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Korean Fried Chicken with Spicy Yangnyeom Sauce Recipe

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5 from 120 reviews

Korean Fried Chicken, known as Yangnyeom Chicken, features double-fried crispy chicken wings and drumettes coated in a flavorful, glossy spicy-sweet sauce. This recipe delivers irresistible crunch with a perfectly balanced tangy and savory glaze, garnished with toasted sesame seeds for an authentic Korean street food experience.

Ingredients

Chicken and Seasoning

  • 2 lbs chicken wings & drumettes (about 16 pieces)
  • 1.5 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tbsp cayenne pepper (optional, for a spicy kick)
  • Peanut oil for frying (or canola oil)
  • 1 tsp sesame seeds (for garnish)

Batter and Coating

  • 1 cup potato starch, divided
  • 1/2 cup all-purpose flour, divided
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 cup cold club soda (or cold water)

Sauce

  • 1/4 cup potato starch
  • 1/4 cup all-purpose flour
  • 1 tsp chicken bouillon powder
  • 1/2 cup water

Instructions

  1. Season the Chicken: Pat chicken pieces dry with paper towels and season thoroughly with salt, garlic powder, pepper, and cayenne pepper if using. Allow the chicken to sit for 15-20 minutes to absorb the flavors.
  2. Prepare the Batter and Coat: In one dish, mix 1/2 cup potato starch and 1/4 cup flour. In another bowl, whisk the egg, baking powder, and 1/2 cup cold club soda to create a wet batter. Dip each chicken piece into the wet batter, then dredge in the dry starch-flour mixture. Repeat this double dredging process to build a thick, crispy coating. Let the coated chicken rest for 10 minutes and then repeat the battering and dredging once more. Finally, rest the chicken for an additional 10-15 minutes to set the coating.
  3. First Fry: Heat peanut oil in a deep fryer or heavy pot to 325°F (160°C). Fry the chicken in batches to avoid overcrowding for 6-8 minutes until the coating is lightly golden but not fully cooked. Remove the chicken and drain on a wire rack for 5-10 minutes to let excess oil drip off.
  4. Second Fry: Increase oil temperature to 350-375°F (175-190°C). Return the chicken to the hot oil and fry for an additional 2-4 minutes until the pieces are deeply golden brown and crispy all over. Drain again on a clean wire rack to keep the chicken crispy.
  5. Make the Yangnyeom Sauce: In a saucepan, whisk together 1/4 cup potato starch, 1/4 cup flour, and 1 tsp chicken bouillon powder with 1/2 cup water until smooth to form a slurry. Cook over medium heat, stirring constantly, until the sauce thickens into a glossy, smooth consistency. Remove from heat immediately to prevent burning.
  6. Coat the Chicken: Toss the double-fried crispy chicken wings thoroughly in the prepared yangnyeom sauce until evenly coated. Transfer to a serving dish and sprinkle toasted sesame seeds on top for garnish.

Notes

  • Drying the chicken well before seasoning and frying improves crispiness.
  • Double frying ensures a crunchy texture that holds up well under the sauce.
  • Use peanut oil or canola oil with a high smoke point for deep frying.
  • The cayenne pepper in the seasoning adds a spicy kick, but can be omitted for a milder taste.
  • Serving immediately maintains the chicken’s best crispness and flavor.
  • Alternatively, cold water can replace club soda in the batter if unavailable.
  • Use a wire rack for draining to prevent soggy bottoms from oil pooling.

Find it online: https://oliviabakes.com/korean-fried-chicken-with-spicy-yangnyeom-sauce-recipe/