Korean Fried Chicken (Yangnyeom) Recipe
Growing up, I never thought fried chicken could taste better than the kind I made with my mom. We’d spend weekends in the kitchen, frying up batches for the family, and it became one of those comfort foods that always felt like home. But a few years ago, I stumbled upon Korean fried chicken, and let me tell you, it changed my whole perspective.It all started when a friend introduced me to a small Korean restaurant in town. She raved about their fried chicken, insisting it was different from anything I'd ever had. Skeptical but curious, I gave it a try. The crispy coating, the sticky-sweet and spicy sauce, and the juicy chicken—it was love at first bite. I remember thinking, “How have I not known about this before?” From that day on, I was determined to learn how to make it myself. After countless attempts, tweaks, and taste tests, I finally got it just right. And now, I’m so excited to share this recipe with you.
Equipment
- A deep frying pan or Dutch oven
- A wire rack for draining the chicken
- Mixing bowls
- Tongs or chopsticks for handling the chicken
- A small saucepan for the sauce
Ingredients
- 2 lbs (900g) chicken wings or drumettes
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 cup cold water
- Oil for frying
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
Instructions
- Rinse the chicken and pat it dry. Season with salt, pepper, and garlic powder.
- In a bowl, mix cornstarch, flour, and water to make a batter. It should be slightly thick but still pourable.
- Heat oil in a deep frying pan to 350°F (175°C).
- Dip each chicken piece into the batter, letting the excess drip off.
- Fry the chicken in batches for 6-8 minutes until light golden.
- Remove and place on a wire rack.
- Let it rest for 5 minutes, then fry again for 4-5 minutes until crispy and golden brown.
- In a small saucepan, combine gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, and sesame oil.
- Cook over medium heat, stirring, until the sauce thickens slightly.
- Once the chicken is fried, toss it in the sauce until coated evenly.
- Serve immediately with your favorite sides.