Korean Fried Chicken

Korean Fried Chicken known locally as “Yangnyeom Chicken” when coated with sweet and spicy sauce is a beloved dish that combines the perfect crunch with bold, addictive flavors. Unlike traditional fried chicken, Korean Fried Chicken is double-fried, giving it an ultra-crispy exterior while keeping the meat juicy and tender inside. The coating is light, crackly, and often glazed with a mouthwatering sauce made from gochujang (Korean chili paste), garlic, soy sauce, and honey.

Whether served as a street food snack, party appetizer. This dish is one of Korea’s most popular culinary exports.

Ingredients

For the Chicken:	For the Sauce:
1 kg (2.2 lbs) chicken wings or drumettes	2 tbsp gochujang (Korean chili paste)
1 cup potato starch or cornstarch	2 tbsp soy sauce
1 tsp salt	2 tbsp honey or brown sugar
½ tsp black pepper	1 tbsp rice vinegar
1 tsp garlic powder	2 cloves garlic (minced)
1 tsp ginger powder	1 tsp sesame oil
1 cup cold water	1 tsp sesame seeds (for garnish)
Oil for deep frying	Optional: sliced green onions

Instructions

1. Prepare the Chicken:
   Pat the chicken pieces dry with paper towels. Season with salt, pepper, garlic powder, and ginger powder.

Coat with Starch:
In a large bowl, toss chicken pieces with potato starch (or cornstarch) until well coated. Add a little cold water to make a thin, clumpy batter.

First Fry:
Heat oil in a deep fryer or pot to 170°C (340°F). Fry the chicken pieces in batches for 7–8 minutes, until pale golden. Remove and rest for 5 minutes.

Second Fry:
Increase the oil temperature to 190°C (375°F). Fry the chicken again for 2–3 minutes until deep golden brown and crisp. Drain on paper towels.

Make the Sauce:
In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Simmer for 2–3 minutes until slightly thickened.

Coat the Chicken:
Toss the crispy chicken pieces in the sauce until evenly coated. Garnish with sesame seeds and sliced green onions.

Tips for the Best Korean Fried Chicken

• Use potato starch instead of flour for an ultra-light, crispy coating.
• Double frying is key it removes excess oil and moisture for long-lasting crunch.
• For extra flavor, you can also toss the chicken in soy garlic sauce or spicy gochujang glaze depending on your taste.
• Serve hot with pickled radish (chikin-mu) a classic Korean combo!

Serving Suggestions

• Serve as an appetizer with toothpicks at gatherings.
• Pair with steamed rice and kimchi for a full meal.
• Use leftovers in wraps or rice bowls for a quick lunch.

Nutrition Facts (per serving)

Nutrient	Amount (Approx.)
Calories	420 kcal
Protein	28 g
Carbohydrates	30 g
Fat	20 g
Cholesterol	95 mg
Sodium	740 mg
Fiber	1 g
Sugar	12 g

Origin and Cultural Significance

Korean Fried Chicken first gained popularity in the 1970s when fried chicken chains began opening across South Korea. Over time, it evolved into a national favourite lighter, crispier, and uniquely sauced compared to its Western counterpart. It’s now a global sensation, celebrated for its addictive crunch and flavour-packed sauces.