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5 from 1 vote

Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken)

Korean Fried Chicken is crispy fried chicken covered in a sweet and spicy sauce! It's finger lickin' fire!
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Korean
Keyword: Sweet and Spicy Korean Fried Chicken, Yangnyeom Chicken
Servings: 3
Author: Chef Chris Cho

Equipment

  • Deep Pot For frying
  • Wire Rack

Ingredients

  • Vegetable or Canola Oil For frying
  • 500 grams Chicken Thigh Fillet Remove skin and fat
  • 1/2 tsp Salt
  • Pepper To taste
  • 1 tbsp Garlic
  • 1 pc Egg
  • 1 cup Potato Starch
  • Water Gradually add

Yangnyeom Sauce

  • 3 tbsp Gochujang
  • 1 1/2 tbsp Soy Sauce
  • 1 1/2 tbsp Garlic
  • 6 tbsp Ketchup
  • 3 tbsp Sugar
  • 6 tbsp Corn Syrup

Instructions

  • Chop the chicken to bite size pieces. 
  • Place the chicken in a bowl and season with salt, pepper, garlic, and egg. Let sit for at least an hour in the fridge to brine. 
  • After brining, add potato starch and water to the brined chicken then mix thoroughly. Add water gradually and check for consistency of the batter: Make sure it is not too thick that you can lift the bowl and not too thin that it’s too runny. 
  • Heat up the oil until 350F, and fry the chicken in batches for 5-6 minutes each. 
  • Remove the chicken from the oil and let rest for a couple of minutes. 
  • Smash the chicken to create air holes. Heat up the oil to 375F and place the chicken back for the second fry. Fry the chicken for 2 minutes. 
  • Remove the chicken from the oil and let cool in a wire rack. 
  • Make the sauce by combining gochujang, ketchup, soy sauce, sugar, garlic, and corn syrup. 
  • Simmer the sauce on low for a couple of minutes then quickly toss the fried chicken in the sauce. 
  • Plate, top with sesame seeds, and serve immediately. Enjoy! 

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