Go Back
+ servings

Korean Fried Chicken (Yangnyeom Chikin)

The secret to making crackly skinned Korean Fried Chicken (양념치킨) with a sweet and spicy glaze at home.
Course Appetizer, Entree
Cuisine Best, Korean
Level Intermediate
Main Ingredient Poultry
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 serving
Calories 364 kcal


  • 900 grams chicken wings (wingtips and drumlets)
  • 1/2 teaspoon salt
  • 3 tablespoons dark brown sugar
  • 1 tablespoon gochujang (Korean sweet chili paste)
  • 1 tablespoon soy sauce
  • 1/3 cup soju (Korean liquor)
  • 3 large cloves garlic (grated)
  • 2 teaspoons fresh ginger (grated)
  • 1 teaspoon toasted sesame oil
  • gochugaru (ground Korean chili pepper to taste)
  • 1 tablespoon potato starch
  • vegetable oil (for frying)
  • 1 teaspoon toasted sesame seeds (for garnish)


  1. Sprinkle the salt over the chicken wings, cover with plastic wrap and leave them in the fridge for 24 hours. This not only seasons the chicken, it draws out extra moisture from the surface of the chicken making it easier to crisp.
  2. To make the sauce, combine brown sugar, soy sauce, gochujang, soju, garlic, ginger and sesame oil in a pan and boil until it starts to get syrupy. Taste the sauce and add gochugaru until it's the spiciness you want it. Strain the sauce through a fine mesh sieve to remove the solids. This is important as the solids will tend to clump on the surface of the chicken causing the skin to lose its crispness.
  3. Add about 2" of vegetable oil to a heavy bottomed pot and heat to 320 degrees F (160C).
  4. Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. It's important that you get the chicken very dry as it will spatter in the hot oil making a mess, and the skin won't crisp up as nicely.
  5. Sprinkle on the potato starch, and toss the chicken to evenly coat each piece with a thin layer of starch.
  6. Fry the chicken wings for 10 minutes in batches. You can actually cram quite a few wings in, as long as they are fully submerged. Transfer to a plate and continue frying the rest of the wings.
  7. Increase the heat of the oil to 375 degrees F (190C). Fry the chicken again until the wings are golden brown (about 2-3 minutes).
  8. Transfer the wings directly to the bowl of glaze and quickly toss to coat lightly with the glaze. Transfer immediately to a serving platter. If they sit in the sauce too long they will soak up too much liquid and loose their crispness.
Nutrition Facts
Korean Fried Chicken (Yangnyeom Chikin)
Amount Per Serving
Calories 364 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g25%
Cholesterol 93mg31%
Sodium 636mg27%
Potassium 262mg7%
Carbohydrates 14g5%
Sugar 9g10%
Protein 23g46%
Vitamin A 180IU4%
Vitamin C 1.7mg2%
Calcium 27mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.