried Chicken (Yangnyeom Chicken)
• Reheating Korean Fried Chicken (Yangnyeom Chicken)
• Frequently Asked Questions
• What is Yangnyeom Chicken?
• Can I make Korean Fried Chicken gluten-free?
• How do I achieve extra crispy skin on my Yangnyeom Chicken?
• What sides pair well with Korean Fried Chicken?
• How do I customize my Yangnyeom sauce?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Crispy Texture: The double-frying method ensures an ultra-crunchy batter that stays crispy even after saucing.
• Flavor Explosion: Featuring a harmonious blend of sweet and spicy flavors from the Yangnyeom sauce, every bite is packed with taste.
• Versatile Dish: Perfect as an appetizer or main dish, it pairs well with drinks or side dishes like pickled radish and slaw.
• Easy to Prepare: With straightforward steps and common ingredients, making Korean Fried Chicken at home is simpler than you think.
• Crowd-Pleaser: Whether for a party or a family dinner, this dish is sure to impress guests and loved ones alike.

Tools and Preparation

Having the right tools makes preparing Korean Fried Chicken easier and more enjoyable. Here’s what you’ll need:

Essential Tools and Equipment

• Deep pot or fryer
• Mixing bowls
• Whisk
• Wire rack
• Saucepan

Importance of Each Tool

• Deep pot or fryer: Essential for achieving the correct oil temperature, which is key for crispy chicken.
• Mixing bowls: Useful for separating ingredients into dry and wet batches while preparing the batters.
• Whisk: Helps ensure all wet batter ingredients are combined smoothly without lumps.
• Wire rack: Allows excess oil to drain off after frying, keeping your chicken crispy.

Ingredients

For the Chicken:
* 2 lbs chicken wings and drumettes (about 16 pieces)
* Peanut oil (or canola/vegetable oil), for frying
* 1 tsp sesame seeds, for garnish

Chicken Seasoning:
* 1½ tsp salt
* 1 tsp garlic powder
* ½ tsp black pepper
* 1 tbsp cayenne pepper (optional, for heat)

Dry Batter:
* ½ cup potato starch
* ¼ cup all-purpose flour
* 1 tsp chicken bouillon
* 1 tsp salt
* 1 tbsp cayenne pepper (optional)

Wet Batter:
* ½ cup potato starch
* ¼ cup all-purpose flour
* 1 egg
* 1 tsp baking powder
* ½ cup cold club soda (or cold water)

Yangnyeom Sauce:
* ¼ cup ketchup
* ¼ cup extra spicy gochujang
* ¼ cup rice syrup
* ¼ cup water
* 3 tbsp soy sauce
* 3 tbsp sugar
* 2 tsp plum vinegar (or rice vinegar or white vinegar)
* 1 tsp gochugaru (Korean red chili flakes)
* 1 tbsp neutral oil
* 3 garlic cloves, minced

How to Make Korean Fried Chicken (Yangnyeom Chicken)

Step 1: Season the Chicken

Pat the chicken wings dry. In a bowl, mix the salt, garlic powder, black pepper, and cayenne. Rub this seasoning all over the chicken. Dry brine uncovered in the refrigerator overnight or at room temperature for 1 hour.

Step 2: Make the Yangnyeom Sauce

In a saucepan over medium-low heat, sauté the minced garlic in neutral oil until fragrant but not browned. Add the remaining sauce ingredients and let it bubble gently for 2–3 minutes, stirring often. Remove from heat and set aside. This sauce can be made ahead and refrigerated.

Step 3: Prepare the Batters

In one bowl, mix the dry batter ingredients: potato starch, flour, bouillon, salt, and optional cayenne. In a second bowl, mix the wet batter ingredients: potato starch, flour, egg, baking powder, and cold club soda or water.

Step 4: Coat the Chicken

Dip each piece of chicken into the wet batter, letting the excess drip off. Then coat it in the dry batter by pressing it on and shaking off any excess.

Step 5: First Fry

Heat oil in a deep pot to 350°F. Fry the chicken in batches for 6–7 minutes (or 7–8 minutes for larger pieces), maintaining an oil temperature between 320–335°F. Place the fried chicken on a wire rack to rest.

Step 6: Second Fry

Reheat the oil to 370°F. Fry the chicken a second time for about 1 minute while ensuring that the oil stays above 350°F. This step makes your coating extra crispy.

Step 7: Sauce & Finish

While the chicken is hot, toss it in the prepared Yangnyeom sauce or brush it on evenly. Garnish with toasted sesame seeds.

Step 8: Serve

Serve immediately with pickled radish, cabbage slaw, and a cold beer to complete your Korean fried chicken experience.

How to Serve Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken, or Yangnyeom Chicken, is not just a dish; it’s an experience. It pairs wonderfully with various sides and beverages that enhance its bold flavors.

With Pickled Radish

• Crunchy and Tangy: The crispness of pickled radish complements the spicy-sweet chicken beautifully, balancing the richness.

Accompanied by Cabbage Slaw

• Fresh and Crunchy: A simple cabbage slaw adds freshness and crunch, making every bite a delightful contrast to the crispy chicken.

Enjoyed with Cold Beer

• Perfect Pairing: A cold beer is a classic pairing with Yangnyeom Chicken, enhancing the flavors while providing a refreshing counterbalance.

As Part of a Korean Feast

• Share with Friends: Serve this chicken alongside other Korean dishes for an enjoyable communal meal experience.

On Game Days

• Ultimate Snack: This dish is an excellent choice for game day gatherings. Its finger-licking flavor keeps everyone coming back for more.

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How to Perfect Korean Fried Chicken (Yangnyeom Chicken)

Achieving the perfect Korean Fried Chicken requires attention to detail. Here are some tips to make your dish stand out.

• Bold Seasoning: Ensure you season the chicken well before frying for deeper flavor.
• Double Frying: Frying twice creates that signature crunch. Don’t skip this step!
• Chill Before Frying: Letting the battered chicken rest in the fridge helps the coating stick better.
• Use Cold Ingredients: Cold club soda in your wet batter creates a lighter, crispier texture.
• Maintain Oil Temperature: Keeping your oil at the right temperature ensures even cooking and prevents sogginess.

Best Side Dishes for Korean Fried Chicken (Yangnyeom Chicken)

Pairing side dishes with your Yangnyeom Chicken can elevate your meal even further. Here are some great options:

1. Kimchi: This fermented vegetable dish adds a spicy tang that complements fried chicken well.
2. Sweet Potato Fries: Their sweetness contrasts nicely with the spicy chicken, providing a satisfying crunch.
3. Rice Cakes (Tteokbokki): Chewy rice cakes in a sweet-spicy sauce make for a fun side that everyone loves.
4. Miso Soup: A warm bowl of miso soup is comforting and balances the meal’s richness.
5. Korean Potato Salad: Creamy and slightly sweet, this salad offers a delightful contrast to crispy chicken.
6. Grilled Corn on the Cob: The charred sweetness of corn pairs perfectly with savory flavors.
7. Seaweed Salad: Light and refreshing, it provides a nice balance alongside rich fried foods.
8. Vegetable Tempura: Crispy tempura vegetables add another layer of texture to your meal.

Common Mistakes to Avoid

When making Korean Fried Chicken (Yangnyeom Chicken), it’s easy to make a few missteps that can affect the final dish. Here are some common errors and tips to avoid them.

• Skipping the Dry Brine: Not allowing the chicken to dry brine can lead to less flavorful and juicy meat. Always season and let it rest in the fridge for at least an hour or overnight for best results.

• Using Incorrect Oil Temperature: If the oil is not hot enough, the batter will become soggy. Use a thermometer to ensure the oil is at 350°F for the first fry and 370°F for the second fry.

• Overcrowding the Fryer: Frying too many pieces at once can lower the oil temperature drastically, resulting in greasy chicken. Fry in small batches to maintain consistent cooking temperatures.

• Not Tossing in Sauce While Hot: Waiting too long to coat your chicken with Yangnyeom sauce will prevent it from sticking properly. Toss or brush on the sauce immediately after frying for optimal adhesion.

• Ignoring Ingredient Quality: Using low-quality or stale ingredients can diminish flavor. Always opt for fresh ingredients, especially for key components like gochujang.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Korean Fried Chicken in an airtight container.
• It can be kept in the refrigerator for up to 3 days.
• Make sure the chicken has cooled completely before sealing it in.

Freezing Korean Fried Chicken (Yangnyeom Chicken)

• Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag.
• The chicken can be frozen for up to 2 months.
• Label your bags with dates for easy organization.

Reheating Korean Fried Chicken (Yangnyeom Chicken)

• Oven: Preheat your oven to 375°F and bake on a wire rack for about 10-15 minutes until heated through and crispy.

• Microwave: Heat on medium power in short intervals (30 seconds), but this may result in a less crispy texture.

• Stovetop: Heat a little oil in a skillet over medium heat and fry until warmed through, turning occasionally.

Frequently Asked Questions

Here’s what people often ask about Korean Fried Chicken (Yangnyeom Chicken).

What is Yangnyeom Chicken?

Yangnyeom Chicken is a popular variety of Korean Fried Chicken coated in a sweet and spicy sauce made primarily with gochujang. It’s known for its crunchy texture and bold flavors.

Can I make Korean Fried Chicken gluten-free?

Yes! Substitute all-purpose flour with gluten-free alternatives, such as rice flour or almond flour, while maintaining other recipes’ proportions.

How do I achieve extra crispy skin on my Yangnyeom Chicken?

Double frying is key! The first fry cooks the chicken, while the second fry crisps up the coating perfectly. Ensure your oil is at the right temperature during both frying stages.

What sides pair well with Korean Fried Chicken?

Korean Fried Chicken pairs well with pickled radish, cabbage slaw, or rice. For drinks, consider serving it with cold beer or soju for an authentic experience.

How do I customize my Yangnyeom sauce?

Feel free to adjust sweetness by adding more sugar or change up spice levels by varying gochugaru amounts based on personal preference!

Final Thoughts

Korean Fried Chicken (Yangnyeom Chicken) is not just delicious; it’s also incredibly versatile! You can customize it according to your taste preferences by adjusting spice levels or trying different dipping sauces. Whether it’s game day or a casual dinner, this dish promises satisfaction. Give this recipe a try—you won’t be disappointed!