Korean fried chicken is in a league of its own. Unlike its American counterpart, this chicken is double-fried to achieve a paper-thin, shatteringly crisp crust that stays crunchy even after being drenched in sauce.
The most iconic version? Yangnyeom chicken—tossed in a sticky, fiery gochujang-based glaze that balances sweet, spicy, savory, and tangy in perfect harmony. This is the chicken that has taken the world by storm, appearing in K-dramas, Korean BBQ restaurants, and street food stalls across Seoul.
While it looks like a project, the double-frying technique is surprisingly straightforward, and the sauce comes together in minutes. Whether you’re hosting a game day gathering, a K-drama watch party, or simply craving something bold and satisfying, this spicy Korean fried chicken is guaranteed to impress.
Ingredients
For the Chicken:
- 2 lbs (900g) chicken wings or drumettes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon grated ginger (optional)
- ½ cup (60g) potato starch or cornstarch
- ¼ cup (30g) all-purpose flour (optional, for extra crunch)
- Neutral oil for frying (vegetable, canola, or peanut oil)
For the Yangnyeom Sauce:
- ¼ cup (60g) gochujang (Korean red chili paste)
- 2 tablespoons gochugaru (Korean red chili flakes, optional for extra heat)
- 3 tablespoons soy sauce
- 3 tablespoons honey or corn syrup
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
For Garnish and Serving:
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- Pickled radish (danmuji), for serving (optional)
- Extra sesame oil for drizzling
Instructions
1. Prepare the Chicken: Pat the chicken wings completely dry with paper towels. In a large bowl, season with salt, pepper, and grated ginger (if using). Toss to coat. Let sit for 15 to 30 minutes at room temperature.
2. Coat the Chicken: In a large bowl or resealable bag, combine the potato starch and flour (if using). Add the chicken and toss until each piece is evenly coated. Shake off any excess starch. Let the coated chicken rest for 10 to 15 minutes—this allows the coating to hydrate slightly, ensuring it adheres during frying.
3. First Fry: In a heavy-bottomed pot or Dutch oven, heat 2 to 3 inches of oil to 325°F to 340°F (165°C to 170°C). Working in batches, carefully add the chicken in a single layer, avoiding overcrowding.
Fry for 8 to 10 minutes, turning occasionally, until the chicken is cooked through and the coating is pale golden but not deeply browned. Remove with a spider skimmer and drain on a wire rack. Repeat with remaining chicken. Let the chicken rest for 10 to 15 minutes between fries.
4. Make the Yangnyeom Sauce: While the chicken rests, prepare the sauce. In a small saucepan, combine the gochujang, gochugaru (if using), soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
Cook over medium-low heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly, about 3 to 4 minutes. Remove from heat and set aside.
5. Second Fry: Increase the oil temperature to 350°F to 375°F (175°C to 190°C). Fry the chicken again in batches for 3 to 5 minutes, until deep golden brown, shatteringly crisp, and the coating sounds hollow when tapped. Drain on a wire rack.
6. Coat the Chicken: Transfer the hot fried chicken to a large bowl. Pour the yangnyeom sauce over the chicken and toss quickly to coat evenly. The sauce should cling to the chicken without making it soggy.
7. Garnish and Serve: Transfer the coated chicken to a serving platter. Sprinkle generously with toasted sesame seeds and sliced green onions. Serve immediately with pickled radish on the side for a refreshing contrast. The chicken is best enjoyed fresh, while the coating remains impossibly crisp.
This Spicy Korean Fried Chicken delivers the addictive combination of crunch, heat, and sweetness that has made it a global phenomenon—a true showstopper for any occasion.
