Fried Chicken
Korean Sweet and Spicy Fried Chicken (Yangnyeom-chikin)
Double-fried for an incredibly crunchy texture and tossed in a sticky, sweet, and spicy gochujang-based glaze.
Watch it madeSpice Eats · 5:11
Ingredients
- Chicken wings2 lbs
- Potato starch or Cornstarch1 cup
- Gochujang (Korean chili paste)3 tbsp
- Honey2 tbsp
- Soy sauce2 tbsp
- Garlic, minced4 cloves
Method
- Mix the chicken wings with minced ginger, salt, and black pepper. Coat each piece evenly with cornstarch or potato starch.
- Heat oil to 350°F (175°C). Fry the wings for about 10-12 minutes until lightly golden. Remove and let drain for 2 minutes.
- Increase oil heat to 375°F (190°C). Fry the wings a second time for 2-3 minutes until deeply golden and extremely crisp.
- In a wok, simmer gochujang, ketchup, soy sauce, honey, garlic, and sugar until bubbly. Toss the hot double-fried wings in the sauce until fully coated.
- Garnish with sesame seeds and chopped green onions before serving.
Common questions
Can I substitute potato starch with cornstarch for Yangnyeom-chikin?
Yes. Potato starch gives a lighter, crispier shell, but cornstarch works well and is easier to find. Use the same amount, coat evenly, and shake off excess so the crust fries up thin and crunchy.
How long should I fry the wings for the best crispiness?
Fry twice: first at 350°F for 10–12 minutes until lightly golden, then rest 2 minutes, then fry again at 375°F for 2–3 minutes. The second fry is what gives the wings their extra crisp texture.
What are the most common mistakes when making sweet and spicy fried chicken?
Common mistakes are overcrowding the oil, frying at the wrong temperature, and saucing too early. Crowding lowers heat and makes soggy chicken. Double-fry first, then toss in sauce right before serving for maximum crunch.
How should I store leftover Yangnyeom-chikin and reheat it?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F until hot and crisp again. Microwaving will soften the coating and make it less crunchy.
What should I serve with Korean sweet and spicy fried chicken?
Serve it with cold beer, pickled radish, steamed rice, or simple slaw to balance the heat and sweetness. It also works well as part of a larger Korean-style meal with other small side dishes.