Yangnyeom Chicken (Sweet and Spicy Korean Fried Chicken)
Local name: 양념치킨
In short: Double-fried chicken wings with a thin, glassy crust, tossed in a sticky sweet-spicy sauce of gochujang, garlic and ketchup. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 20 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Korean fried chicken is fried twice in a thin starch coating, which gives a glassy, shattering crust that stays crisp even after it is tossed in sauce. Yangnyeom is the sticky red version, sweet and garlicky with a steady chili heat from gochujang. In Korea it is shared with friends over cold beer or ordered for a night in. This home recipe uses wings and a deep pot.
Instructions
- Pat the wings very dry. Toss with the salt, pepper, rice wine and ginger and leave for 20 minutes.
- Mix the potato starch, flour and baking powder in a wide bowl. Press each wing into the mixture, shake off the excess and set the wings on a rack for 10 minutes so the coating sets.
- Heat the frying oil in a heavy pot to 160°C (320°F). Fry the wings in 3 batches for 8 minutes each, until pale gold and cooked through (74°C/165°F inside). Drain on the rack.
- Raise the oil to 190°C (375°F). Fry all the wings again in 2 batches for 2 to 3 minutes, until deep golden and very crisp. Drain well.
- For the sauce, warm 1 tbsp oil in a wide pan over low heat and cook the garlic for 30 seconds. Stir in the gochujang, ketchup, honey, soy sauce, sugar and water.
- Simmer the sauce for 3 minutes, until glossy and slightly thick. Add the hot wings and toss over low heat for 30 seconds, just until coated.
- Sprinkle with the sesame seeds and peanuts and serve right away with pickled radish cubes.
Tips
- Do not skip the second fry. The first cooks the chicken, and the second drives out moisture so the crust stays crisp under the sauce.
- For a soy-garlic version, skip the red sauce and simmer 3 tbsp soy sauce, 2 tbsp sugar, 2 tbsp water and 4 minced garlic cloves for 3 minutes before tossing.
Questions and answers
Why is Korean fried chicken so crunchy?
It is fried twice, and the thin starch coating turns glassy rather than bready. The second fry removes moisture so the crust holds up under the sauce.
Can I bake or air fry yangnyeom chicken?
Yes, though the crust will be less shattering. Spray the coated wings with oil and bake at 220°C (425°F) for about 40 minutes, turning once, then toss in the hot sauce.
How spicy is yangnyeom chicken?
It is sweet first, with a medium kick. For less heat, use 2 tbsp gochujang and add an extra spoonful of ketchup and honey.
How long does it take to make Yangnyeom Chicken (Sweet and Spicy Korean Fried Chicken)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Yangnyeom Chicken (Sweet and Spicy Korean Fried Chicken)?
About 610 kcal per serving, with 28 g of protein, 46 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 610 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 46 g |
| Fat | 34 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
