Korean Fried Chicken (Yangnyeom Chicken)

This crispy Korean Fried Chicken, or Yangnyeom Chicken, features golden-fried wings with an ultra-crunchy batter and a sticky-sweet, spicy gochujang sauce. Perfect for parties, game days, or simply satisfying your cravings, this dish bursts with bold Korean flavors that will leave everyone wanting more.

Why You’ll Love This Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken is a standout dish for many reasons.

• Incredible Crunch – The double frying technique ensures an ultra-crispy exterior that contrasts beautifully with the juicy chicken inside.
• Bold Flavors – The sticky-sweet Yangnyeom sauce combines spicy gochujang with garlic and vinegar for an unforgettable taste.
• Versatile Serving Options – Enjoy it as an appetizer, main dish, or snack at gatherings; it fits any occasion perfectly.
• Easy Preparation – With straightforward steps and common ingredients, making this dish is simpler than you might think.
• Customizable Heat – Adjust the cayenne pepper to suit your taste—make it mild or fiery hot!

Tools and Preparation

To create the perfect Korean Fried Chicken, having the right tools is essential.

Essential Tools and Equipment

• Deep pot
• Mixing bowls
• Wire rack
• Whisk
• Tongs

Importance of Each Tool

• Deep pot – Essential for frying to ensure the chicken cooks evenly and achieves a golden-brown color.
• Wire rack – Allows excess oil to drain off after frying, keeping the chicken crispy.
• Mixing bowls – Useful for preparing batters and sauces without mess.

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

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. Rub this seasoning all over the chicken. 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:
1. Sauté minced garlic in neutral oil until fragrant but not browned.
2. Add ketchup, gochujang, rice syrup, water, soy sauce, sugar, vinegar, gochugaru, and stir well.
3. Allow it to bubble gently for 2–3 minutes while stirring often. Remove from heat and set aside.

Step 3: Prepare the Batters

In one bowl:
– Mix dry batter ingredients: potato starch, flour, bouillon, salt, and optional cayenne.

In another bowl:
– Mix wet batter ingredients: potato starch, flour, egg, baking powder, and cold club soda or water.

Step 4: Coat the Chicken

Dip each piece of chicken into the wet batter. Let excess drip off before coating it in the dry batter. Press on the dry batter to ensure it sticks well.

Step 5: First Fry

Heat oil in a deep pot to 350°F. Fry chicken in batches for:
– 6–7 minutes (or 7–8 minutes for larger pieces), maintaining oil temperature between 320–335°F.
Place fried chicken on a wire rack to rest.

Step 6: Second Fry

Reheat oil to 370°F. Fry chicken a second time for about 1 minute while ensuring oil stays above 350°F. This step makes the coating extra crispy.

Step 7: Sauce & Finish

While chicken is hot:
– Toss it in prepared Yangnyeom sauce or brush it evenly on each piece.
– Garnish with toasted sesame seeds.

Step 8: Serve

Serve immediately with pickled radish and cabbage slaw alongside a cold beer for an authentic Korean fried chicken experience!

How to Serve Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken, or Yangnyeom Chicken, is a delightful dish that shines at any gathering. To elevate your meal experience, consider these serving suggestions that complement its crispy texture and bold flavors.

Pair with Pickled Radish

• This tangy side balances the richness of the chicken and adds a refreshing crunch.

Serve with Cabbage Slaw

• A crunchy slaw tossed in a light dressing adds freshness and contrast to the spicy chicken.

Enjoy with Cold Beer

• A cold beer is a classic pairing that enhances the overall flavor experience and adds to the fun atmosphere.

Add Kimchi

• The spicy fermented cabbage offers an extra kick and complexity that pairs well with the sweet and spicy sauce.

Accompany with Rice

• Steamed white rice helps soak up the Yangnyeom sauce, making it a satisfying addition to your meal.

Garnish with Sesame Seeds

• Toasted sesame seeds sprinkled on top add an appealing visual touch and nutty flavor.

How to Perfect Korean Fried Chicken (Yangnyeom Chicken)

Perfecting your Korean Fried Chicken comes down to technique and ingredients. Here are some tips to ensure your chicken turns out crispy and flavorful every time.

• Marinate well: Allowing the chicken to sit with the seasoning overnight enhances its flavor and tenderness.
• Maintain oil temperature: Keeping the frying oil at the right temperature ensures a crispy coating without absorbing too much oil.
• Double fry for crunch: Frying twice gives your chicken that signature crunch. The first fry cooks it through, while the second creates an extra crispy layer.
• Use cold club soda: Incorporating cold club soda in your wet batter helps achieve a lighter, crispier texture as it reacts during frying.
• Toss immediately in sauce: Coat your fried chicken in Yangnyeom sauce while it’s still hot for better adhesion and flavor absorption.
• Garnish just before serving: Adding sesame seeds right before serving keeps them crunchy and visually appealing.

Best Side Dishes for Korean Fried Chicken (Yangnyeom Chicken)

To create a complete meal around your Korean Fried Chicken, consider these delicious side dish options. Each complements the bold flavors of Yangnyeom Chicken beautifully.

1. Korean Potato Salad – A creamy salad made with potatoes, carrots, and mayonnaise; it balances the spice of the chicken.
2. Japchae – Stir-fried glass noodles mixed with vegetables; this savory dish adds texture and flavor contrast.
3. Sweet Potato Fries – Crispy sweet potato fries provide a sweet counterpoint to the savory chicken.
4. Mandu (Dumplings) – Korean dumplings filled with meat or vegetables; they add variety and heartiness to your meal.
5. Spicy Cucumber Salad – A refreshing salad made from cucumbers tossed in chili sauce; it offers a cool relief from heat.
6. Corn Cheese – A cheesy corn dish baked until golden; its creaminess pairs nicely with the crunch of fried chicken.
7. Steamed Broccoli – Simple steamed broccoli provides a healthy, green option that balances out heavier dishes.
8. Rice Cakes – Chewy rice cakes in a sweet or spicy sauce make for an addictive side that complements Yangnyeom Chicken perfectly.

Common Mistakes to Avoid

When making Korean Fried Chicken (Yangnyeom Chicken), it’s easy to run into some common pitfalls. Here are a few mistakes to watch out for:

• Skipping the Dry Brine: Not dry brining the chicken can lead to bland flavor. Always season and let it rest to enhance the taste.
• Not Maintaining Oil Temperature: Frying at incorrect temperatures results in soggy or burnt chicken. Use a thermometer to ensure the oil stays between 320–335°F for the first fry and 350–370°F for the second fry.
• Neglecting the Double Fry: Skipping the second fry means missing out on extra crispiness. Always fry twice for that signature crunch.
• Using Warm Ingredients: Adding warm water or egg to your batter can cause it to clump. Always use cold club soda or water for a light, airy batter.
• Overcrowding the Pan: Crowding the fryer leads to uneven cooking and can lower oil temperature. Fry in batches to keep everything crispy.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3 days for optimal freshness.

Freezing Instructions

• Freeze in an airtight container or freezer bag.
• Will keep for up to 2 months.

Reheating Instructions

• Oven: Preheat to 375°F and bake for about 10-15 minutes until heated through and crispy.
• Microwave: Heat on medium power for about 1-2 minutes, but this may make them less crispy.
• Stovetop: Reheat in a pan with a little oil over medium heat for about 5-7 minutes.

Frequently Asked Questions

What is Korean Fried Chicken (Yangnyeom Chicken)?

Korean Fried Chicken, known as Yangnyeom Chicken, is a popular dish featuring crispy fried chicken coated in a sweet and spicy sauce made primarily with gochujang.

How do I make my Korean Fried Chicken extra crispy?

To achieve extra crunchiness, ensure you double fry the chicken. The first fry cooks it through while the second fry crisps up the outer layer perfectly.

Can I use chicken thighs instead of wings?

Yes, you can substitute chicken thighs; however, adjust cooking times accordingly since they may require longer frying than wings.

What should I serve with Korean Fried Chicken?

Korean Fried Chicken pairs well with pickled radish, coleslaw, or even a cold beer for an authentic experience.

How can I customize Yangnyeom Chicken?

Feel free to adjust spice levels by adding more or less gochujang or cayenne pepper based on your preference!

Final Thoughts

Korean Fried Chicken (Yangnyeom Chicken) is not only delicious but also versatile enough for any occasion, from parties to cozy dinners. You can easily customize it with different sauces or spices according to your tastes. Give this recipe a try, and enjoy its bold flavors and satisfying crunch!