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Crispy Korean Fried Chicken (Yangnyeom Chicken)

Ultra-crispy double-fried chicken coated in a sweet, spicy, and tangy gochujang glaze that delivers an addictive crunch with every bite.

Janelle

By Janelle

Updated: January 14, 2026

Why I Love This Recipe

Korean fried chicken, known as yangnyeom chicken, has taken the world by storm with its impossibly crispy exterior and bold, sticky-sweet glaze. Unlike its Western counterpart, Korean fried chicken achieves its signature crunch through a revolutionary double-frying technique and a light potato starch coating that stays crispy even when drenched in sauce. This beloved dish emerged from South Korea's booming chicken culture in the 1970s and has since become a global phenomenon. The secret lies in the delicate balance of textures—a shatteringly crisp shell giving way to juicy, tender meat, all wrapped in a gochujang-based sauce that hits every flavor note: sweet, spicy, tangy, and deeply savory. Whether enjoyed as a late-night snack with ice-cold beer (a tradition called chimaek) or as the star of your dinner table, Korean fried chicken delivers an unforgettable eating experience.

  • •Double-fried perfection: The revolutionary two-stage frying technique creates an ultra-crispy coating that stays crunchy even under sauce
  • •Lighter than traditional fried chicken: Potato starch creates a delicate, airy crust without the heavy breadcrumb coating
  • •Sweet-spicy-tangy sauce: The gochujang glaze delivers complex Korean flavors that are addictively delicious
  • •Perfect for sharing: This is the ultimate party food that brings people together over beer and good conversation
  • •Stays crispy longer: Unlike regular fried chicken, the double-fry method ensures crispness that lasts
  • •Customizable heat level: Adjust the gochujang and hot sauce to match your spice preference

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 pounds Chicken wings (About 16 drumettes and wingettes)
  • 1.5 teaspoons Salt
  • 1 pinch Black pepper
  • 1 teaspoon Fresh ginger (Grated)
  • 1 cup Potato starch (Or cornstarch)
  • 2 tablespoons Rice wine (Or dry sherry)
  • 4-5 cups Vegetable oil (For deep frying)
  • 2 tablespoons Gochujang (Korean red pepper paste)
  • 3 tablespoons Ketchup
  • 2 tablespoons Honey
  • 2 tablespoons Sugar
  • 1.5 tablespoons Soy sauce
  • 1 tablespoon Garlic (Minced)
  • 1 teaspoon Rice vinegar
  • 1 tablespoon Sesame seeds (For garnish)
  • 2 stalks Green onions (Sliced)

Step-by-Step Instructions

  1. 1
    Step 1

    Pat the chicken wings completely dry with paper towels. Season generously with salt, black pepper, and grated ginger. Place in a bowl, cover, and refrigerate for at least 2 hours or overnight for best flavor.

    ~5 min

    Tip: Dry chicken is crucial for crispy skin. The longer you marinate, the more flavorful the chicken.
  2. 2
    Step 2

    Remove chicken from refrigerator 30 minutes before frying to bring to room temperature. This ensures even cooking throughout.

    ~30 min

    Tip: Cold chicken will lower oil temperature too much and result in greasy coating.
  3. 3
    Step 3

    Prepare the yangnyeom sauce by combining gochujang, ketchup, honey, sugar, soy sauce, minced garlic, and rice vinegar in a small saucepan. Simmer over medium heat for 4-5 minutes until slightly thickened. Set aside to cool.

    ~5 min

    Tip: The sauce will thicken more as it cools. Make it slightly thinner than desired consistency.
  4. 4
    Step 4

    Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat oil to 320-330°F (160-165°C) using a deep-fry thermometer.

    ~10 min

    Tip: Use a pot that is tall enough to prevent oil splatter. Never fill more than halfway with oil.
  5. 5
    Step 5

    Place potato starch in a large bowl. Toss the marinated chicken pieces in the starch, pressing to coat evenly on all sides. Shake off excess starch.

    ~3 min

    Tip: A thin, even coating is key. Too much starch creates a thick, heavy crust.
  6. 6
    Step 6

    Carefully lower half of the coated chicken into the hot oil. Fry for 6-7 minutes, maintaining oil temperature between 320-330°F. The chicken should be pale golden and cooked through.

    ~7 min

    Tip: Do not overcrowd the pot. Frying in batches maintains proper temperature.
  7. 7
    Step 7

    Remove chicken to a wire rack set over a baking sheet. Let rest for 5 minutes while you fry the remaining batch. This resting period allows moisture to redistribute.

    ~5 min

    Tip: A wire rack keeps chicken crispy; paper towels can make it soggy.
  8. 8
    Step 8

    Increase oil temperature to 375°F (190°C). Return all the chicken to the oil and fry for a second time for 2-3 minutes until deep golden brown and extra crispy.

    ~3 min

    Tip: The second fry is the secret to Korean fried chicken legendary crunch.
  9. 9
    Step 9

    Transfer the twice-fried chicken to a clean wire rack. Let rest for 1-2 minutes to allow excess oil to drip off.

    ~2 min

    Tip: Do not skip this step—it prevents the sauce from sliding off.
  10. 10
    Step 10

    Place the hot chicken in a large bowl. Pour the yangnyeom sauce over the chicken and toss vigorously until every piece is evenly coated with the glossy red glaze.

    ~2 min

    Tip: Warm chicken helps the sauce adhere better. Work quickly while chicken is hot.
  11. 11
    Step 11

    Transfer glazed chicken to a serving platter. Sprinkle generously with sesame seeds and sliced green onions. Serve immediately while the coating is still crispy.

    ~1 min

    Tip: Korean fried chicken is best eaten within 15-20 minutes of saucing for optimal crunch.

How Do I Know It's Ready?

Internal temperature should reach 165°F (74°C). The chicken should be deep golden brown after the second fry, with a coating that audibly crunches when pressed. Juices should run clear when pierced at the thickest part.

Frequently Asked Questions

The combination of potato starch coating and double-frying technique creates a uniquely light, crispy shell. The starch produces a delicate crust, while the second fry at higher temperature seals it, making it resistant to moisture from the sauce.

Final Thoughts

I hope you enjoy making this Crispy Korean Fried Chicken (Yangnyeom Chicken) as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!