Easy Korean Fried Chicken Recipe: Crispy Yangnyeom Chicken at Home

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Korean Fried Chicken (Yangnyeom Chicken) is world-famous for its ultra-crispy crust and sweet, spicy, garlic-infused glaze.

Unlike traditional Western fried chicken, Korean fried chicken is double-fried for maximum crunch and tossed in a sticky, flavorful sauce that keeps the skin crispy.

You can easily make this addictive Korean comfort food at home in less than 30 minutes!

Main Ingredients You Need

  • Chicken Thighs or Wings (Boneless/Skinless): 500g (Cut into bite-sized pieces)
  • Potato Starch or Cornstarch: 0.75 cup (The secret to extra crunch!)
  • Salt & Black Pepper: 0.5 tsp each
  • Cooking Oil: For deep-frying

The Iconic Sweet & Spicy Sauce

Mix these together in a saucepan:

  • Gochujang (Korean Chili Paste): 2 tbsp
  • Ketchup: 3 tbsp
  • Honey or Corn Syrup: 3 tbsp
  • Soy Sauce: 1 tbsp
  • Minced Garlic: 1 tbsp
  • Sesame Oil: 1 tbsp

Step-by-Step Cooking Instructions

  1. Season & Coat Chicken: Season the chicken pieces with salt and black pepper. Toss the chicken thoroughly in potato starch until every piece is completely coated.
  2. Prepare the Sauce: In a small saucepan, combine all sauce ingredients. Simmer on low heat for 2 minutes until bubbly and thickened, then turn off the heat.
  3. First Fry (Cook Through): Heat oil to 340°F (170°C). Carefully add the chicken pieces and fry for 5 to 6 minutes until lightly golden. Remove and drain on a wire rack for 2 minutes.
  4. Second Fry (Ultimate Crunch): Increase the oil heat to 375°F (190°C). Fry the chicken a second time for 2 to 3 minutes until deep golden brown and super crispy.
  5. Toss in Sauce: Immediately transfer the hot chicken into the saucepan with warm sauce. Toss quickly so every piece is evenly glazed.
  6. Garnish & Serve: Sprinkle toasted sesame seeds or crushed peanuts on top and serve hot!

Pro Tips for Maximum Crispiness

  • Double Frying is Essential: The first fry cooks the meat, while the second fry forces out trapped moisture, creating that legendary shatteringly crispy skin.
  • Potato Starch Over Flour: Using 100% potato starch or cornstarch yields a much lighter and crunchier shell than regular flour.

Enjoy your crispy, sticky, and mouthwatering Korean Fried Chicken!

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