Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

If you’re craving a dish that’s crispy, saucy, and absolutely bursting with flavor, you’re in the right place. I’m excited to share my go-to Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe that’s become an instant favorite in my kitchen. This recipe hits every note: crunchy, sticky, sweet, spicy—you name it. When I first tried making Yangnyeom Chicken, I was amazed at how easy it was to nail those iconic flavors right at home. Stick with me and I’ll walk you through how to make it perfectly every time!

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Ingredients You’ll Need

The magic of this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) comes down to fresh chicken, the right starch for crispiness, and a sauce that balances heat and sweetness just right. I always recommend using good-quality chicken thighs because they stay juicy and tender after double frying.

• Vegetable or Canola Oil: Neutral oils with high smoke points are perfect for deep frying without burning.
• Chicken Thigh Fillet: Skinless and fat trimmed, thigh meat offers more flavor and tenderness than breasts.
• Salt: Simple seasoning to enhance the chicken’s natural taste.
• Pepper: Adds a touch of heat that complements the sweet sauce.
• Garlic: I use a good amount for that aromatic punch, both in the chicken and the sauce.
• Egg: Helps the batter stick to the chicken for that perfect crisp.
• Potato Starch: The secret to extra crunch; it fries up lighter and crispier than regular flour in my experience.
• Water: Gradually added to achieve the right batter consistency—not too thick or runny.
• Gochujang: This Korean chili paste brings in beautiful heat and umami depth.
• Soy Sauce: Adds saltiness and balances the sweetness of the sauce.
• Ketchup: Surprising but essential for tangy sweetness and color.
• Sugar: Sweetness that helps the sauce caramelize just a bit when heated.
• Corn Syrup: Keeps everything glossy and sticky, making that sauce irresistible.

Variations

I love playing around with this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe to match the occasion or mood. Whether you crave extra heat or want a less sweet version, it’s all about tweaking the sauce and spices to your taste.

• Extra Spicy: I sometimes add a pinch of red chili flakes or extra gochujang for a serious kick that my spice-loving friends rave about.
• Less Sweet: Reducing the sugar and corn syrup balances the sauce for those who prefer a milder glaze.
• Gluten-Free: Use potato starch exclusively and tamari instead of soy sauce, so it’s safe for gluten-sensitive family members.
• Oven-Baked Version: For a lighter take, you can bake the chicken coated in starch and sauce, though I think you’ll miss that delectable crunch.

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

Step 1: Prep and Brine Your Chicken

First things first, chop your chicken thigh fillets into bite-sized pieces—this makes them perfect for snacking or serving family-style. Toss the chicken with salt, pepper, garlic, and egg, then pop it into the fridge to brine for at least an hour. I usually let it sit closer to two hours if I have time, and it really helps the seasoning soak in, making the chicken juicy and flavorful all the way through.

Step 2: Make the Batter with Potato Starch and Water

After brining, gradually stir potato starch and water into the chicken until it’s coated in a batter that’s just the right consistency. I like mine to be thick enough to coat well but not so thick that it clumps up. The trick here is to add water slowly — you want to be able to lift the bowl without the batter sliding off like a runny sauce, but it shouldn’t be rock-solid either.

Step 3: Double Fry for Crispy Perfection

This is where the magic happens. Heat your oil to about 350°F and fry your chicken in batches for 5 to 6 minutes each. Don’t overcrowd the pot or the temperature will drop, and you’ll lose that crispiness. After the first fry, let the chicken rest for a few minutes, then gently smash each piece to create little air pockets—this step makes the second fry extra crispy. Crank the heat up to 375°F and fry the chicken again for about 2 minutes. Trust me, the double frying is worth the extra step!

Step 4: Cocktail Your Sweet and Spicy Sauce

While the chicken cools—just a bit!—combine gochujang, ketchup, soy sauce, sugar, garlic, and corn syrup in a small pot. Simmer on low for a couple of minutes so the flavors meld and the sauce thickens slightly. Once ready, toss the crispy fried chicken in the sauce until every piece is beautifully coated in that sticky, flavorful glaze.

Step 5: Serve and Enjoy

Plate it up, sprinkle with some sesame seeds (optional but I swear it makes it look restaurant-quality), and dig in while it’s hot and crispy. This Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe pairs perfectly with cold drinks or steamed rice.

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

Garnishes

I love finishing this dish with a sprinkling of toasted white sesame seeds and a few chopped scallions. It adds a fresh crunch and a pop of color that makes the chicken even more inviting. Sometimes, I even toss in some thinly sliced pickled radishes on the side to brighten up the rich, sticky chicken.

Side Dishes

This chicken pairs wonderfully with classic Korean sides like a simple cucumber salad, kimchi, or steamed rice to help soak up all the sauce. For a casual meal, my family loves having some crispy fries or even a fresh slaw on the side to balance the spice and sweetness.

Creative Ways to Present

For parties, I like to arrange the Yangnyeom Chicken bites on a large platter surrounded by colorful veggies and dipping sauces like ranch or spicy mayo. Sometimes, I make mini sliders using Korean fried chicken and pickled veggies on soft buns — it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover chicken tastes great the next day, though it loses a bit of that initial crunch. I keep mine in an airtight container in the fridge for up to 3 days. To maintain some crispiness, I let the chicken cool completely before storing to avoid sogginess.

Freezing

I’ve frozen cooked and sauced chicken successfully by first flash-freezing the pieces on a baking sheet, then transferring them to freezer bags. This way, the chicken pieces won’t stick together, and I can reheat only what I need. Frozen chicken keeps well for up to 2 months.

Reheating

To reheat, I find that warming the chicken in the oven at 375°F for about 10 minutes brings back some crispness better than microwaving, which tends to make the coating soggy. If frozen, thaw overnight in the fridge before reheating.

FAQs

Final Thoughts

This Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe has a special place in my heart and on my dinner table. It’s one of those dishes where every bite feels like a little party—crispy, saucy, and packed with flavor. I’m always thrilled when friends tell me they can’t stop eating it, and I know you’ll love making it at home for your crew too. Dive in, have fun with the sauce, and don’t be afraid to savor every sticky, spicy, crispy bite!

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