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4.43 from 21 votes

Korean Fried Chicken {Yangnyeom Chicken}

Try this finger-licking-good recipe for spicy Korean fried chicken (KFC) - double fried until extra crispy, then tossed in a sticky, sweet and spicy sauce. 
Prep Time25 mins
Cook Time20 mins
Marinating30 mins
Total Time45 mins
Course: Main
Cuisine: Asian, Korean
Keyword: chicken, dinner, easy, fried, Korean, restaurant-style, sauce, spicy, sweet and spicy
Servings: 4 people
Author: Hyosun


For the chicken:

  • 2 pounds chicken about 16 drumettes and wingettes
  • 1 teaspoon salt
  • pinch black pepper
  • 1/2 teaspoon grated ginger
  • 1/2 cup potato starch or corn starch (or deep-frying mix)
  • 5-6 cups oil for frying

For the sauce:

  • 2 tablespoons grated onion
  • 1 tablespoon minced garlic
  • 1 teaspoon finely grated ginger
  • 1 tablespoon soy sauce
  • 4 tablespoons rice wine or mirin
  • 2 - 3 tablespoons hot sauce I used Frank’s Original
  • 4 tablespoons chili sauce or ketchup I used Heinz chili sauce
  • 2 tablespoons gochujang Korean red chili pepper paste
  • 2 tablespoons corn syrup or honey
  • 1 tablespoon sugar or more to taste
  • 1/2 teaspoon honey dijon mustard - optional
  • 1 teaspoon sesame oil

For the garnish:

  • 1/2 teaspoon sesame seeds


  • Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Marinate for 20 to 30 minutes.
    yangnyeom chicken
  • Heat a pan over medium-low heat. Add 1 tablespoon of cooking oil and then the onion, garlic, and ginger. Stir for a minute until fragrant. Add all other sauce ingredients, and stir well. Simmer until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
  • Remove any excess water from the marinated chicken. Add the potato (or corn) starch to the chicken, and toss well to coat evenly.
  • Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F. Using tongs or chopsticks, drop the chicken in the oil, one piece at a time. Fry them in two batches. Cook until lightly golden, about 5 to 7 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
    Yangnyeom Chicken
  • Reheat the oil to 370°F. Add the chicken (you can do this in one batch for the second frying), and deep fry again, for 2 to 3 minutes, until lightly golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
    yangnyeom chicken
  • Heat the sauce over medium-low heat. Add the chicken, and stir well until the chicken wings are evenly coated. Sprinkle with sesame seeds to serve.
    yangnyeom chicken


Add 1 teaspoon gochugaru (Korean red chili pepper flakes), preferably fine grounds, to the sauce ingredients, if you like it very spicy. You can grind coarse gochugaru in a spice grinder if you don't have fine grounds.
If you let the oil temperature go up too high, turn the heat off until it cools down to the desired temperature.