Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

If you’ve been craving something crispy, saucy, and just bursting with flavor, you’re going to absolutely love this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe. I first tried making this at home on a whim, and wow, my family went crazy for it! It’s a perfect balance of sweet, spicy, and garlicky that sticks to every crunchy bite, making it seriously addicting. Stick around because I’m going to share all my best tips so you can nail this recipe right in your own kitchen.

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Ingredients You’ll Need

The magic of this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe lies in its fresh ingredients and simple pantry staples. Each one plays a role, from creating that perfect crispy exterior to bringing the sauce alive with bold flavors. When shopping, try to get fresh chicken thighs as they stay juicy and tender better than breast meat.

• Vegetable or Canola Oil: Pick a neutral oil with a high smoke point so your chicken fries evenly without burning.
• Chicken Thigh Fillet: I use skinless and boneless for quicker cooking and easier eating.
• Salt & Pepper: Basic but essential – season well to bring out the chicken’s flavor.
• Garlic: Fresh garlic amps up both the marinade and the sauce; don’t skip it!
• Egg: Helps the starch and water batter stick perfectly to the chicken for that crisp crust.
• Potato Starch: This is the secret to irresistibly crunchy chicken—way better than plain flour.
• Water: Added gradually to get the batter just right—not too thick, not too runny.
• Gochujang: The heart of Korean flavor—this spicy, fermented chili paste is what gives the sauce its signature kick.
• Soy Sauce: Adds umami depth and balance to the sweet and spicy sauce.
• Ketchup: Gives the sauce sweetness and tang that rounds out the flavor beautifully.
• Sugar: Sweetness is key here to offset the heat and deepen the sauce’s richness.
• Corn Syrup: Keeps the sauce glossy and sticky, making every piece finger-licking good.

Variations

I love experimenting with this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe depending on what I have on hand or the mood of the day. It’s great to switch things up while keeping all the core flavors intact, so feel free to customize!

• Spicier Sauce: When I want extra heat, I add a dash of Korean chili flakes (gochugaru) on top — it really kicks the flavor up a notch without overpowering.
• Gluten-Free Option: Using gluten-free soy sauce and checking the potato starch brand can easily make this recipe safe for gluten-sensitive folks.
• Chicken Wings or Drumsticks: Sometimes I swap thighs for wings — perfect for game day or finger-food lovers.
• Vegetarian Twist: You can try this sauce on crispy fried tofu cubes for a plant-based delight.

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

Step 1: Prep and Brine the Chicken the Right Way

Start by chopping your chicken thighs into bite-sized pieces — this helps them cook quickly and soak up more sauce later. Then toss them with salt, pepper, minced garlic, and a beaten egg. I like to let this marinate in the fridge for at least an hour. This brine step not only flavors the meat but also tenderizes it beautifully, giving you juicy bites every time.

Step 2: Make the Batter with Potato Starch and Water

Once your chicken is brined, add potato starch and water gradually. The trick is to watch the consistency: it should coat the chicken fully but remain fluid enough to drip back into the bowl when you lift it. If it’s too thick, you’ll end up with a cakey crust; too thin, and the coating won’t stick well.

Step 3: Double Fry for Maximum Crunch

Heat your oil to 350°F (175°C) and fry the chicken pieces in small batches for 5-6 minutes. This initial fry cooks the chicken through and starts crisping the crust. Let the chicken rest for a couple of minutes, then gently smash each piece — this creates tiny air pockets for an extra crunchy texture. Increase the heat to 375°F (190°C) and give the chicken a quick second fry for about 2 minutes. This double fry method is the key to achieving that signature Korean fried chicken crunch that stays crisp.

Step 4: Whip Up the Sweet and Spicy Sauce

While your chicken cools on a wire rack, mix together gochujang, ketchup, soy sauce, minced garlic, sugar, and corn syrup in a small saucepan. Simmer it gently on low for a couple minutes until it thickens slightly and becomes glossy. This sauce is the sticky, fiery coating that makes the Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe absolutely irresistible.

Step 5: Toss and Serve Immediately!

Once your sauce is ready, quickly toss the fried chicken in it to coat each piece evenly. I find it works best to do this off the heat to keep the crust crunchy but fully sauced. Finish with a sprinkle of toasted sesame seeds for a pop of nuttiness and texture. Serve it up right away because this chicken is best enjoyed hot and fresh from the stove!

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

Garnishes

I like to finish this dish with a sprinkle of toasted sesame seeds and some thinly sliced scallions for color and a mild oniony crunch. Sometimes, I add a little chopped fresh cilantro for a burst of freshness, but that’s just my personal twist. You can even serve with pickled radish cubes on the side — they help cut the richness perfectly.

Side Dishes

My go-to sides are simple but complement the chicken beautifully: steamed white rice or sticky rice, a crisp cucumber salad, or even kimchi if you want that authentic Korean vibe. For casual nights, plain fries or a cool slaw work wonders too.

Creative Ways to Present

For special occasions, I’ve served this chicken on a large wood board surrounded by fresh green lettuce leaves, kimchi, and dipping sauces to make it a fun, interactive meal. You can also stack the chicken wings in a pyramid or arrange them with colorful garnishes for a festive look that really wows guests.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I recommend keeping the sauce separate if you want to maintain crispness, tossing the chicken in the sauce right before reheating or serving again.

Freezing

I’ve frozen cooked chicken pieces before (unsauced) with good results. Freeze them in a single layer on a tray first, then transfer to a freezer bag. When you’re ready, thaw overnight in the fridge and re-crisp them in the oven or air fryer before saucing.

Reheating

The best way to reheat is in a hot oven or air fryer at 375°F for a few minutes to bring back crispiness. Avoid microwaving since it’ll make the coating soggy. After reheating, toss in freshly warmed sauce for that perfect finish.

FAQs

Final Thoughts

This Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe holds a special place in my heart because it’s the ultimate comfort food that never fails to impress. Whether you’re cooking for family or friends, or just craving something finger-lickin’ good, this recipe will deliver. Don’t be intimidated by the steps — once you get the hang of it, you’ll see how rewarding and fun it is. So fire up that oil and give it a go; trust me, you’re going to want leftovers for days!

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