Introduction

Yangnyeom chicken (양념치킨) is the sticky, glossy, sweet-and-spicy fried chicken that made Korean chicken shops famous around the world. The chicken is fried twice until the crust shatters, then tossed in a red sauce built on gochujang, garlic and syrup. If you are new to the sauce itself, start with our guide: What is Yangnyeom Sauce? Korean Fried Chicken Sauce Explained.

This yangnyeom chicken recipe is written for a home kitchen. You do not need a deep fryer, just a heavy pot, a thermometer and a little patience for the second fry, which is the real secret to chicken that stays crunchy even under the sauce.

At a Glance

• Total time: about 1 hour (20 minutes marinating, 15 minutes prep, 25 minutes frying and tossing)
• Servings: 3–4
• Spice level: mild to medium (sweet first, gentle heat after)
• Key ingredients: chicken wings or pieces, potato starch, gochujang, ketchup, corn or rice syrup, soy sauce, garlic

Ingredients

For the Chicken

• 2 lb (about 900 g) chicken wings, drumettes, or small bone-in pieces
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 cup milk (optional soak, helps remove any gamey smell)
• Neutral oil for frying (canola, vegetable or peanut), enough for about 2–3 inches (5–7 cm) in your pot

For the Coating

• ½ cup potato starch (or cornstarch)
• ¼ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• About ⅓ cup cold water

For the Yangnyeom Sauce

• 3 tbsp gochujang (Korean chili paste)
• 4 tbsp ketchup
• 4 tbsp corn syrup, rice syrup or honey
• 1 tbsp soy sauce
• 1 tbsp sugar (brown or white)
• 1½ tbsp minced garlic
• 2 tbsp water
• 1 tsp gochugaru (optional, for extra heat)
• To finish: toasted sesame seeds and crushed roasted peanuts

Instructions

1. Soak (optional). Rinse the chicken, cover it with milk and refrigerate for 20–30 minutes. Drain, then pat completely dry with paper towels.
2. Marinate. Toss the chicken with the salt, pepper, garlic and ginger. Leave for 20 minutes at room temperature, or up to a few hours in the fridge.
3. Coat. Mix the potato starch, flour, baking powder and salt in a large bowl. Add the chicken and toss until every piece is dusted. Drizzle in the cold water a little at a time and mix by hand until the coating turns into a thin, sticky layer that clings to the chicken.
4. Heat the oil. Pour oil into a heavy, deep pot so it is no more than about one-third to halfway full. Heat to 340–350°F (170–175°C), checking with a thermometer.
5. First fry. Lower the chicken in gently, a few pieces at a time so the oil temperature does not crash. Fry wings for about 8–10 minutes and larger bone-in pieces for about 10–12 minutes, until lightly golden. Transfer to a wire rack.
6. Rest. Let the chicken rest for 5–10 minutes. Moisture moves from the inside to the crust during this time, which is what lets the second fry make it extra crisp.
7. Second fry. Raise the oil to 360–375°F (180–190°C) and fry the chicken again for 2–4 minutes, until deep golden and very crunchy. The chicken is done when the thickest part reaches 165°F (74°C) on an instant-read thermometer, without touching the bone. Drain on the rack.
8. Make the sauce. In a large pan or wok, combine all sauce ingredients. Simmer over low to medium heat for 2–3 minutes, stirring, until bubbling and glossy. Watch closely, as the sugar burns easily.
9. Toss. Turn off the heat, add the hot chicken and toss quickly until every piece is coated.
10. Finish and serve. Sprinkle with sesame seeds and crushed peanuts and serve right away, ideally with pickled radish (chicken-mu) and a cold drink.

Oil Safety

• Use a heavy, deep pot on a back burner and never fill it more than halfway with oil.
• Pat the chicken dry and lower it away from you; water and wet batter dripping into hot oil cause spattering.
• Use a thermometer and do not let the oil get close to smoking.
• Never leave hot oil unattended, and keep children and pets away from the stove.
• If the oil catches fire, turn off the heat and cover the pot with a metal lid. Never use water on an oil fire.
• Let the oil cool completely before straining or disposing of it.

Tips for the Best Yangnyeom Chicken

For Maximum Crispiness

Potato starch gives a lighter, crunchier crust than flour alone, and the double fry is not optional if you want shop-style results. Toss the chicken in the sauce only right before eating; the longer it sits, the softer the crust becomes. For a party, you can serve the sauce on the side for dipping.

Make-Ahead

The sauce can be made up to a week ahead and kept in a sealed jar in the fridge; warm it gently before tossing. You can also do the first fry a few hours early, refrigerate the chicken once it has cooled, and do the second fry just before serving. Leftover sauced chicken reheats best in an oven or air fryer, not the microwave.

Air Fryer Option

For less oil, coat the chicken with the dry starch mixture only (skip the water), spray lightly with oil and air fry at 380°F (190°C) for about 20–25 minutes, flipping halfway, until crisp and 165°F (74°C) inside. Then toss in the warm sauce. It will not be quite as crunchy as double-fried chicken, but it is still very good.

Where to Buy the Key Ingredients

Gochujang, potato starch, rice syrup and Korean soy sauce are all easy to find at Korean grocery stores and online.

United States

As an Amazon Associate, I earn from qualifying purchases.

Gochujang on Amazon
https://www.amazon.com/s?k=gochujang

Potato starch on Amazon
https://www.amazon.com/s?k=potato+starch

Korean rice syrup on Amazon
https://www.amazon.com/s?k=korean+rice+syrup

H-Mart
https://www.hmart.com/search?type=product&q=gochujang

Canada

Amazon Canada
https://www.amazon.ca/s?k=gochujang

Europe

Amazon UK
https://www.amazon.co.uk/s?k=gochujang

Yangnyeom Chicken FAQ

Is yangnyeom chicken spicy?

It is usually mild to medium. The ketchup, syrup and sugar balance the gochujang, so most people taste sweetness first and a gentle heat after. Add gochugaru for more kick, or use less gochujang for a milder version.

Why is Korean fried chicken fried twice?

The first fry cooks the chicken through; the short second fry at a higher temperature drives out more moisture from the crust. The result is a thin, crackly coating that stays crisp even after it is sauced.

Can I use boneless chicken thighs?

Yes. Cut boneless thighs into large bite-size pieces. They cook faster, so shorten the first fry to about 5–6 minutes and always check for 165°F (74°C) inside.

What is the difference between yangnyeom chicken and dakgangjeong?

Both are fried chicken in a sweet sauce. Yangnyeom chicken is usually larger pieces from a chicken shop, while dakgangjeong is bite-sized and has a stickier, more candy-like glaze that is often eaten at room temperature.

Conclusion

Homemade yangnyeom chicken comes down to three things: a light starch coating, a patient double fry and a glossy gochujang sauce tossed on at the last minute. Once you have it down, you can adjust the sweetness and heat to your taste. To learn more about the sauce and its variations, read our full yangnyeom sauce guide.