Korean Fried Chicken (Yangnyeom)
Double-fried chicken wings coated in a sticky, sweet-spicy gochujang glaze — impossibly crispy and addictive.
Details
Ingredients
- 2 lbs chicken wings, tips removed, flats and drums separated
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- Vegetable oil for deep frying
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Sesame seeds and green onions, for garnish
Instructions
- 1
Pat chicken wings dry. Toss with cornstarch, flour, baking powder, and a pinch of salt.
- 2
Heat oil to 325°F (160°C). First fry: cook wings 10-12 minutes until cooked through but pale. Remove.
- 3
Increase oil to 375°F (190°C). Second fry: cook wings 5-6 minutes until shatteringly crispy and deep golden.
- 4
While wings fry, simmer gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan until thickened, about 3 minutes.
- 5
Toss hot wings in the sauce until evenly coated.
- 6
Garnish with sesame seeds and green onions. Serve immediately with pickled radish.
About This Recipe
Korean Fried Chicken, known affectionately as Yangnyeom-Tongdak, transcends mere fried chicken; it's a culinary icon deeply woven into the fabric of Korean street food and the convivial 'chimaek' (chicken and beer) culture. What sets this dish apart globally is its signature double-frying technique, a meticulous process that renders the chicken impossibly crispy, almost shatteringly so, providing the perfect counterpoint to its glossy, sticky, and profoundly flavorful gochujang-based glaze. The initial fry cooks the chicken through, while the second, hotter fry expels excess moisture, creating that distinctive crunch that withstands the saucing. The glaze itself is a masterpiece of balance: the fermented heat of gochujang, the umami depth of soy, the sweetness of honey, and the aromatic punch of fresh ginger and garlic, all brought together with a touch of sesame oil for nutty richness. While the classic preparation is paramount, variations include soy-garlic glazes, extra spicy iterations with added chili flakes, or even a simple honey-mustard. It’s best enjoyed straight from the wok, perhaps with a cold beer or a side of pickled daikon to cut through the richness.
Tips & Tricks
- • To achieve the ultimate crispiness, ensure your oil temperature is consistent during both frying stages. For the first fry, aim for 325-350°F (160-175°C) to cook the chicken through, then increase to 375-400°F (190-205°C) for the second fry to achieve that golden, shatteringly crisp crust.
- • For a gluten-free variation, substitute the all-purpose flour with additional cornstarch or a gluten-free all-purpose blend. Ensure your soy sauce is tamari, and if your gochujang contains wheat, seek out a gluten-free alternative.
- • Korean fried chicken is best enjoyed fresh due to the nature of the crispy coating. If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days and reheat them in an air fryer or oven at 375°F (190°C) until crispy again.
- • Serve this iconic dish alongside a refreshing quick-pickled daikon radish (mu-saengchae) or a simple green salad dressed with a bright, acidic vinaigrette. A pairing with cold lager beer is also essential to the authentic 'chimaek' experience.
Nutrition Facts
Per serving (approximate)