Yangnyeom Chicken (Sweet Spicy Fried Chicken)

Name: Yangnyeom Chicken (Sweet Spicy Fried Chicken)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lb chicken wings and drumettes, patted dry; 1/2 cup potato starch (or cornstarch); 1/2 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 4 cups vegetable oil (for frying); 4 tbsp gochujang (Korean red pepper paste); 2 tbsp ketchup; 4 tbsp honey; 2 tbsp soy sauce; 4 garlic cloves, minced; 2 tsp rice vinegar; 2 tsp toasted sesame seeds

Addictively crispy double-fried Korean chicken wings and drumettes tossed in a sticky, sweet, and fiery gochujang sauce that clings to every piece. A hallmark of Korean fried chicken, served with pickled daikon to cut the richness.

50 minMediumServes 4540 cal/serving

KoreanAppetizerStovetopStandardHigh ProteinPork-Free

Ingredients

2 lb chicken wings and drumettes, patted dry
1/2 cup potato starch (or cornstarch)
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
4 cups vegetable oil (for frying)
4 tbsp gochujang (Korean red pepper paste)
2 tbsp ketchup
4 tbsp honey
2 tbsp soy sauce
4 garlic cloves, minced
2 tsp rice vinegar
2 tsp toasted sesame seeds

Instructions

1

Pat 2 lb patted dry chicken wings and drumettes completely dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper.
2

In a large bowl, combine 1/2 cup potato starch (or cornstarch) and 1/2 cup all-purpose flour. Toss the chicken in the mixture until every piece is evenly coated. Shake off any excess.
3

Pour 4 cups vegetable oil (for frying) into a large heavy pot or wok and heat to 330°F (165°C). Working in batches, fry chicken for 6-7 minutes per batch. Chicken will not be fully crisp yet. Remove and drain on a wire rack.
4

Increase oil temperature to 375°F (190°C). Fry the chicken a second time in batches for 3-4 minutes until deep golden and very crispy. Drain on the rack. The internal temperature should reach 165°F (74°C).
5

While chicken fries, combine 4 tbsp gochujang (Korean red pepper paste), 2 tbsp ketchup, 4 tbsp honey, 2 tbsp soy sauce, 4 minced garlic cloves, and 2 tsp rice vinegar in a small saucepan over medium heat. Stir and cook for 2-3 minutes until thickened.
6

Toss the hot fried chicken in the sauce immediately, coating every piece generously.
7

Transfer to a serving platter and scatter 2 tsp toasted sesame seeds over the top. Serve right away.

Questions

Can I make Yangnyeom Chicken (Sweet Spicy Fried Chicken) gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 2 tbsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Yangnyeom Chicken (Sweet Spicy Fried Chicken) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Yangnyeom Chicken (Sweet Spicy Fried Chicken)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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