Korean Fried Chicken Recipe – Crispy, Double-Fried with Sweet and Spicy Glaze

Korean Fried Chicken, or “Yangnyeom Chicken,” is the ultimate treat for crispy chicken lovers. This mouthwatering dish features tender chicken pieces fried twice for an extra-crispy texture, then coated in a sticky, sweet, and spicy glaze that’s both addictive and unforgettable. With its perfect balance of crunch, sweetness, and heat, this Korean classic will leave you craving more!

Key Information

• Preparation Time: 20 minutes (plus 30 minutes for marinating)
• Cooking Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Number of Servings: 4
• Serving Size: Approximately 2-3 pieces of chicken

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 25g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 1g

Ingredients List

For the Chicken Marinade:

• 500g (1 lb) chicken wings or drumettes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon rice wine (optional, for tenderizing)
• 1 teaspoon grated ginger

For the Batter and Coating:

• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup cold water
• Oil for deep frying (vegetable or canola)

For the Sweet and Spicy Glaze:

• 2 tablespoons gochujang (Korean red chili paste)
• 1/4 cup ketchup
• 1/4 cup honey or brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1 teaspoon sesame oil
• 1 tablespoon water (if needed to thin the sauce)

For Garnish:

• Toasted sesame seeds
• Thinly sliced green onions

Detailed Method of Preparation

1. Marinate the Chicken:
   In a large bowl, season the chicken wings or drumettes with salt, black pepper, rice wine, and grated ginger. Mix well to coat and let it marinate for about 30 minutes. This step helps infuse flavor into the chicken and tenderizes it.
2. Prepare the Batter:
   In a mixing bowl, whisk together the cornstarch, all-purpose flour, and cold water until smooth. The batter should be slightly thick and cling to the chicken pieces. Add a bit more water if needed.
3. Heat the Oil for Frying:
   Pour enough oil into a deep skillet or pot to cover the chicken pieces, and heat it to 350°F (175°C). Use a thermometer to monitor the temperature, as consistent heat is essential for perfect frying.
4. First Fry (Initial Fry):
   Dip each piece of marinated chicken into the batter, allowing any excess to drip off, then carefully place it in the hot oil. Fry in batches to avoid overcrowding the pan. Fry the chicken pieces for about 6-8 minutes, or until they are lightly golden. Remove and drain on a wire rack or paper towels.
5. Double-Fry for Extra Crispiness:
   Increase the oil temperature to 375°F (190°C). Return the fried chicken pieces to the oil for a second fry. Fry for another 2-3 minutes, or until they are deep golden brown and extra crispy. Double-frying is key to achieving that iconic crunch. Remove and drain on a wire rack.
6. Prepare the Sweet and Spicy Glaze:
   In a saucepan over medium heat, combine gochujang, ketchup, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir and cook for 3-5 minutes, or until the sauce is smooth and slightly thickened. If it seems too thick, add a tablespoon of water to reach your desired consistency.
7. Coat the Chicken in the Glaze:
   In a large mixing bowl, add the fried chicken pieces and pour the warm glaze over them. Toss gently to coat each piece evenly with the sauce.
8. Garnish and Serve:
   Transfer the glazed chicken to a serving platter and sprinkle with toasted sesame seeds and sliced green onions for extra flavor and a pop of color. Serve immediately to enjoy the full crunch and flavor!

Tips for Culinary Success

• Double-Fry for Maximum Crunch: The secret to ultra-crispy Korean fried chicken is the double-frying technique. The first fry cooks the chicken, while the second fry crisps up the exterior for that perfect crunch.
• Use Cold Water in the Batter: Cold water helps create a light and crispy coating. For an even crispier result, consider using sparkling water instead.
• Adjust the Sauce to Taste: If you prefer a milder flavor, reduce the amount of gochujang. For more sweetness, add an extra tablespoon of honey or brown sugar.
• Serve Immediately for Best Texture: Korean fried chicken is best enjoyed fresh. The longer it sits, the softer the coating becomes, so serve right after glazing for the crispiest experience.

Frequently Asked Questions (FAQs)

1. Can I make Korean fried chicken without gochujang?
Gochujang is essential for an authentic flavor, but if you can’t find it, you can substitute it with sriracha or another hot sauce. Note that the taste will be slightly different, but it’ll still be delicious!

2. Can I bake Korean fried chicken instead of frying?
Yes, you can bake it, though it won’t be as crispy. Bake at 425°F (220°C) for 25-30 minutes, flipping halfway. For extra crispiness, spray the chicken with a bit of oil before baking.

3. How do I store and reheat leftovers?
Store any leftover Korean fried chicken in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to help maintain some of the crispiness.

4. What sides go well with Korean fried chicken?
Korean fried chicken pairs perfectly with pickled radishes, coleslaw, steamed rice, or even a simple green salad. The acidity of pickles balances out the sweetness and spiciness of the glaze.

If you’re craving something crunchy, sweet, and spicy, this Korean Fried Chicken recipe is the answer. With its irresistibly crispy exterior and flavorful glaze, it’s easy to see why this dish is a global favorite. Serve it up for game day, a family gathering, or just a special treat, and watch as everyone reaches for seconds (and thirds!). Once you’ve mastered this recipe, you’ll have a go-to crowd-pleaser that’s always a hit.