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Korean Fried ChickenMedium Level

Authentic Korean Fried Chicken (Yangnyeom)

Double-fried for the crunchiest bite in the world, coated in an irresistible sticky, sweet, spicy, and garlicky Gochujang glaze.

C

Chef Jin-Woo Park

Asian Culinary Specialist

Updated 2026-03-02
Authentic Korean Fried Chicken (Yangnyeom)
Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Yield

4 servings

Ingredients

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  • 2 lbs Chicken wings or cut boneless thigh chunks
  • 1 tbsp Minced fresh ginger
  • 1 tbsp Minced garlic
  • 2 tbsp Rice wine or mirin
  • 1 cup Potato starch or cornstarch(potato starch is best for glassy crunch)
  • 1/2 tsp Baking powder
  • 3 tbsp Gochujang (Korean chili paste)
  • 3 tbsp Honey or corn syrup
  • 2 tbsp Brown sugar
  • 2 tbsp Soy sauce
  • 1 tbsp Toasted sesame oil
  • 2 tbsp Toasted sesame seeds & scallions(for garnish)
  • 2 quarts Vegetable oil for frying
* Pro tip: Measure flour by spooning into measuring cups and leveling to prevent dense, heavy breading.

Step-by-Step Instructions

1

Ginger & Garlic Marinade

Toss chicken pieces with minced ginger, garlic, rice wine, 1/2 tsp salt, and 1/2 tsp black pepper. Let marinate for 20 minutes.

Technique Note: Ginger cuts through chicken richness and tenderizes the meat fibers.
2

Potato Starch Dredge

Coat each chicken piece generously in potato starch mixed with baking powder. Pat down firmly and let rest 5 minutes until starch turns matte.

Technique Note: Potato starch creates an ultra-thin, crackly glass-like crust compared to wheat flour.
3

First Fry (Render & Cook)

Heat oil to 325°F (160°C). Fry chicken for 8 to 10 minutes until pale blonde and cooked through. Remove to a wire rack and rest for 10 minutes.

Technique Note: The resting time allows trapped steam to migrate from the meat to the crust, preparing it to crisp during the second fry.
4

Simmer the Sticky Yangnyeom Glaze

In a large wok or skillet, combine Gochujang, honey, brown sugar, soy sauce, minced garlic, and sesame oil. Simmer over medium-low heat for 3 minutes until glossy and bubbly.

Technique Note: Do not let the sauce boil too vigorously or the honey will scorch.
5

Second Fry (Glass Shatter Crunch)

Raise oil temperature to 375°F (190°C). Fry the chicken pieces a second time for 2 to 3 minutes until deeply golden brown and audibly brittle.

Technique Note: The high heat instant flash-fries away moisture, yielding an all-day crunch.
6

Toss and Garnish

Toss hot chicken into the warm sauce wok for 15 seconds until evenly coated. Plate immediately and shower with toasted sesame seeds and chopped scallions.

Technique Note: Serve immediately with pickled Korean white radish (chikin-mu).

Chef's Secrets For This Recipe

  • Double-frying is the undisputed law of Korean fried chicken: first fry cooks the meat, second fry dehydrates the crust.
  • Use 100% potato starch or a 70/30 blend of potato starch and rice flour for maximum shatter.
  • Toss sauce quickly—never simmer the chicken inside the sauce or the crust will soften.

Common Mistakes to Avoid

  • Using only wheat flour; wheat absorbs sauce quickly and turns soggy.
  • Skipping the 10-minute rest between first and second fry.
  • Second fry oil too cool (under 370°F).

Recipe Questions & Answers

Can Korean fried chicken stay crispy after being sauced?

Yes! Because the potato starch crust is dehydrated during the 375°F second fry, it stays crunchy for over 30 minutes even after being glazed.

Can I make this non-spicy for kids?

Yes! Replace Gochujang with a honey-soy-garlic glaze made from soy sauce, garlic, honey, butter, and brown sugar.

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