Korean Fried Chicken (Extra Crispy, Sticky-Sweet Yangnyeom)

Korean fried chicken is famous for one reason: the crunch. A double fry builds a thin, shatteringly crisp crust, and the sticky-sweet yangnyeom glaze clings to it without turning it soggy. The result is sweet, garlicky, and just spicy enough to keep you reaching for another piece.

This recipe gives you both classic styles in one batch: toss half in the red gochujang glaze and leave half plain and golden, so everyone at the table gets their favorite. For more crispy chicken nights, try Air Fryer Crispy Chicken Tenders and Crispy Chicken Caesar Sandwich.

Why This Recipe Works

• Double frying is the secret: The first fry cooks the chicken through, and the second fry drives out moisture for a crust that stays crisp for hours.
• A thin starch coating shatters: Potato starch and flour make a light, craggy crust that is crunchier than a thick batter.
• The glaze is balanced: Gochujang, honey, soy, and vinegar give sweet heat with a tangy backbone, never just sugar.
• It holds up to saucing: Unlike most fried chicken, this crust stays crunchy under a sticky glaze, which is the whole point of yangnyeom.

Ingredients

• 2 lbs (900 g) bone-in chicken wings and drumettes, or boneless thighs cut into chunks
• 1 teaspoon (6 g) fine salt
• 1/2 teaspoon (1 g) black pepper
• 1 tablespoon (15 ml) grated fresh ginger
• 2 garlic cloves, grated
• 1 cup (130 g) potato starch
• 1/2 cup (65 g) all-purpose flour
• Neutral oil, for frying
• 3 tablespoons (45 g) gochujang
• 2 tablespoons (40 g) honey
• 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (15 ml) sesame oil
• 1 teaspoon sesame seeds, for serving
• Sliced green onions, for serving
• Pickled radish and steamed rice, for serving

(full list in card)

How to Make Korean Fried Chicken

Step 1: Marinate the chicken

Toss the chicken with salt, pepper, ginger, and garlic. Cover and marinate in the fridge for 30 minutes while you mix the glaze.

Step 2: Mix the glaze and coat the chicken

Whisk the gochujang, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan, then warm gently until smooth. Dredge the chicken in the potato starch and flour mixture, shaking off the excess.

Step 3: Fry twice

Heat oil in a heavy pot to 340 degrees F (170 degrees C). Fry the chicken in batches for 6 to 7 minutes until pale golden, then drain and rest 5 minutes. Raise the oil to 375 degrees F (190 degrees C) and fry again for 2 to 3 minutes until deep golden and very crisp.

Step 4: Glaze and serve

Toss half the chicken in the warm yangnyeom glaze, or all of it if you prefer. Serve immediately with sesame seeds, green onions, pickled radish, and rice. Keep the plain half unglazed for a crispy contrast.

Tips

• Do not skip the rest between fries: Those 5 minutes let the crust set, so the second fry crisps instead of steaming.
• Keep the oil temperature steady: Use a thermometer. Oil that is too cool makes greasy chicken, and oil that is too hot burns the starch before the chicken cooks.
• Warm the glaze, do not boil it: Gentle heat keeps the honey glossy and the gochujang smooth. A hard boil can turn it bitter.
• Sauce right before serving: Even this sturdy crust is best within 30 minutes of glazing, so time the toss for when everyone sits down.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. The plain fried chicken reheats best: warm it in a 400 degrees F (200 degrees C) oven on a rack for 12 to 15 minutes until crisp again. Glazed pieces soften in the fridge; reheat them gently in the oven and add a fresh drizzle of warmed glaze. Freezing is not recommended.

Frequently Asked Questions

What is yangnyeom chicken?

Yangnyeom means “seasoned” in Korean, and yangnyeom chicken is fried chicken tossed in a sweet, spicy red glaze made with gochujang, honey, soy, and vinegar. It is one of the two classic Korean fried chicken styles, alongside plain crispy (ganjang is soy-based).

Can I use boneless chicken?

Yes. Boneless thighs cut into chunks fry faster, about 4 to 5 minutes on the first fry and 2 minutes on the second. Bone-in wings and drumettes stay juicier and are the traditional choice.

Is Korean fried chicken very spicy?

This glaze is medium heat: warm and tingling, not burning. For milder chicken, halve the gochujang and add an extra tablespoon of honey. For hotter, add a teaspoon of gochugaru (Korean chili flakes).

Can I air fry instead of deep frying?

You can, with a trade-off. Spray the coated chicken generously with oil and air fry at 400 degrees F (200 degrees C) for 18 to 20 minutes, flipping halfway. It will be crisp, but not quite as shatteringly crunchy as the double fry.