Korean Fried Chicken (Yangnyeom Chicken)

This crispy Korean Fried Chicken, or Yangnyeom Chicken, is a mouthwatering dish that features golden-fried wings cloaked in an ultra-crunchy batter and slathered in a sticky-sweet, spicy gochujang sauce. Perfect for parties, game days, or simply when you’re craving something savory-sweet with serious crunch, this recipe takes your taste buds on an unforgettable journey into Korean flavors.

Why You’ll Love This Recipe

• Deliciously Crispy: The double frying technique ensures each wing has an ultra-crispy exterior that you can’t resist.
• Flavor Packed: Infused with bold spices and the unique flavor of gochujang, every bite bursts with taste.
• Versatile Serving Options: Great as an appetizer, main course, or snack; pair it with pickled radish or coleslaw for a complete meal.
• Easy to Prepare: With straightforward steps and readily available ingredients, you can whip up this dish without fuss.
• Perfect for Any Occasion: Whether it’s a family dinner or a festive gathering, this dish fits every setting beautifully.

Tools and Preparation

To make Korean Fried Chicken (Yangnyeom Chicken), having the right tools will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Deep pot or fryer
• Mixing bowls
• Whisk
• Wire rack
• Saucepan

Importance of Each Tool

• Deep pot or fryer: Essential for achieving the right oil temperature for frying your chicken, which is crucial for that perfect crunch.
• Mixing bowls: Useful for preparing batters and sauces without any mess.
• Wire rack: Allows excess oil to drain from the fried chicken while keeping it crispy.

Ingredients

This crispy Korean Fried Chicken, or Yangnyeom Chicken, features golden-fried wings with an ultra-crunchy batter and a sticky-sweet, spicy gochujang sauce. Packed with bold Korean flavors, it’s perfect for parties, game days, or when you’re craving a savory-sweet treat with serious crunch.

For the Chicken

• 2 lbs chicken wings and drumettes (about 16 pieces)
• Peanut oil (or canola/vegetable oil), for frying
• 1 tsp sesame seeds, for garnish

Chicken Seasoning

• 1½ tsp salt
• 1 tsp garlic powder
• ½ tsp black pepper
• 1 tbsp cayenne pepper (optional, for heat)

Dry Batter

• ½ cup potato starch
• ¼ cup all-purpose flour
• 1 tsp chicken bouillon
• 1 tsp salt
• 1 tbsp cayenne pepper (optional)

Wet Batter

• ½ cup potato starch
• ¼ cup all-purpose flour
• 1 egg
• 1 tsp baking powder
• ½ cup cold club soda (or cold water)

Yangnyeom Sauce

• ¼ cup ketchup
• ¼ cup extra spicy gochujang
• ¼ cup rice syrup
• ¼ cup water
• 3 tbsp soy sauce
• 3 tbsp sugar
• 2 tsp plum vinegar (or rice vinegar or white vinegar)
• 1 tsp gochugaru (Korean red chili flakes)
• 1 tbsp neutral oil
• 3 garlic cloves, minced

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How to Make Korean Fried Chicken (Yangnyeom Chicken)

Step 1: Season the Chicken

Pat the chicken wings dry. In a bowl, mix the salt, garlic powder, black pepper, and cayenne. Rub this seasoning all over the chicken. Dry brine uncovered in the refrigerator overnight or at room temperature for 1 hour.

Step 2: Make the Yangnyeom Sauce

In a saucepan over medium-low heat:
1. Sauté the minced garlic in neutral oil until fragrant but not browned.
2. Add the remaining sauce ingredients.
3. Let it bubble gently for 2–3 minutes while stirring often. Remove from heat and set aside. This sauce can also be made ahead and refrigerated.

Step 3: Prepare the Batters

In one bowl:
– Mix together dry batter ingredients: potato starch, flour, bouillon, salt, and optional cayenne.

In another bowl:
– Mix together wet batter ingredients: potato starch, flour, egg, baking powder, and cold club soda or water.

Step 4: Coat the Chicken

Dip each piece of chicken into the wet batter:
– Let any excess batter drip off.
– Then coat it in the dry batter by pressing it on and shaking off any excess.

Step 5: First Fry

Heat oil in a deep pot to 350°F:
– Fry the chicken in batches for 6–7 minutes (or 7–8 minutes for larger pieces).
– Maintain oil temperature between 320–335°F. Place fried chicken on a wire rack to rest.

Step 6: Second Fry

Reheat oil to 370°F:
– Fry chicken a second time for about 1 minute while ensuring oil stays above 350°F. This step makes the coating extra crispy.

Step 7: Sauce & Finish

While the chicken is still hot:
– Toss it in prepared Yangnyeom sauce or brush it on evenly.
– Garnish with toasted sesame seeds.

Step 8: Serve

Serve immediately with pickled radish, cabbage slaw, and a cold beer for that full Korean fried chicken experience!

How to Serve Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken, or Yangnyeom Chicken, is best enjoyed fresh and hot. It offers a delightful crunch and a burst of flavor that can be enhanced with various accompaniments. Here are some serving suggestions to elevate your experience.

With Pickled Radish

• These tangy, refreshing bites cut through the richness of the fried chicken, making each bite more enjoyable.

Cabbage Slaw

• A crisp slaw adds texture and a crunchy contrast, while the vinegar in the dressing balances the flavors beautifully.

Beer Pairing

• Enjoying Yangnyeom Chicken with a cold beer is classic. The carbonation helps cleanse the palate between bites.

Korean Rice Cakes

• Chewy rice cakes provide a unique texture that complements the crispy chicken. Try them sautéed or grilled for added flavor.

Kimchi

• This traditional side dish brings a spicy kick and fermented flavor that pairs perfectly with the savory-sweet chicken.

Dipping Sauces

• Consider serving with additional sauces like soy sauce or a spicy mayo for those who love extra flavor layers.

How to Perfect Korean Fried Chicken (Yangnyeom Chicken)

Creating perfect Korean Fried Chicken takes practice and attention to detail. Here are some tips to help you achieve that ultimate crunch and flavor.

• Use Cold Club Soda: This ingredient in your wet batter creates an airy texture that makes the coating light and crispy.
• Double Fry: Frying twice ensures an ultra-crispy exterior. The first fry cooks the chicken, while the second gives it that perfect crunch.
• Dry Brine: Allowing the seasoned chicken to rest enhances its flavor and improves moisture retention during frying.
• Maintain Oil Temperature: Keeping your oil at the right temperature is crucial for crispiness. Too low will make it soggy; too high will burn it.
• Toss in Sauce Immediately: Coat your chicken in Yangnyeom sauce right after frying while it’s still hot for better adherence and flavor infusion.
• Garnish Thoughtfully: Sprinkle sesame seeds on top just before serving for an attractive finish and nutty flavor boost.

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Best Side Dishes for Korean Fried Chicken (Yangnyeom Chicken)

Pairing side dishes with your Korean Fried Chicken can enhance your meal significantly. Here are some excellent choices to consider:

1. Steamed Rice
2. A simple bowl of steamed rice acts as a neutral base that balances out the spicy flavors of Yangnyeom Chicken.
3. Korean Potato Salad
4. This creamy salad, made with potatoes and mayonnaise, offers a rich complement to spicy fried chicken.
5. Tempura Vegetables
6. Lightly battered vegetables add crunch and variety while keeping with the Asian theme of your meal.
7. Seaweed Salad
8. A refreshing seaweed salad provides a salty bite that contrasts nicely with the sweetness of the Yangnyeom sauce.
9. Mandu (Korean Dumplings)
10. These savory dumplings can be steamed or pan-fried, adding another layer of flavor to your spread.
11. Sweet Potato Fries
12. Crispy sweet potato fries pair well with fried chicken, providing sweetness and texture that enhance your meal experience.
13. Spicy Tofu Stir-Fry
14. Adding tofu stir-fried with vegetables offers protein diversity along with bold flavors that complement fried dishes well.
15. Asian Noodle Salad
16. A chilled noodle salad tossed in sesame dressing can serve as a refreshing side dish alongside crispy chicken delights.

Common Mistakes to Avoid

When making Korean Fried Chicken (Yangnyeom Chicken), avoiding common pitfalls can enhance your cooking experience and the final dish.

• Skipping the Dry Brining: Not allowing the chicken to dry brine leads to less flavorful meat. Always dry brine your chicken overnight or at least for one hour.
• Inconsistent Oil Temperature: Frying at varying temperatures results in uneven cooking. Use a thermometer to maintain oil between 320°F and 335°F during the first fry.
• Overcrowding the Fryer: Placing too many pieces in the oil at once lowers the temperature, causing soggy chicken. Fry in small batches for optimal crispiness.
• Ignoring the Double Fry Technique: Skipping the second fry means missing out on extra crunch. Always reheat the oil and fry again for about one minute.
• Not Tossing in Sauce Immediately: Waiting too long to coat your chicken in Yangnyeom sauce can lead to a less sticky finish. Toss while hot for better adherence.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Korean Fried Chicken (Yangnyeom Chicken) in an airtight container.
• It can be kept in the refrigerator for up to 3 days.

Freezing Korean Fried Chicken (Yangnyeom Chicken)

• Place fried chicken pieces in a single layer on a baking sheet before freezing.
• Once frozen, transfer them to a freezer-safe bag or container and store for up to 2 months.

Reheating Korean Fried Chicken (Yangnyeom Chicken)

• Oven: Preheat to 375°F and bake for about 10-15 minutes until heated through and crispy.
• Microwave: Heat on medium power for 1-2 minutes, but this may result in less crispiness.
• Stovetop: Reheat in a skillet over medium heat for about 5-7 minutes, turning occasionally until hot.

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Frequently Asked Questions

What makes Korean Fried Chicken (Yangnyeom Chicken) different?

Korean Fried Chicken is known for its ultra-crispy coating and unique sweet-spicy sauce. The double frying technique ensures extra crunchiness compared to traditional fried chicken.

Can I use other cuts of chicken?

Yes! While wings are classic, you can also use drumsticks or boneless chicken pieces. Just adjust cooking times accordingly.

How spicy is Yangnyeom sauce?

The spice level can vary depending on how much gochujang you use. You can adjust it by adding more or less according to your taste preference.

What side dishes pair well with Korean Fried Chicken?

Korean Fried Chicken goes great with pickled radish, cabbage slaw, or even steamed rice. Pair it with a cold beer for the full experience!

Can I make Yangnyeom sauce ahead of time?

Absolutely! The sauce can be made ahead of time and stored in the refrigerator for up to one week. Just reheat before tossing with your fried chicken.

Final Thoughts

Korean Fried Chicken (Yangnyeom Chicken) offers a delightful blend of flavors and textures that make it irresistible. Whether it’s game day or a gathering with friends, this dish shines as both an appetizer and main course. Feel free to customize the spice level or pair it with your favorite sides for an unforgettable meal experience!

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