Ultra-crispy double-fried chicken glazed in a sweet-spicy gochujang sauce
Korean Fried Chicken (Yangnyeom Chicken)
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
20 pieces
Difficulty
Medium
Cost
Moderate
$$
Recipe at a Glance
Shatteringly crispy double-fried chicken pieces coated in a sticky, sweet-spicy gochujang glaze. The crispiest fried chicken you will ever eat, with a lacquered coating that stays crunchy.
Cuisine: Korean
Category: Main Course, Appetizer
Difficulty: Medium
Cost: $$
Dietary: Dairy-Free
Sarah Chen
(Updated )
Korean fried chicken has taken the world by storm, and the reason is simple: it is the crispiest fried chicken on Earth. The secret is double-frying — the chicken is fried once at a lower temperature to cook through, rested, then fried again at high heat to achieve an almost glass-like crunch.
But the magic does not stop there. The pieces are then tossed in yangnyeom sauce — a glossy, sticky-sweet, fiery glaze made from gochujang, soy sauce, garlic, honey, and rice vinegar. The sauce clings to every crevice of that shatteringly crispy crust.
The result is fried chicken that stays crispy even under the sauce, even when cold. It is engineering as much as it is cooking.
Ingredients
- 1 kg chicken wings or drumettes
- 1/2 cup potato starch or cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
- Oil for deep frying
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 3 tbsp honey or corn syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp ketchup
- Sesame seeds and sliced green onions for garnish
Instructions
- 1
Mix potato starch, flour, salt, and pepper. Add cold water and stir to form a thin batter. Coat chicken pieces.
- 2
Heat oil to 325°F (163°C). Fry chicken in batches for 8-10 minutes until cooked through but only lightly colored. Remove and rest on a wire rack for 10 minutes.
- 3
While chicken rests, make the sauce: Combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and ketchup in a small saucepan. Simmer for 3-4 minutes until glossy and slightly thickened.
- 4
Increase oil temperature to 375°F (190°C). Fry the chicken a second time for 3-4 minutes until deep golden and shatteringly crispy.
- 5
Drain briefly on a wire rack.
- 6
Toss hot chicken in the yangnyeom sauce until every piece is coated.
- 7
Garnish with sesame seeds and green onions. Serve immediately with pickled radish (danmuji).
Substitutions
Chicken wingsBoneless chicken thighs, cut into pieces
More meat per piece; adjust fry time accordingly
GochujangSriracha plus 1 tsp miso
Approximates the fermented chili flavor
Potato starchCornstarch
Nearly identical results; slightly less light than potato starch
Tips & Storage
Pro Tips
The double-fry is essential. The rest period between fries allows moisture to come to the surface, which the second fry then evaporates — this is what creates the glass-like crunch.
Use potato starch if available — it creates a lighter, crispier coating than cornstarch alone.
Apply the sauce right before serving. Even though the crust resists sogginess, it is crispiest immediately after saucing.
For soy garlic flavor, replace gochujang with extra soy sauce and increase garlic.
Storage
Refrigerate sauced chicken for up to 2 days. It will not be as crispy but the flavor remains excellent.
Reheating
Reheat unsauced in a 400°F oven or air fryer for 8-10 minutes until crispy. Apply fresh sauce after reheating.
Nutrition Facts
Per serving (5 pieces) · 4 servings
Calories420
Protein28g
Carbohydrates30g
Fat22g
Fiber1g
Sugar14g
Sodium780mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why double-fry?
- The first fry cooks the chicken through. The rest period draws moisture to the surface. The second fry at higher heat evaporates that moisture, creating an ultra-crispy, almost glass-like crust.
- What is the difference between Korean and American fried chicken?
- Korean fried chicken uses a thinner, starch-based coating (lighter and crispier), is double-fried, and is typically glazed in a sauce rather than served with a dipping sauce.
- Can I bake instead of fry?
- You can coat the chicken and bake at 425°F, flipping once, for 35-40 minutes. The result will not be as crispy as deep-frying but still very good.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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