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Yangnyeom Chicken (Sweet Spicy Fried Chicken)

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

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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. 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. 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. 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. 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. 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. 6

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

  7. 7

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

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Questions

What is Yangnyeom Chicken (Sweet Spicy Fried Chicken)?

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. This reference files it under Korean appetizer: made on the stovetop, rated medium and about 50 minutes start to finish.

How hot should the oil be for Yangnyeom Chicken (Sweet Spicy Fried Chicken)?

For Yangnyeom Chicken (Sweet Spicy Fried Chicken), the frying oil is held at 330 F (about 165 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The frying oil is held at 375 F (about 190 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What should Yangnyeom Chicken (Sweet Spicy Fried Chicken) look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until deep golden and very crispy. A reading of 165 F on a thermometer settles it.

Why pat it dry first in Yangnyeom Chicken (Sweet Spicy Fried Chicken)?

Step 1 reads: "Pat 2 lb patted dry chicken wings and drumettes completely dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for gochujang in Yangnyeom Chicken (Sweet Spicy Fried Chicken)?

The entry for Yangnyeom Chicken (Sweet Spicy Fried Chicken) calls for 4 tbsp gochujang (Korean red pepper paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I make Yangnyeom Chicken (Sweet Spicy Fried Chicken) less spicy?

Yes. The heat in Yangnyeom Chicken (Sweet Spicy Fried Chicken) comes from 4 tbsp gochujang (Korean red pepper paste). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes.

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