Korean Fried Chicken (Yangnyeom Chicken)

This crispy Korean Fried Chicken, or Yangnyeom Chicken, is a must-try for any food lover. With its golden-brown wings enveloped in an ultra-crunchy batter and coated with a sticky-sweet, spicy gochujang sauce, this dish is perfect for gatherings, game days, or simply satisfying your cravings. The bold flavors and irresistible crunch make it a standout choice for any occasion.

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Jump to:

• Why You’ll Love This Recipe
• Tools and Preparation
• Essential Tools and Equipment
• Importance of Each Tool
• Ingredients
• For the Chicken
• Chicken Seasoning
• Dry Batter
• Wet Batter
• Yangnyeom Sauce
• 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)
• Pair with Beer
• Serve with Pickled Radish
• Accompany with Cabbage Slaw
• Add Rice or Noodles
• Include Dipping Sauces
• 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 makes Yangnyeom Chicken special?
• Can I use other parts of chicken?
• How do I achieve extra crispy skin?
• What dishes pair well with Korean Fried Chicken?
• Can I make this recipe gluten-free?
• Final Thoughts
• 📖 Recipe Card

Why You’ll Love This Recipe

• Crispy Texture: The double frying technique ensures an extra crunchy coating that stays crispy even after saucing.
• Flavor Explosion: The combination of spicy gochujang sauce with sweet elements creates a unique flavor profile that tantalizes the taste buds.
• Versatile Serving Options: Enjoy it as an appetizer, main dish, or party snack; it’s suitable for any gathering.
• Easy to Make: With straightforward instructions and accessible ingredients, anyone can whip up this delicious dish at home.
• Impressive Presentation: Garnished with sesame seeds and served alongside pickled radish, this dish looks as good as it tastes.

Tools and Preparation

To prepare Korean Fried Chicken (Yangnyeom Chicken), having the right tools will make the process smoother. Here’s what you’ll need:

Essential Tools and Equipment

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

Importance of Each Tool

• Deep pot or fryer: Essential for achieving the perfect frying temperature for crispy chicken.
• Mixing bowls: Ideal for combining ingredients without mess and helps in keeping your workspace organized.
• Wire rack: Necessary to drain excess oil from fried chicken while allowing air circulation to maintain crispiness.

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

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How to Make Korean Fried Chicken (Yangnyeom Chicken)

Step 1: Season the Chicken

Pat the chicken wings dry. In a bowl, mix together the salt, garlic powder, black pepper, and optional cayenne pepper. Rub this seasoning mixture all over the chicken wings. For best results, 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 aromatic but not browned. Add in ketchup, gochujang, rice syrup, water, soy sauce, sugar, vinegar options, gochugaru, and stir well. Let it bubble gently for 2–3 minutes while stirring often. Remove from heat and set aside; you can refrigerate this sauce if made ahead.

Step 3: Prepare the Batters

In one mixing bowl, combine potato starch, all-purpose flour, chicken bouillon, salt, and optional cayenne to create your dry batter. In another bowl, whisk together potato starch, all-purpose flour, egg, baking powder, and cold club soda or water to form your wet batter.

Step 4: Coat the Chicken

Dip each piece of seasoned chicken into the wet batter first. Let any excess batter drip off before transferring it to the dry batter mixture. Coat thoroughly by pressing on the dry batter and shaking off any extra.

Step 5: First Fry

Heat oil in your deep pot to around 350°F. Fry the chicken pieces in batches for about 6–7 minutes (7–8 minutes if they are larger). Keep an eye on maintaining oil temperature between 320–335°F throughout cooking. Use a wire rack to rest fried chicken after removing from oil.

Step 6: Second Fry

Increase oil temperature back up to 370°F. Fry each piece of chicken again for about 1 minute to achieve an extra crispy coating while ensuring oil stays above 350°F during this quick fry.

Step 7: Sauce & Finish

While hot from frying, toss each piece of chicken generously in your prepared Yangnyeom sauce or brush it evenly across all pieces. Finally, sprinkle toasted sesame seeds on top as garnish.

Step 8: Serve

Serve immediately along with pickled radish and cabbage slaw on the side for a complete experience—don’t forget a cold beer! Enjoy your homemade Korean Fried Chicken!

How to Serve Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken, or Yangnyeom Chicken, is not just a meal; it’s an experience. This crispy delight pairs well with various sides and beverages that enhance its bold flavors and textures.

Pair with Beer

• Craft Beer: A cold craft beer complements the spicy-sweet sauce perfectly.
• Lager: The lightness of a lager balances the richness of the fried chicken.

Serve with Pickled Radish

• Sweet and Tangy: These radishes cut through the richness of the chicken, offering a refreshing contrast.

Accompany with Cabbage Slaw

• Crisp and Crunchy: A simple slaw adds a fresh crunch and balances the savory notes of Yangnyeom Chicken.

Add Rice or Noodles

• Steamed Rice: A bowl of steamed rice soaks up the delicious Yangnyeom sauce.
• Noodles: Stir-fried noodles can provide a hearty base for your fried chicken.

Include Dipping Sauces

• Soy Sauce: A small dish of soy sauce enhances the umami flavor.
• Gochujang Sauce: For those who love heat, serve extra gochujang on the side.

How to Perfect Korean Fried Chicken (Yangnyeom Chicken)

Achieving perfect Korean Fried Chicken requires attention to detail. Here are some tips to help you get it just right.

• bold Dry Brine: Seasoning your chicken and letting it rest enhances flavor and helps it stay juicy during frying.
• bold Use Cold Ingredients: Keeping your wet batter ingredients cold helps create a crispier coating when fried.
• bold Maintain Oil Temperature: Keeping oil at the right temperature prevents sogginess and ensures even cooking.
• bold Double Frying: Frying twice creates an extra-crunchy exterior that makes each bite delightful.
• bold Toss in Sauce While Hot: Coating the chicken in Yangnyeom sauce while it’s hot allows better adhesion and maximizes flavor.

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Best Side Dishes for Korean Fried Chicken (Yangnyeom Chicken)

To round out your meal, consider serving these delicious side dishes alongside your Korean Fried Chicken. Each option adds its unique flair to your dining experience.

1. Kimchi: This traditional fermented side adds spice and tanginess, enhancing overall flavor.
2. Japchae (Glass Noodles): Sweet potato noodles stir-fried with vegetables offer a satisfying chew.
3. Tteokbokki (Spicy Rice Cakes): Chewy rice cakes in a sweet-spicy sauce complement fried chicken beautifully.
4. Korean Potato Salad: Creamy yet slightly sweet, this salad provides a comforting counterpoint to crispy chicken.
5. Corn Cheese: A cheesy corn dish brings sweetness and richness, making it a delightful pairing.
6. Fried Zucchini Sticks: Crispy zucchini sticks add another layer of texture and are perfect for dipping.

Common Mistakes to Avoid

When making Korean Fried Chicken (Yangnyeom Chicken), even small errors can affect the final dish. Here are some common mistakes to watch out for.

• Skipping the Dry Brine: Failing to dry brine the chicken can result in bland flavors. Always season and let it rest for at least an hour or overnight for the best taste.
• Not Maintaining Oil Temperature: Cooking at the wrong oil temperature can lead to soggy or burnt chicken. Use a thermometer to keep it between 320°F and 370°F during frying.
• Overcrowding the Fryer: Placing too many pieces of chicken in the oil at once lowers the temperature and leads to uneven cooking. Fry in small batches instead.
• Neglecting the Double Frying Technique: Skipping the second fry means missing out on that extra crunch. Don’t rush this step; it’s essential for achieving perfect texture.
• Using Incorrect Sauce Ingredients: Substituting key ingredients like gochujang can alter the flavor profile dramatically. Stick to the recommended ingredients for authentic taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for best quality.

Freezing Korean Fried Chicken (Yangnyeom Chicken)

• Place cooled chicken in a freezer-safe bag or container.
• Freeze for up to 2 months, ensuring it’s well-sealed to prevent freezer burn.

Reheating Korean Fried Chicken (Yangnyeom Chicken)

• Oven: Preheat your oven to 375°F. Place chicken on a baking sheet and heat for about 15 minutes until crispy.
• Microwave: Heat in short intervals of 30 seconds, checking often. This method may not keep it crispy.
• Stovetop: Heat a skillet over medium heat with a little oil. Add chicken and cook until heated, turning occasionally to retain crunch.

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Frequently Asked Questions

Here are some frequently asked questions about Korean Fried Chicken (Yangnyeom Chicken) that might help you with your cooking experience.

What makes Yangnyeom Chicken special?

Yangnyeom Chicken is known for its unique combination of crunchy texture and sweet-spicy flavor from gochujang sauce, making it a standout dish in Korean cuisine.

Can I use other parts of chicken?

Yes, while wings and drumettes are traditional, you can also use thighs or breasts. Adjust cooking time based on size.

How do I achieve extra crispy skin?

The secret lies in double frying and using potato starch, which creates an ultra-crunchy coating that enhances texture.

What dishes pair well with Korean Fried Chicken?

Korean Fried Chicken goes well with pickled radish, cabbage slaw, or even steamed rice. It’s also great alongside cold beer!

Can I make this recipe gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend and ensure your sauces are gluten-free.

Final Thoughts

Korean Fried Chicken (Yangnyeom Chicken) is an irresistible dish that combines bold flavors and satisfying crunch. Perfect for gatherings or a cozy night in, you can customize it by adjusting spice levels or adding different dipping sauces. Give this recipe a try and enjoy a taste of Korea right at home!

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