Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

If you’re craving something that’s crispy, saucy, and packed with bold flavors, then you’re going to absolutely love this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe. It’s one of those dishes that feels a little fancy but comes together in your own kitchen without stress, and trust me—you’re going to want to serve it all the time once you try this version!

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Ingredients You’ll Need

The charm of this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe lies in its straightforward ingredients that pack a punch. Each component plays a role, from creating that crisp coating to building the complex sauce that clings perfectly to every crunchy bite.

• Chicken Thigh Fillet: I recommend thighs for their juiciness and flavor; removing skin and fat helps with a cleaner, crispier fry.
• Vegetable or Canola Oil: Ideal for frying because it handles high heat without breaking down or imparting odd flavors.
• Potato Starch: This is the secret to light, crackly coating—don’t substitute with regular flour or cornstarch.
• Gochujang: Korean chili paste that brings smoky heat and umami; if you’re new to it, you can find it in Asian markets or online.
• Ketchup: Adds a familiar tang and sweetness that balances the spice.
• Soy Sauce: For salty depth and a touch of savory richness.
• Garlic: Used in both the brine and sauce, garlic is essential to build that savory aroma and flavor layer.
• Egg: Helps the coating stick and tenderizes the chicken during brining.
• Sugar and Corn Syrup: These sweeteners give that glossy, sticky finish to the sauce; corn syrup ensures it stays shiny and smooth.
• Salt and Pepper: Simple but crucial seasoning for the chicken before the magic begins.
• Water: Added gradually to adjust the batter’s consistency for the perfect fry.

Variations

I love how adaptable this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe is—once you have the base down, play around with the sauce or the chicken to suit your mood or dietary needs. Here are some ways I mix it up depending on the occasion!

• Spice Level: If you’re heat-averse, reduce the gochujang or swap half for a milder chili paste; for spice lovers, add a pinch of cayenne or extra garlic for an extra kick.
• Gluten-Free: Use gluten-free soy sauce and double-check your ketchup and gochujang labels—many brands offer GF-friendly versions.
• Chicken Cuts: Occasionally I use bone-in wings for added flavor, but adjust frying time accordingly.
• Sauce Sweetness: Swap corn syrup for honey or maple syrup for a natural sweetness alternative, but this can change the glaze texture slightly.

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

Step 1: Prep and Brine the Chicken

Start by chopping your chicken thigh fillets into bite-sized pieces—this makes them perfect for snacking or sharing. Then season with salt, pepper, garlic, and the egg, tossing everything well. Here’s what I learned: letting the chicken rest in the fridge for at least an hour makes the meat juicier and infuses all those flavors deep inside. Planning ahead with the brine is key—it’s a game changer.

Step 2: Coat the Chicken with Potato Starch Batter

After brining, gently incorporate potato starch and add water gradually—slow and steady wins the race here. The batter should be thick enough that when you lift the bowl, it clings but doesn’t feel like glue, and not so runny it drips off completely. This balance is what gives you that signature crackly crust. I remember I used to get this wrong by adding too much water, and my coating went mushy—talk about disappointing! So take your time with mixing.

Step 3: Fry the Chicken Twice for Maximum Crispiness

Heat your oil to 350°F (about 175°C). Fry the chicken in batches—crowding the pan lowers the temperature and leads to soggy results, so this part requires patience. Fry each batch for 5-6 minutes until golden and cooked through. Then let the chicken rest a bit, and here comes a trick I discovered: gently smash the fried pieces to create air pockets. These “holes” increase crispiness during the second fry. Crank the oil up to 375°F, give the chicken a quick 2-minute second fry, and then drain on a wire rack to keep the crust intact. This double-fry step is the secret behind Korean Fried Chicken’s legendary crunch.

Step 4: Whip Up the Sweet and Spicy Sauce

In a saucepan over low heat, combine gochujang, ketchup, soy sauce, sugar, garlic, and corn syrup. Let the sauce simmer gently for a couple of minutes to meld the flavors without burning the sugar. The smell alone will have you drooling! Toss the crispy chicken pieces quickly in the sauce so each piece is evenly coated with that glossy, fiery finish. I like to work fast here so the chicken stays crispy yet saucy—perfect balance is everything.

Step 5: Serve and Enjoy!

Plate your Yangnyeom chicken immediately and if you like, sprinkle with sesame seeds for a bit of extra texture and a lovely nutty hint. Grab some napkins because this stuff is finger-licking good. I swear every time I make this, the first batch barely makes it to the table!

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

Garnishes

I keep it simple with toasted sesame seeds sprinkled on top—that little nutty crunch amps the texture. Sometimes I also throw on sliced green onions or thinly sliced fresh chili for a fresh, vibrant touch. Both add some color and a burst of freshness that contrasts beautifully with the rich sauce.

Side Dishes

My go-to sides are pickled radishes (because the tang cuts through the richness perfectly!), steamed white rice, and a crunchy cabbage slaw. These not only refresh your palate but make the meal feel balanced. If you’re feeling adventurous, kimchi or a simple cucumber salad works wonders here, too.

Creative Ways to Present

For parties or special dinners, I like serving the chicken on a wooden platter lined with banana leaves or parchment paper for a rustic vibe. You could also stack pieces into a fun “tower” on a large plate and surround it with small dipping bowls filled with pickles, extra sauce, or even a cooling yogurt dip. It makes the presentation pop and keeps things interactive!

Make Ahead and Storage

Storing Leftovers

Leftovers don’t often last long, but when they do, I store the chicken separately from the sauce in an airtight container in the fridge. This keeps the coating from getting soggy and gives you a chance to reheat more successfully later.

Freezing

I’ve frozen the cooked chicken (without sauce) in single layers separated by parchment paper inside a freezer bag. When you want to enjoy it later, thaw overnight in the fridge, then reheat crisp using an oven or air fryer. It won’t be quite as fresh but still delicious and convenient.

Reheating

To keep the crunch, reheat leftover chicken in a preheated oven at 375°F on a wire rack for 8-10 minutes or use an air fryer for a few minutes. Then toss with warmed sauce right before serving. Microwaving tends to make it soggy, so avoid if possible.

FAQs

Final Thoughts

Making this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe has become a joyful ritual for me, not just because of the flavors but for the fun and anticipation that comes with each crispy bite. It’s the kind of dish that brings people together around the table, fingers sauced, stories shared. I can’t recommend enough that you give this recipe a try—you’ll see why it’s a standout classic in Korean cooking and why it’s been such a beloved favorite in my kitchen. Happy frying!

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