Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

If you’re anything like me, you’ve probably fallen head over heels for Korean fried chicken — especially when it’s coated in that sticky, flavorful glaze. Well, let me introduce you to my absolute favorite recipe that never disappoints: this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe. It’s got the perfect combination of crispy, juicy chicken with that addictive spicy-sweet punch that makes your taste buds do a happy dance. Trust me, once you try this, you’ll want to make it again and again!

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Ingredients You’ll Need

The magic is all in the simple combination of fresh chicken, crispy coating, and that insanely flavorful homemade sauce. Each ingredient plays a part to balance crispiness, spice, and sweetness perfectly.

• Vegetable or Canola Oil: Ideal for frying because of their high smoke points and neutral flavors.
• Chicken Thigh Fillet: I always go for boneless, skinless thighs—they stay juicy and tender better than breast.
• Salt: A pinch to season and bring out all the flavors.
• Pepper: Use to taste; I love just a touch of fresh cracked pepper.
• Garlic: Adds that irresistible aromatic kick, used both in the brine and sauce.
• Egg: Helps the coating stick and adds richness to the chicken.
• Potato Starch: This is the secret to that ultra-crispy crust—don’t swap it with regular flour.
• Water: Gradually added to get just the right batter consistency.
• Gochujang: The heart of the sauce — a Korean chili paste that brings heat and umami.
• Soy Sauce: Adds depth and saltiness to the sauce.
• Ketchup: Gives sweetness and tang, balancing the spice beautifully.
• Sugar: Enhances that sticky sweetness everyone loves.
• Corn Syrup: Helps to give the sauce a glossy, luscious finish that clings perfectly.

Variations

I love playing with this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe, tweaking the heat level and sometimes switching up the coating. Feel free to put your own spin on it and make it truly yours!

• Spice Level: When I want extra heat, I add more gochujang or a dash of cayenne powder to the sauce.
• Gluten-Free: You can swap potato starch with cornstarch and use tamari instead of soy sauce for a gluten-free version.
• Crunch Factor: Some of my friends swear by adding a bit of rice flour to the coating for even crunchier results.
• Sauce Flavors: Introducing a splash of rice vinegar or honey can tweak the sauce to more tangy or sweeter—experiment and find your favorite balance!

How to Make Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

Step 1: Prep and Brine the Chicken

Start by chopping the chicken thighs into bite-sized pieces — this makes for perfect finger food. I find removing the skin and excess fat gives a cleaner, less greasy bite. Toss the chicken with salt, pepper, minced garlic, and egg in a bowl. Then pop it in the fridge to marinate for at least an hour. This brine step is crucial because it seasons the chicken right through and keeps it juicy when frying.

Step 2: Coat the Chicken with Batter

After the chicken has rested, gradually add potato starch and water to the bowl, mixing well. You want the batter to be thick enough to coat the chicken without dripping off like water but still loose enough to drop off the spoon easily. This consistency helps create that signature crunchy exterior once fried. I usually add water spoon by spoon until I hit the perfect texture — not too thick, not too runny.

Step 3: First Fry for Crispy Chicken

Heat your oil to about 350°F (175°C). Fry the chicken in small batches for 5-6 minutes until they’re cooked through but not fully crispy yet. It’s essential not to overcrowd the pan to maintain oil temperature and even cooking. After frying, remove them and let them rest a couple of minutes — this helps the moisture settle before the next fry.

Step 4: Smash and Second Fry

Here’s a trick I learned: gently smash each chicken piece on a cutting board. This cracking creates tiny air pockets that make the second fry unbelievably crispy. Then heat the oil to 375°F (190°C) and fry the chicken again for about 2 minutes. This double frying method is key for that signature crunch that Korean fried chicken is famous for.

Step 5: Make the Sauce and Toss

While the chicken cools on a wire rack, whisk together gochujang, ketchup, soy sauce, sugar, minced garlic, and corn syrup in a small saucepan. Simmer this sauce on low heat just long enough to meld the flavors and slightly thicken it—about 2-3 minutes. Then, toss the freshly fried chicken in the sauce so every piece gets that glossy, sticky coating. Serve immediately for best results!

How to Serve Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

Garnishes

I love sprinkling toasted sesame seeds and finely sliced green onions on top—it adds freshness and a little crunch that complements the sauce so well. Some chopped scallions or even a sprinkle of crushed peanuts can add a lovely texture contrast, too.

Side Dishes

My go-to sides are simple but effective: cool, crisp pickled radishes or kimchi brighten the rich chicken perfectly. A bowl of steamed rice or crunchy slaw soaks up the sauce and balances the heat, making for a well-rounded meal.

Creative Ways to Present

For parties, I like serving the chicken on a large platter lined with lettuce leaves and a selection of dipping sauces like extra gochujang mayo or honey mustard. It turns into a fun sharing dish! Also, stacking chicken pieces around a mound of pickled vegetables creates a colorful, inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 2 days. Since the sauce can make the crust soften, I like to keep fried chicken and sauce separate if I know I’m storing them. Just toss them together again when reheating.

Freezing

Freezing fried chicken is totally doable! After the second fry and cooling, I lay pieces out on a baking sheet to freeze individually before transferring to a freezer bag. It freezes well for up to 1 month. Just thaw overnight in the fridge before reheating.

Reheating

To revive that crispiness, I reheat leftover chicken in a 350°F oven on a wire rack for about 10 minutes. Avoid microwaving since it makes the coating soggy. Once heated through, toss with warm sauce freshly made or reheated on the stove.

FAQs

Final Thoughts

Cooking this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe has become one of my favorite kitchen adventures. It’s impressive enough for company but simple enough for a cozy night in. Once you nail that crispy crust and perfectly balanced sauce, you’ll understand why my family goes crazy for it. So grab your apron—I can’t wait for you to fall in love with this recipe just like I did!

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