Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

If you’re craving something crispy, flavorful, and just the right amount of kick, you’re going to adore this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe. It’s one of those dishes that brings restaurant vibes right into your kitchen, with that perfect crunch and lip-smacking sauce that’s both sweet and spicy in all the best ways. Trust me, once you try this recipe, it’ll become one of those go-to meals you want to share with everyone you know.

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Ingredients You’ll Need

The beauty of this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe is how simple ingredients come together to create layers of flavor and texture. Don’t skip on the potato starch—that’s the secret to that iconic crunch!

• Vegetable or Canola Oil: Use a neutral oil with a high smoke point for perfect frying.
• Chicken Thigh Fillet: I prefer thighs because they stay juicy and tender, even after frying.
• Salt: For seasoning the chicken during the brine stage.
• Pepper: Freshly cracked if possible, to add just the right heat kick.
• Garlic: Fresh minced is best to bring aromatic depth to both the chicken and the sauce.
• Egg: Helps bind the batter and seasoning to the chicken.
• Potato Starch: Key to a light, crispy coating that’s different from regular flour.
• Water: Added gradually to get the perfect batter consistency.
• Gochujang: Korean chili paste that gives the signature sweet-spicy flavor to the sauce.
• Soy Sauce: Adds umami richness to the sauce.
• Ketchup: Surprising but essential for that sweet tanginess in the sauce.
• Sugar: Balances the heat and acidity for a harmonious flavor.
• Corn Syrup: Creates that glossy, sticky coating that keeps the sauce clinging to each piece beautifully.

Variations

I love making this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe my own by tweaking the sauce heat level or mixing up the dipping sauces. Feel free to get creative—this recipe is your playground!

• Mild Version: If you’re new to gochujang, start with a smaller amount and add honey instead of corn syrup for a softer sweetness—my kids love this.
• Extra Crispy: Double-dip the chicken in the potato starch batter before frying for a thicker crunch.
• Gluten-Free: Make sure your soy sauce is gluten-free and use cornstarch instead of potato starch if that’s what you have on hand.
• Spicy Kick-Up: Add a pinch of cayenne pepper or a little sriracha to the sauce if you want it hotter—I discovered this trick when I craved a deeper heat.

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

Step 1: Prep and Brine the Chicken

Start by chopping the chicken thighs into bite-sized pieces. Removing the skin and any excess fat helps keep the coating crispy. Toss the chicken with salt, fresh pepper, minced garlic, and an egg, then let it rest in the fridge for at least an hour. This brine step is crucial—it seasons the chicken deeply and helps keep it tender during frying. I usually prep this the night before, so the flavor really sinks in.

Step 2: Make the Batter with Potato Starch

Once your chicken is brined, coat it in potato starch and gradually add water while mixing. The batter should be just right—not too thick that it clings in a glob, but not so thin it drips off. I found that adding water slowly gives you better control. This step is key to getting that signature thin, crackly crust that Korean fried chicken is known for.

Step 3: Fry Twice for Maximum Crunch

Heat your oil to 350°F and fry the chicken in batches for about 5-6 minutes until golden. Let them rest on a wire rack for a few minutes, then gently smash each piece—this might sound strange, but it creates air pockets that make the crust light and crispy. Raise the oil temperature to 375°F and fry again for 2 minutes. This double-fry method is non-negotiable for that addictive crunch you’ll love.

Step 4: Prepare the Sweet and Spicy Sauce

Mix together gochujang, ketchup, soy sauce, sugar, garlic, and corn syrup in a saucepan. Simmer over low heat until it thickens slightly—just a couple of minutes. I like making this sauce fresh while the chicken cools because the timing is perfect for tossing everything warm.

Step 5: Toss and Serve

Quickly toss the crispy fried chicken in your warm sauce so every bite is coated beautifully. I always serve immediately because the sauce stays glossy but the crunch doesn’t get soggy right away. For an extra touch, sprinkle sesame seeds on top—it adds a little nutty aroma and looks fantastic.

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

Garnishes

I’m a big fan of sprinkling toasted sesame seeds and finely sliced green onions over the chicken right before serving. Not only do they add color, but they also add a fresh crunch and that little pop of flavor that brightens the whole dish.

Side Dishes

This Korean fried chicken pairs beautifully with simple sides like steamed white rice or sticky rice, pickled radish cubes for acidity, or even a crisp Asian slaw to balance the heat and sweetness of the sauce. I like serving it with cold beer—classic!

Creative Ways to Present

For special occasions, I love serving this chicken piled high on a pretty platter, garnished with extra sesame seeds, sliced chilies, and alongside small bowls of extra sauce for dipping. You could even turn it into chicken sliders with soft buns and pickles for a fun twist everyone will talk about.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and sauce separately in airtight containers in the fridge. The chicken keeps well for about 2 days and reheats best when not sauced, so the crunch stays intact.

Freezing

I’ve frozen the cooked chicken (without sauce) wrapped tightly in foil and placed in a freezer bag. When thawed, it reheats nicely in the oven to regain some crispness. The sauce freezes well separately, too—just thaw and reheat gently before tossing.

Reheating

To reheat, I recommend using the oven or an air fryer at 350°F for 5-7 minutes. This keeps the crust crispy without drying out the chicken. Once heated, toss with fresh sauce for the best experience—it’s almost as good as fresh!

FAQs

Final Thoughts

I absolutely love how this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe turns out every time. It’s comfort food elevated—crispy, saucy, and bursting with flavor. When I first mastered this recipe, my family went crazy for it and I’m confident you’ll have the same reaction. It’s a fun cooking experience and makes dinner feel special. So go ahead, give it a try, and get ready to impress yourself and everyone lucky enough to share your homemade Korean fried chicken!

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