Korean Fried Chicken (Yangnyeom Chicken)
Ingredients
- 2 pounds chicken wings
about 16 drumettes and wingettes
- 1.5 teaspoons salt
use 1 ts if using table salt
- or to tastepinch black pepper
- 1 teaspoon grated ginger
- 4-5 cups oil for frying)
about 2-inch deep (use deep, bottom heavy, medium size pot or pan
- 1/2 cup potato starch
or cornstarch
- 1/2 cup frying mix
aka tempura mix
- 1/4 cup potato starch
or cornstarch
- 3/4 cup water
- 1 tablespoon soy sauce
- 2 tablespoons rice wine or other cooking wine
or mirin
- 1 tablespoon or 1.5 tablespoons gochujang
- 1 tablespoon or 2 tablespoons hot sauce
sriracha, tabasco, Franks Original, etc.
- 2 tablespoons sugar
- 2 tablespoons honey
or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup
- 1 tablespoon minced garlic
- 1/2 teaspoon honey dijon mustard - optional
- 4 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
or mirin or other cooking wine
- 2 tablespoons sugar
- 2 tablespoons honey
or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup
- 1 tablespoon minced garlic
- 1 teaspoon vinegar
white, rice, apple cider, etc.
- 1 teaspoon or 2 teaspoons oyster sauce - optional
- 4 tablespoons water
- 1/2 teaspoon sesame seeds
- 1 tablespoon chopped scallion
Directions
- 1
Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
- 2
Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
- 3
OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
- 4
OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
- 5
Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
- 6
Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
- 7
You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.
Korean Fried Chicken (Yangnyeom Chicken)
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Ratings & Reviews
Based on 112 ratings
Rating Breakdown
About this Recipe
Dreaming of that irresistibly crispy, perfectly glazed Korean fried chicken? This recipe for Yangnyeom chicken brings the authentic, crave-worthy taste right to your kitchen, proving you don't need takeout for restaurant-quality flavor.
Why This Recipe Works
The secret to this exceptional Korean fried chicken lies in its double-coating technique using both potato starch and a frying mix, creating that signature thin, crackly crust that's truly addictive. Paired with a choice of a savory soy garlic or a bold, spicy red glaze, every bite is a delightful contrast of textures and flavors that sets it apart from ordinary fried chicken.
What to Expect
Prepare for chicken wings with an astonishingly light and incredibly crispy exterior that gives way to juicy, tender meat. The two distinct glazes are the stars here: choose the soy garlic for a balanced sweet, savory, and umami-rich experience, or opt for the spicy red glaze for a kick that artfully balances heat from gochujang and hot sauce with sweetness from honey and sugar. It's a deeply satisfying dish, perfect for sharing, that will transport your taste buds straight to a bustling Seoul street food stall.
Customization & Variations
This recipe offers wonderful flexibility to suit your pantry and palate. You can easily swap chicken wings for drumsticks or boneless thighs. For the coating, cornstarch is a perfectly suitable alternative if you don't have potato starch on hand. When making the glazes, feel free to adjust the amount of hot sauce to control the heat in the spicy version, or experiment with corn syrup, rice syrup, or oligo syrup as alternatives to honey for the perfect sticky consistency. The honey dijon mustard and oyster sauce are optional additions, allowing you to fine-tune the flavor profile to your personal preference.
Serving & Context
This Korean Fried Chicken is the ultimate crowd-pleaser, perfect for a casual dinner, game day, or any gathering where craveable, flavorful food is desired. Garnish generously with sesame seeds and chopped scallions for a fresh finish and a pop of color.