Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

If you’re craving something crispy, flavorful, and totally addictive, then you’re in for a treat with this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe. I absolutely love how this chicken balances that perfect crunch with a sticky, spicy-sweet glaze that makes every bite a party in your mouth. Whether it’s a weekend snack or a centerpiece for your next dinner, this recipe is fan-freaking-tastic and I can’t wait to walk you through it step-by-step!

this …

Ingredients You’ll Need

I love how straightforward the ingredients are here. Once you get your chicken perfectly brined and coated in potato starch, the magic happens with the sauce—so make sure to grab quality gochujang because it really carries the sweet and spicy vibes.

• Vegetable or Canola Oil: These have a high smoke point, perfect for that double-fry crispiness.
• Chicken Thigh Fillet: I prefer thighs because they stay juicy and tender, plus removing the skin helps the coating stick better.
• Salt: Seasoning is key–don’t skip the brine step for maximum flavor.
• Pepper: Freshly ground usually tastes best here.
• Garlic: Adds a wonderful fragrant depth to both chicken and sauce.
• Egg: Helps the starch mixture adhere to the chicken perfectly.
• Potato Starch: This is the secret weapon for that light, crisp coating that stays crunchy even after saucing.
• Water: Added gradually to get the batter just right—not too thick or runny.
• Gochujang: Korean chili paste that brings authentic heat and sweetness; trust me, it’s worth seeking out.
• Soy Sauce: Adds umami punch to the sauce balance.
• Ketchup: Sweetness and tang combined, this makes the sauce beautifully rich.
• Sugar: Gives that caramelized sweetness that mellows the spice.
• Corn Syrup: Helps the sauce stick gloriously to your chicken with a glossy finish.

Variations

This Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe is pretty versatile, so I like to experiment with a few twists depending on what I have on hand or the occasion. Feel free to make it your own!

• Spicy Level: I sometimes add extra gochujang or a pinch of cayenne when I want more heat—it wakes everyone up at the table!
• Gluten-Free Option: Swap potato starch with cornstarch and ensure your soy sauce is gluten-free to make this suitable for gluten-sensitive friends.
• Sweet Variations: For a little different twist, try honey instead of corn syrup—gives a floral sweetness that’s lovely but less sticky.
• Double Sauce: Toss half the chicken in the sauce and serve the rest plain—great if guests prefer milder bites.

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

Step 1: Prep and Brine the Chicken

Start by chopping your chicken thighs into bite-sized pieces—this makes them perfect for snacking. Toss them in a bowl with salt, pepper, minced garlic, and an egg. You’ll want to stir this up well and then let it sit in the fridge for at least an hour. Brining like this is a game-changer since it keeps the chicken juicy and flavors seep right in.

Step 2: Coat with Potato Starch Batter

After brining, add potato starch to the chicken and start mixing in water gradually. The key here is consistency: you want the batter thick enough that it clings to the chicken when you lift the bowl but fluid enough so it’s not gloppy or running off. This batter creates the magic crispy texture you’re aiming for.

Step 3: First Fry at 350°F

Heat your oil to about 350°F (175°C) before frying the chicken in small batches—this prevents overcrowding and keeps the temperature steady. Fry for 5 to 6 minutes until the chicken is lightly golden but not fully cooked through. You want to cook it gently to lock in moisture.

Step 4: Rest and Smash

Once your batches are done, let the chicken rest for a couple of minutes. Here’s something I learned recently: gently smashing the fried chicken pieces with a spatula creates tiny air pockets for an even crispier second fry. It sounds odd, but it totally works.

Step 5: Second Fry at 375°F

Raise the oil temperature to 375°F (190°C) and pop the chicken back in for a quick 2-minute fry. This step crisps things up big time and makes that irresistible crackle. Don’t skip it—double frying is what sets Korean fried chicken apart.

Step 6: Prepare the Sweet and Spicy Sauce

While the chicken cools on a wire rack (this keeps it crisp), make your sauce by combining gochujang, ketchup, soy sauce, sugar, minced garlic, and corn syrup in a pan. Simmer on low for just a few minutes until everything melds beautifully. This sauce is where the magic of “Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe” truly shines.

Step 7: Toss and Serve

Quickly toss your fried chicken in the warm sauce so each piece is gloriously coated. Plate it up, sprinkle sesame seeds if you like, and serve immediately. I promise, the first bite will have you saying, “Why haven’t I made this sooner?”

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

Garnishes

I love finishing this chicken with a sprinkle of toasted sesame seeds and thinly sliced green onions. The sesame adds a lovely nutty crunch while the green onions bring fresh brightness that balances the sauce’s richness.

Side Dishes

My favorite sides to go with this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe are simple but effective: crisp pickled radishes or a tangy cucumber salad help cut through the richness, and steamed rice is always a safe bet to soak up extra sauce.

Creative Ways to Present

For parties, try serving the chicken on a large platter lined with shiso leaves or lettuce wraps alongside small bowls of extra sauce. I once did this for movie night and it was an instant crowd-pleaser—you could even add a few side kimchis for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover chicken can be stored in an airtight container in the fridge for up to 2 days. I recommend separating the sauce from the chicken if possible, so the coating doesn’t get soggy overnight.

Freezing

If you want to freeze leftovers, freeze the plain fried chicken (before saucing) wrapped tightly in foil or freezer bags. The sauce doesn’t freeze as well due to its sugar content, but you can make a fresh batch when reheating.

Reheating

Reheat leftover fried chicken in the oven at 375°F for about 10 minutes to bring back the crispiness. Toss with fresh sauce after reheating—this way, you get that fresh saucy goodness without soggy chicken.

FAQs

Final Thoughts

This Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe holds a special place in my kitchen because it’s one of those rare dishes that turns an ordinary night into something memorable. The crispy texture combined with the bold, balanced sauce is seriously infectious—you’ll see why my family goes crazy for it. If you’re looking for a recipe to impress but also want something genuinely comforting and fun to make, give this one a shot. I promise it’ll become a new favorite — just like it did for me.

Print