Crispy, crunchy, sticky, and packed with bold flavors—Sweet & Spicy Korean Fried Chicken (Yangnyeom Chicken) is a dish that will leave you craving more! This popular Korean street food and restaurant favorite features double-fried chicken coated in a perfectly balanced sauce made with gochujang (Korean chili paste), honey, soy sauce, garlic, and ginger. The result? An irresistible mix of sweet, spicy, savory, and tangy flavors in every crispy bite.

Unlike traditional fried chicken, Korean fried chicken is known for its thin, extra-crispy crust that stays crunchy even after being coated in sauce. The secret lies in the double-frying technique, which removes excess moisture and ensures an ultra-crisp texture. This dish is perfect for game nights, parties, family dinners, or even a delicious homemade takeout alternative.

Whether you’re a fan of Korean cuisine or just looking for a new way to enjoy fried chicken, this Sweet & Spicy Korean Fried Chicken recipe is a must-try. Let’s dive into the details and get cooking!

Why You’ll Love This Recipe

• Extra-Crispy Chicken: Double-frying creates an unbelievably crunchy texture that holds up under the sauce.
• Perfectly Balanced Flavor: The sauce combines sweetness, heat, and savory umami flavors.
• Restaurant-Quality at Home: Make authentic Yangnyeom Chicken in your own kitchen!
• Great for Any Occasion: Perfect for game nights, parties, and family dinners.
• Easy to Customize: Adjust the spice level or add extra toppings to make it your own.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings
• Serving Size: 4-5 pieces of chicken

Nutritional Information (Per Serving)

• Calories: 450
• Carbohydrates: 35g
• Protein: 28g
• Fat: 22g
• Fiber: 2g
• Sugar: 12g

Ingredients

For the Chicken:

• 2 lbs chicken wings or boneless chicken thighs (cut into bite-sized pieces)
• 1 cup cornstarch (or potato starch)
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup cold water
• Vegetable oil (for deep frying)

For the Sweet & Spicy Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey (or brown sugar)
• 2 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic (minced)
• 1 tsp grated ginger
• 1 tsp red pepper flakes (optional, for extra heat)
• 1/4 cup water
• 1 tsp cornstarch (for thickening)

For Garnish:

• 1 tbsp sesame seeds
• 2 green onions (chopped)

Step-by-Step Instructions

Step 1: Prepare the Chicken

• Pat the chicken pieces dry with a paper towel to remove excess moisture.
• In a bowl, combine cornstarch, flour, baking powder, salt, black pepper, garlic powder, and onion powder.
• Slowly add cold water, stirring until a thick batter forms.
• Toss the chicken pieces in the batter until fully coated.

Step 2: First Fry for a Crispy Coating

• Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
• Fry the chicken in batches for 5-6 minutes until light golden brown.
• Remove and let it drain on a wire rack or paper towels.

Step 3: Second Fry for Extra Crunch

• Increase the oil temperature to 375°F (190°C).
• Fry the chicken a second time for 2-3 minutes until deep golden brown and extra crispy.
• Remove and let it rest while preparing the sauce.

Step 4: Make the Sweet & Spicy Sauce

• In a pan, heat sesame oil over medium heat.
• Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
• Stir in gochujang, honey, soy sauce, ketchup, rice vinegar, red pepper flakes, and water.
• Simmer for 2 minutes, then add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.

Step 5: Coat the Chicken

• Add the crispy fried chicken to the sauce and toss until fully coated.
• Transfer to a serving plate and garnish with sesame seeds and green onions.

Step 6: Serve & Enjoy!

• Serve hot with steamed rice, pickled radish, or a cold beer.

Ingredient Background

• Gochujang: A fermented Korean chili paste with deep umami and slight sweetness.
• Cornstarch & Baking Powder: Key to achieving a light and crispy fried coating.
• Rice Vinegar: Adds a slight tang to balance the sweetness.
• Honey: Provides natural sweetness and helps create a sticky glaze.

Technique Tips

• Double-fry the chicken for the best crunch.
• Use a wire rack instead of paper towels to prevent sogginess.
• Adjust spice levels by increasing or decreasing gochujang and red pepper flakes.

Alternative Presentation Ideas

• Boneless Korean Chicken Bites: Use boneless chicken thighs for easy snacking.
• Korean Fried Chicken Wings: Keep the wings whole for a classic game day dish.
• Lettuce Wraps: Serve inside lettuce cups with rice and kimchi.

Additional Tips for Success

• For extra crunch, use potato starch instead of cornstarch.
• Let the batter rest for 10 minutes before frying for better adhesion.
• Use a thermometer to maintain oil temperature for perfect frying.

Recipe Variations

• Extra Spicy: Add extra gochujang or chili flakes.
• Garlic Soy Chicken: Replace the sauce with soy sauce, garlic, and honey.
• Sweet BBQ Version: Swap gochujang for Korean BBQ sauce.

Freezing and Storage

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Reheat in an oven at 375°F for 10 minutes to maintain crispiness.
• Freeze: Freeze fried chicken without sauce for up to 3 months.

Healthier Twist Ideas

• Air-Fried Korean Chicken: Use an air fryer at 400°F for 15-18 minutes.
• Baked Korean Chicken: Bake at 425°F for 25-30 minutes.
• Gluten-Free Version: Use gluten-free soy sauce and cornstarch instead of flour.

Serving Suggestions for Events

• Game Nights: Pair with fries, coleslaw, and cold drinks.
• Korean Feast: Serve with kimchi, rice, and japchae (Korean glass noodles).
• Casual Gatherings: Offer as finger food with toothpicks and dipping sauces.

Special Equipment

• Deep Fryer or Heavy Pot – For frying chicken evenly.
• Wire Rack – Helps keep chicken crispy.
• Thermometer – Ensures perfect frying temperature.

Frequently Asked Questions

1. Can I make this dish less spicy?

Absolutely! If you prefer a milder version, simply reduce the amount of gochujang (Korean red chili paste). To maintain the balance of flavors, replace it with additional honey, ketchup, or even a bit of soy sauce for depth. You can also add a touch of brown sugar to mellow out the heat without compromising the dish’s signature sweet and savory taste. Another tip is to use mild gochujang, which has a lower spice level compared to the traditional versions.

2. Can I use an air fryer instead of deep frying?

Yes! An air fryer is a great way to make this dish a bit healthier while still achieving a crispy texture. To do this, coat the chicken pieces evenly in the batter and place them in a single layer in your air fryer basket. Lightly spray with oil to encourage crispiness. Cook at 400°F (200°C) for 15-18 minutes, flipping halfway through. Keep in mind that the chicken won’t be as ultra-crispy as the double-fried method, but it will still be delicious. If you want an extra crunch, you can extend the cooking time by a couple of minutes or increase the temperature slightly for the last few minutes.

3. How do I keep the chicken crispy for longer?

The key to keeping Korean fried chicken crispy is double frying. The first fry cooks the chicken through, while the second fry at a higher temperature crisps up the coating, making it extra crunchy. Once fried, place the chicken on a wire rack instead of paper towels to prevent it from getting soggy. Also, avoid coating the chicken in sauce until you’re ready to serve. Tossing it in the sauce too early will cause the crispy coating to soften due to moisture. If you’re making this dish for a gathering, keep the sauce and chicken separate until just before serving.

4. Can I use boneless chicken instead of bone-in pieces?

Yes! While traditional Korean fried chicken often uses bone-in drumsticks or wings for maximum juiciness, boneless chicken thighs are an excellent alternative. They’re easy to eat, cook faster, and still remain tender and flavorful. Boneless chicken breasts can also work, but they tend to be drier, so be sure not to overcook them. If using boneless pieces, adjust the frying time slightly, as they will cook more quickly than bone-in cuts.

5. What are the best side dishes to serve with Korean fried chicken?

There are many fantastic side dishes that pair well with this crispy, saucy chicken. Some of the best options include:

• Steamed rice – Helps balance the bold flavors and soaks up any extra sauce.
• Kimchi – A tangy, fermented side that complements the richness of the chicken.
• Pickled radish (chikin-mu) – A classic Korean side dish that refreshes the palate.
• Simple green salad – A light and fresh contrast to the crunchy chicken.
• Korean-style coleslaw – Made with sesame dressing, this adds a crisp texture to your meal.
• Tteokbokki (spicy rice cakes) – If you love bold flavors, this chewy, spicy side dish is perfect.
• French fries – For a fusion twist, try pairing with fries and dipping sauces.

6. Can I make the sauce ahead of time?

Yes! The sauce can be made in advance and stored in an airtight container in the refrigerator for up to 5 days. When ready to use, simply reheat it in a small saucepan over low heat, stirring occasionally until warmed through. If the sauce thickens too much, you can add a splash of water to loosen it up. Making the sauce ahead is a great time-saver, especially if you’re preparing this dish for guests.

7. What oil is best for frying Korean fried chicken?

A neutral, high-smoke-point oil is ideal for frying. The best options include:

• Vegetable oil – Affordable and widely available.
• Canola oil – A popular choice with a mild flavor.
• Peanut oil – Adds a subtle nuttiness and is great for deep frying.
• Corn oil – Works well for achieving a crispy coating.
  Avoid oils with low smoke points, like olive oil, as they burn easily and can alter the flavor of the chicken. For best results, maintain the frying temperature at 350°F (175°C) for the first fry and 375°F (190°C) for the second fry.

8. Can I bake Korean fried chicken instead of frying?

Yes, but it won’t be as crispy as the traditional deep-fried version. If you prefer baking, preheat your oven to 425°F (220°C) and place the battered chicken on a wire rack set over a baking sheet. Lightly spray with oil and bake for about 35-40 minutes, flipping halfway through for even cooking. For extra crispiness, you can broil the chicken for the last few minutes. If you want the baked version to be even crunchier, try coating the chicken in a mixture of cornstarch and panko breadcrumbs before baking.

Conclusion

This Sweet & Spicy Korean Fried Chicken is a must-try dish for anyone who loves bold, crispy, and flavor-packed food. With its addictive balance of heat, sweetness, and crunch, it’s the ultimate comfort food for any occasion—whether you’re making it for a casual dinner, game night, or a special gathering. The key to achieving that restaurant-quality crispiness lies in the double-frying technique, and with the right tips, you can master this dish at home. Plus, it’s easy to customize—adjust the spice level, try different cuts of chicken, or even make a baked or air-fried version. Pair it with classic Korean sides like kimchi, pickled radish, or steamed rice for a complete meal. Give this recipe a try today and enjoy the incredible flavors of homemade Korean fried chicken!