Yangnyeom Chicken (Korean Fried Chicken with Sweet-Spicy Glaze)
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Double-fried, extra-crisp chicken tossed in a sticky gochujang glaze
Korean fried chicken is famous for a thin, glassy crust that stays crunchy even under sauce. The secret is a light starch coating and frying twice. Yangnyeom chicken takes it one step further, tossing the hot chicken in a sticky glaze of gochujang, ketchup, garlic and syrup that is sweet first and spicy after.
Looking for a twist? See 5 yangnyeom chicken variations β
π₯ Ingredients for classic yangnyeom chicken
Tap an ingredient to check it off.
Chicken
Coating
Glaze
Garnish
π§Ί Korean ingredients in this dish
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Ginger in Korean CookingFresh ginger, ginger juice and ginger syrup for marinades and teas
- Cheongju & Mirin (Cooking Wine)Rice wines that tame fishy and meaty odorsπ Shop on Amazon
- GochujangKorea's sweet, spicy fermented chili pasteπ Shop on Amazon
- Rice Syrup & Oligosaccharide SyrupLiquid sweeteners for glossy glazes and braisesπ Shop on Amazon
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- GochugaruSun-dried Korean chili flakesπ Shop on Amazon
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean foodπ Shop on Amazon
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π How to make yangnyeom chicken
Pat the chicken dry and toss it with the salt, pepper, garlic, ginger and rice wine. Marinate for 20β30 minutes in the fridge.
Mix the potato starch, flour and baking powder, then add the cold water a little at a time to make a thin batter about as thick as heavy cream. Add the chicken and coat every piece.
Heat the oil in a deep pot to 160Β°C (320Β°F). Fry the chicken in two or three batches for 8β10 minutes, turning, until cooked through and pale golden. Drain on a rack.
Let the chicken rest for 5 minutes. Meanwhile, simmer all the glaze ingredients in a wide pan over medium-low heat for 2β3 minutes, stirring, until glossy and bubbling. Turn off the heat.
Raise the oil to 180Β°C (355Β°F) and fry the chicken again for 2β3 minutes, until deep golden and very crisp. Drain well.
Toss the hot chicken in the warm glaze until evenly coated.
Sprinkle with peanuts and sesame seeds and serve right away, with pickled radish cubes (chicken-mu) on the side.
π‘ Tips for the best yangnyeom chicken
- Frying twice is what makes the crust crunchy: the first fry cooks the meat, the short second fry at a higher temperature drives out moisture from the coating.
- Use a thermometer. Oil that is too cool makes greasy chicken; oil that is too hot browns the outside before the inside is cooked. Chicken is done at 74Β°C (165Β°F) inside.
- Toss in the glaze just before serving. Glazed chicken softens as it sits, so keep some plain (huraideu) chicken on the side if you are serving a crowd.
- For an air fryer, coat the chicken in dry starch only, spray with oil and cook at 200Β°C (400Β°F) for 20β25 minutes, turning halfway, then toss in the glaze.
Huraideu, yangnyeom and banban
Korean chicken shops sell plain fried chicken (huraideu, from βfriedβ), sauced yangnyeom chicken, and banban β half and half β for people who cannot choose. Soy-garlic chicken (ganjang chicken), green-onion chicken (pa-dak) and cheese-powder chicken are other popular styles.
The sweet-spicy glazed style appeared in the early 1980s and spread quickly through chicken franchises. Today Korea has tens of thousands of chicken restaurants, and ordering chicken for delivery is a national habit.
Chimaek and what to serve with it
Fried chicken and beer (chimaek, from chikin and maekju) is a classic pairing for watching sports or meeting friends. At home, serve it with chicken-mu β cubes of radish pickled in vinegar, sugar and salt β and a simple cabbage salad to balance the richness.
