korean fried chicken recipe

The Best korean fried chicken recipe

Crispy Korean Fried Chicken (Yangnyeom Chicken)

4.8 from 992 votes

This Korean fried chicken is double-fried for extra crispiness and coated in a sweet, spicy, and tangy sauce. A popular Korean street food, it’s perfect as an appetizer or main dish with beer or rice.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs (700g) chicken wings or drumettes, cut into bite-sized pieces
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 cup potato starch or cornstarch
• 1 cup all-purpose flour
• 1 cup cold water
• 1 large egg

For the Sauce

• 3 tbsp gochujang (Korean red chili paste)
• 3 tbsp honey or corn syrup
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tbsp vegetable oil (for cooking sauce)

For Garnish (Optional)

• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

👨‍🍳Directions

1. 1
   In a large bowl, season the chicken pieces with salt, black pepper, garlic powder, and ginger powder. Mix well to coat evenly.
2. 2
   In another bowl, whisk together the potato starch, flour, egg, and cold water to form a thin batter. The batter should be slightly lumpy.
3. 3
   Heat oil in a deep fryer or large pot to 325°F (160°C). Dip each piece of chicken into the batter, letting excess drip off, then carefully place in the hot oil. Fry in batches for 6-7 minutes until lightly golden. Remove and drain on a wire rack or paper towels.
4. 4
   Increase the oil temperature to 375°F (190°C). Fry the chicken again for 4-5 minutes until deep golden and crispy. Drain on a wire rack or paper towels.
5. 5
   While the chicken is frying, prepare the sauce. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
6. 6
   Add gochujang, honey, soy sauce, rice vinegar, and brown sugar to the saucepan. Stir well and simmer for 3-4 minutes until the sauce thickens slightly. Remove from heat and stir in sesame oil.
7. 7
   Toss the fried chicken in the sauce until evenly coated. Garnish with sliced green onions and sesame seeds.
8. 8
   Serve immediately with pickled radish or steamed rice.

🔧Equipment

• Large mixing bowl
• Deep fryer or large pot
• Slotted spoon or tongs
• Paper towels
• Medium saucepan
• Whisk
• Baking sheet
• Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 4g❤️Cholesterol: 100mg🧂Sodium: 900mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 25g

📝Notes

Tips: For extra crispiness, let the chicken rest for 5 minutes after the first fry. Adjust the spice level by adding more or less gochujang. To make it gluten-free, use gluten-free soy sauce and cornstarch instead of flour.

❓ Frequently Asked Questions About Crispy Korean Fried Chicken (Yangnyeom Chicken)

1. What makes Korean fried chicken different from regular fried chicken?

Korean fried chicken (KFC) stands out due to its double-frying technique, which creates an extra-crispy exterior while keeping the meat juicy inside. It’s also coated in a thin, light batter (often with potato starch or cornstarch) rather than a thick, heavy batter. The signature sauces—like yangnyeom (spicy-sweet), soy-garlic, or honey butter—are what truly set it apart, adding bold, umami-rich flavors that regular fried chicken typically lacks.

2. Can I make Korean fried chicken without a deep fryer?

Yes! While a deep fryer makes the process easier, you can use a deep, heavy-bottomed pot or a Dutch oven with about 2–3 inches of oil. A high-smoke-point oil like vegetable, peanut, or canola works best. Just be sure to maintain the oil temperature between 325°F (163°C) for the first fry and 350°F (175°C) for the second fry to achieve that signature crunch. An instant-read thermometer is helpful for accuracy.

3. Why does Korean fried chicken need to be fried twice?

The double-frying method serves two key purposes: texture and moisture. The first fry at a lower temperature cooks the chicken through without browning it, ensuring the meat stays tender. The second fry at a higher temperature crisps up the exterior, creating that shatteringly crispy crust. Skipping the second fry can leave the chicken greasy or soggy, especially if it’s coated in sauce later.

4. What’s the best way to keep Korean fried chicken crispy after saucing?

To prevent sogginess, toss the fried chicken in the sauce just before serving. If you’re prepping ahead, keep the fried chicken and sauce separate until the last minute. For extra crispiness, you can also lightly re-fry the chicken for 1–2 minutes after saucing (this works best with thicker sauces like yangnyeom). Serving it on a wire rack instead of a plate helps air circulate and keeps the bottom crispy.

5. Can I bake or air-fry Korean fried chicken instead of deep-frying?

While baking or air-frying won’t replicate the exact texture of deep-fried KFC, you can get close with a few adjustments. For the oven: Toss chicken pieces in a thin layer of oil, bake at 400°F (200°C) for 30–40 minutes (flipping halfway), then broil for 2–3 minutes for extra crispiness. For the air fryer: Cook at 375°F (190°C) for 12–15 minutes, shaking the basket halfway. Lightly spray with oil before the second fry to enhance crispiness. Note that sauces may not adhere as well, so brush them on instead of tossing.