Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe

If you’ve ever craved that perfect combo of crispy, juicy chicken coated in a lip-smacking, fiery sauce, you’re in for a treat. My Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe is absolutely fan-freaking-tastic—a beautiful balance of crunch and flavor that’ll have you reaching for more. Whether you’re a seasoned home cook or just starting out, you’ll find this recipe both approachable and insanely rewarding. Trust me, once you try it, it’s going to become your new go-to for dinner parties or those casual weekend cravings.

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Ingredients You’ll Need

The magic of this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe lies not only in technique but also the harmony of its ingredients. Each element combines to deliver that iconic Korean fried chicken experience, from the tender chicken thighs to the vibrant sauce.

• Chicken Thigh Fillet: I prefer boneless, skinless thighs because they’re naturally juicy and tender, making the chicken super flavorful.
• Potato Starch: This is your secret weapon for a light, crispy coating—much better than regular flour in this recipe.
• Gochujang: This Korean chili paste provides the signature spicy, slightly sweet kick—the backbone of the sauce.
• Garlic: Adds depth and a savory touch to both the chicken brine and sauce.
• Ketchup: Balances the heat with sweetness and acidity in the sauce.
• Soy Sauce: Brings saltiness and umami flavor, rounding out the sauce beautifully.
• Corn Syrup: Gives the sauce that glossy finish and helps it cling irresistibly to the chicken.
• Egg: Helps the starch batter stick perfectly to the chicken.
• Vegetable or Canola Oil: Go for a neutral oil that’s great for frying at high temperatures without burning.
• Salt and Pepper: Essential for seasoning the chicken well before frying.
• Sugar: Adds a mellow sweetness to balance the spicy, tangy sauce.
• Water: Used to loosen up the potato starch so your batter isn’t too thick or thin.

Variations

I love how versatile this Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe is—you can easily tweak it to suit your tastes or dietary needs. Feel free to make it your own and experiment with flavors!

• Spicy Level: If you like it hotter, add a dash of Korean chili flakes (gochugaru) or extra gochujang to the sauce for more heat.
• Gluten-Free: Just make sure your soy sauce is gluten-free and use potato starch for coating—this recipe is naturally adaptable.
• Chicken Cuts: I’ve tried wings and drumsticks with this recipe, and it works just as well—adjust frying times accordingly.
• Sweetener Swap: Instead of corn syrup, you can use honey or maple syrup, though it changes the texture slightly.

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

Step 1: Prep and Brine Your Chicken

Start by chopping your chicken thighs into bite-sized pieces—this makes for perfect finger food. Toss them into a bowl with salt, pepper, minced garlic, and a beaten egg. This brine step is crucial because it seasons your chicken internally and helps tenderize the meat. Pop it in the fridge for at least an hour (I usually do an hour or two if I have time). You’ll notice the chicken becomes juicier and the flavor way more balanced after this.

Step 2: Coat the Chicken with Potato Starch Batter

Once your chicken’s nicely brined, add potato starch and gradually add water, mixing as you go. The batter should be thick enough to coat the chicken but still fluid enough to give a light, crispy finish—not too gloopy or runny. This is where I always pay close attention, because consistency here makes all the difference in the crunch factor.

Step 3: Double Fry for Crispy Perfection

Heat your oil to 350°F (about 175°C). Fry the coated chicken in batches—crowding the pan will drop your oil temperature and lead to soggy chicken. Cook for 5-6 minutes until the coating turns light golden. Drain and let rest a couple minutes. Then, this is the magic moment: smash the chicken gently to create tiny air pockets inside, which will make the crust even crispier during the second fry. Bring your oil temperature up to 375°F (190°C) and fry for another 2 minutes. This two-step frying technique is a game-changer and something I discovered makes all the difference!

Step 4: Make and Toss in the Sweet and Spicy Sauce

While the chicken cools on a wire rack, whisk together gochujang, ketchup, soy sauce, minced garlic, sugar, and corn syrup. Simmer it gently on low heat just for a couple minutes until it thickens slightly and flavors meld. Then, quickly toss your hot fried chicken into the sauce—this step coats them evenly and pulls everything together. Serve right away for that irresistible sticky, spicy, and sweet bite!

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

Garnishes

I love topping my yangnyeom chicken with a sprinkle of toasted sesame seeds and some thinly sliced green onions or chives for a fresh pop of color and a hint of crunch. Sometimes, I throw on a few fresh chili slices if I want to dial up the visual heat and a spicy kick.

Side Dishes

Sweet and Spicy Korean Fried Chicken pairs beautifully with simple sides like steamed white rice, pickled radish (my absolute favorite), or a crisp cucumber salad to cut through the heat. For a more indulgent meal, try serving alongside kimchi or some fried rice for extra flavor.

Creative Ways to Present

For special occasions, I like serving this chicken on a big wooden platter sprinkled with chopped scallions and sesame seeds, alongside small bowls of dipping sauces like extra gochujang or ranch for the less adventurous eaters. It always makes the meal feel festive and extra inviting when everyone can dig in family-style.

Make Ahead and Storage

Storing Leftovers

I keep leftover yangnyeom chicken in an airtight container in the fridge for up to 2 days. While it loses a bit of its crispiness, reheating thoughtfully brings it back to life.

Freezing

You can freeze the fried but unsauced chicken pieces in a single layer on a baking sheet, then transfer to freezer bags once solid. Freeze for up to a month. This way, you can make the sauce fresh when reheating to keep everything tasting vibrant.

Reheating

To reheat without losing crunch, I recommend popping the chicken on a wire rack in a 350°F oven for 10-15 minutes. Once heated through, toss it fresh in warmed sauce. This way, you get maximum crispiness back and the sauce stays sticky and fresh-tasting.

FAQs

Final Thoughts

This Sweet and Spicy Korean Fried Chicken (Yangnyeom Chicken) Recipe holds a special place in my heart because it always brings people together—whether it’s a casual weeknight meal or a party favorite. I remember the first time I nailed the double frying and sauce combo, and honestly, it felt like a little personal victory. I really hope you give this a try and make it yours. Trust me, you’ll love the way this crunchy, saucy goodness fills your kitchen and your belly. Happy cooking!

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