Korean

Serving

Yangnyeom Chicken (Korean Fried Chicken)

Name: Yangnyeom Chicken (Korean Fried Chicken)
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 whole chicken (cut into pieces) or 800g wings/drumsticks; 1 cup potato starch or sweet potato starch; 1/2 tsp salt; 1/2 tsp black pepper; 3 tbsp gochujang; 3 tbsp ketchup; 1/4 cup corn syrup or rice syrup; 1 tbsp soy sauce; 2 tbsp minced garlic; 1 tbsp sugar; crushed peanuts

Crispy double-fried chicken coated in a sticky, sweet, and spicy sauce.

45 minutes

Serves 4

Dinner/Snack

16 min prep

25 min cook

Contains common allergens

Peanut Soy Wheat

In the app, Listahan checks these against your household automatically.

Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

6 steps

1
Season the chicken pieces evenly with salt and black pepper. Thoroughly dredge them in potato starch, shaking off any excess. Let them sit for 5 minutes so the starch adheres.
2
In a deep pot, heat 3 inches of neutral frying oil to 330°F (165°C). Fry the chicken in batches for 8-10 minutes until lightly golden and cooked through. Remove and let drain on a wire rack for 5 minutes.
3
Increase the oil temperature to 375°F (190°C). Double-fry the chicken for another 3-4 minutes until deeply golden and audibly crunchy. Drain again.
4
In a large wok or skillet, combine the gochujang, ketchup, corn syrup, soy sauce, sugar, and minced garlic. Bring to a gentle simmer over medium-low heat until the sauce bubbles and thickens slightly (about 3 minutes).
5
Add the hot, double-fried chicken into the wok. Toss rapidly to coat every piece evenly in the sticky, sweet, and spicy glaze.
6
Transfer to a serving platter, sprinkle generously with crushed peanuts and sesame seeds, and serve immediately with pickled radishes (chicken-mu).

Yangnyeom Chicken (Korean Fried Chicken) — plated and served — Serving moment. How Yangnyeom Chicken (Korean Fried Chicken) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

62/100

Works for many families

Allergen-friendly 70

Kid-friendly 35

Weeknight-easy 54

Budget-friendly 84

Great leftovers 87

Pantry-friendly 50

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

140

Calories

3 g

Protein

31 g

Carbs

0 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Yangnyeom Chicken is Korean fried chicken tossed in a sticky sweet-and-spicy gochujang glaze, the saucy half of the KFC phenomenon. Double-fried for an exceptionally crisp shell that survives the sauce, it became a national obsession and a global export. The contrast of shatteringly crisp crust and glossy red glaze is the whole draw.

Listahan note

This version double-fries the chicken in potato starch for a crust that stays crunchy under the glaze, then tosses it in a balanced gochujang sauce off the heat.

Technique cues

Double-fry the chicken so the crust stays crisp even after saucing.
Use potato or sweet potato starch for the crispest, most durable coating.
Toss in the warm glaze just before serving so it clings without softening the crust.

Kitchen flow

Parallel prep: Make the glaze while the oil heats and the chicken is coated.
Make-ahead: Fry the chicken ahead and re-crisp, then sauce just before serving.
Leftover move: Re-crisp leftovers in an oven or air fryer before eating.
Cleanup rhythm: Strain and cool the frying oil; soak the sauce pan promptly.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Chicken wings or pieces

Main protein

Purpose: Their size gives the ideal crust-to-meat ratio.

Handling: Pat dry and coat in starch before frying.

Adaptation: Boneless thigh pieces work for dakgangjeong-style bites.

Potato starch

Coating

Purpose: Fries into a light, durable crust that resists sogging.

Handling: Coat thoroughly and shake off the excess.

Adaptation: Sweet potato starch or cornstarch are close alternatives.

Gochujang and ketchup

Glaze base

Purpose: Together they give the sweet-spicy, glossy red sauce.

Handling: Simmer with syrup and garlic into a sticky glaze.

Adaptation: Adjust the gochujang for heat.

Corn or rice syrup

Sweetener and gloss

Purpose: Gives the glaze its shine and sticky cling.

Handling: Add to the sauce as it simmers.

Adaptation: Honey works but can burn faster.

Technique notes

The double fry is the secret to a crust that survives the sauce.
Sauce off the heat and serve immediately for maximum crunch.
Garnish with sesame seeds and crushed peanuts for texture.

Ingredient swaps

Peanut-free direction: Skip the crushed peanut garnish and use sesame seeds only.
Gluten-free direction: Use gluten-free gochujang and tamari; the starch coating is already wheat-free.
Soy-garlic direction: Toss in a soy-garlic glaze instead for the milder ganjang version.

Serve alongside

Pickled radish (chicken-mu)
Steamed white rice
Coleslaw
Kimchi
Cold lager
Soda
Barley tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Best fresh; refrigerate up to 2 days.
Re-crisp in an oven or air fryer, not a microwave.
Freezing is not recommended once sauced.

Equipment

Deep heavy pot or fryer
Spider or slotted spoon
Saucepan for glaze
Mixing bowl

Make this household-aware

Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.

Get the app