Name: Spicy Korean Fried Chicken (Yangnyeom Chicken)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1000 g chicken wings or drumettes; 5 g fine sea salt; 2 g black pepper; 5 g ginger; 15 ml rice wine; 120 g potato starch; 4 g baking powder; 1000 ml neutral oil; 45 g gochujang; 45 g ketchup; 30 ml soy sauce; 40 g honey; 25 g brown sugar; 15 g garlic; 10 ml sesame oil; 5 g sesame seeds; 15 g scallions

Equipment

Dutch Oven or Heavy Pot (for frying)

or Deep fryer or Wok

Candy/Deep-Fry Thermometer

or Instant-read thermometer (careful monitoring needed)

Wire Rack

or Paper towel-lined baking sheet

Large Mixing Bowl

Large Skillet or Wok (for sauce)

or Large saucepan

Ingredients

4 servings

Chicken & Marinade

1000 g chicken wings or drumettes, patted dry
5 g fine sea salt
2 g black pepper, ground
5 g ginger, minced or grated
15 ml rice wine

Crispy Coating

120 g potato starch
4 g baking powder
1000 ml neutral oil

Yangnyeom Sauce

45 g gochujang, paste
45 g ketchup
30 ml soy sauce
40 g honey
25 g brown sugar
15 g garlic, minced
10 ml sesame oil, toasted

Garnish

5 g sesame seeds, toasted
15 g scallions, thinly sliced

Nutrition (per serving)

250

Calories

Protein

51g

Carbs

Fat

Fiber

18g

Sugar

1452mg

Sodium

Method

Place the chicken in a large bowl. Add salt, black pepper, minced ginger, and rice wine. Toss well to coat. Let sit at room temperature for 30 minutes.

30m

Heat oil in a heavy pot or Dutch oven to 160°C (320°F). While oil heats, combine potato starch and baking powder in a wide bowl. Dredge each piece of chicken in the starch mixture, pressing firmly to adhere, then shake off excess powder.

Look for: Chicken should have a thin, dry, white coating

First Fry (Cooking Through): Carefully lower chicken into oil in batches (do not overcrowd). Fry for 10-12 minutes until pale golden and cooked through. Remove and place on a wire rack.

12mLook for: Pale golden crust, not yet deep brownFeel: Crust feels set but not hard

Rest the chicken on the wire rack for at least 5-10 minutes. While chicken rests, increase oil heat to 190°C (375°F).

10m

Prepare the sauce: In a separate large skillet or wok over medium heat, combine gochujang, ketchup, soy sauce, honey, brown sugar, and minced garlic. Stir constantly until the mixture bubbles and thickens slightly (about 3-4 minutes). Stir in sesame oil and turn off heat.

4mLook for: Glossy, slightly thickened, bubbling across the surfaceFeel: Coats the spoon

Second Fry (Crisping): Return the rested chicken to the hot oil (190°C). Fry for 2-3 minutes until the crust is deep golden brown and shatteringly crisp.

3mLook for: Deep golden brown colorFeel: Very hard and crispy when tapped with tongs

Drain chicken briefly on the rack (30 seconds), then immediately toss into the warm sauce skillet. Mix quickly to coat every piece evenly. Garnish with sesame seeds and scallions.

1mLook for: Evenly glazed red-orange color

Chef's Notes

The secret to the 'glass-like' crunch is the potato starch and the double-fry method. Potato starch has longer amylose molecules than cornstarch, creating a harder structure.
If you cannot find Gochujang, there is no perfect substitute, but a mix of Sriracha and Miso paste can approximate the spicy-umami profile.
Serve with pickled radish cubes (Chicken-Mu) to cut through the richness of the fried food.