Spicy Korean Fried Chicken (Yangyeom Chicken)
Equipment
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Small pot
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Wok for frying
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Mixing bowls
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Wire rack
Ingredients
Chicken & Marinade
- 2 boneless chicken thighs, cut into ½-inch chunks
- Salt, to taste
- ½ tsp white pepper
- ½ tsp garlic powder
- 1 tsp sesame oil
Wet Batter
- ½ cup potato starch
- ¼ cup cornstarch
- Pinch of salt
- ⅓ cup water, adjust as needed
Sauce
- 2 tbsp gochujang
- 1 tbsp ketchup
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp rice wine vinegar
Optional Garnish
- sesame seeds
- scallions
Instructions
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1. Season the chicken with salt, white pepper, garlic powder, and sesame oil. Stir to combine and let it marinate for 30 minutes.
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2. In a separate bowl, whisk together potato starch, cornstarch, and a pinch of salt. Add water gradually until the batter reaches a slightly thinner-than-pancake consistency.
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3. Add the marinated chicken to the batter, mix so each piece is coated, and let it rest for 15 minutes.
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4. Heat oil to 350°F (175°C). Fry the chicken for 6–7 minutes until cooked through; it may still look pale. Remove and drain briefly on a rack.
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5. Raise the oil temperature to 420°F (215°C) and fry the chicken again for about 3 minutes until deep golden and extra crispy. Drain on a wire rack.
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6. For the sauce, combine gochujang, ketchup, honey, minced garlic, and rice wine vinegar in a small pan. Simmer over low heat, stirring, until the sauce thickens slightly and becomes glossy.
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7. Toss the hot, crispy chicken in the sauce until evenly coated. Serve immediately, garnished with sesame seeds and sliced scallions if desired.
Video
Notes
Nutrition
Nutrition information is an approximation.
Extra Crispy, Extra Spicy
This spicy Korean fried chicken delivers everything you want in comfort food: a shatteringly crisp coating, a thick glossy gochujang glaze, and bold garlicky heat balanced by honey. The double-fry method creates a crust that stays crisp under the sauce, so every bite is crunchy and satisfying.
Why You’ll Want to Make Spicy Korean Fried Chicken Again and Again
The combination of texture and sauce keeps this dish coming back into rotation. Serve it over rice, add pickled radish for contrast, or include it in a shared spread. You can switch to wings, drumsticks, or breasts, or use an air fryer for a lighter version — the flavors remain a winner.
Ingredients for Spicy Korean Fried Chicken
This recipe uses pantry-friendly ingredients to build big flavor: a simple marinade to keep the meat juicy, a starch-based batter for extra crispness, and a sticky-sweet-spicy sauce to finish.
Chicken & Marinade
- 2 boneless chicken thighs, cut into 1/2-inch chunks
- Salt, to taste
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
Batter
- 1/2 cup potato starch
- 1/4 cup cornstarch
- Pinch of salt
- 1/3 cup water (adjust as needed)
Sauce
- 2 tablespoons gochujang
- 1 tablespoon ketchup
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon rice wine vinegar
Optional Garnish
- Sesame seeds
- Scallions
How to Make Spicy Korean Fried Chicken
Step-by-Step Instructions
Start by seasoning the chicken and letting it marinate for 30 minutes so the flavors penetrate the meat.
Whisk the dry batter ingredients, then add water until the batter is just pourable but still thick. Coat the chicken in the batter and rest for 15 minutes to help the coating adhere.
Fry at 350°F (175°C) for 6–7 minutes until cooked through but still pale. Drain briefly on a rack.
Increase the oil to 420°F (215°C) and fry again for about 3 minutes until golden and extra crispy. Meanwhile, simmer gochujang, ketchup, honey, garlic, and rice wine vinegar until the sauce thickens and becomes glossy.
Toss the fried chicken in the warm sauce until evenly coated, plate, and garnish with sesame seeds and scallions. Serve immediately for the best texture.
Tips and Variations
Can I Use Chicken Wings or Drumsticks?
Yes. Use the same batter and sauce but increase frying time for larger pieces until they reach a safe internal temperature.
Can I Make It Less Spicy?
Reduce gochujang to 1 tablespoon or add more honey to dial down the heat without losing flavor.
Frequently Asked Questions
Can I air fry this instead of deep frying?
Yes — air fry at 400°F (200°C) for 15–18 minutes, flipping halfway and lightly spraying with oil for better crispness.
How do I keep it crispy?
Serve immediately after saucing, or keep the sauce separate and toss just before serving to preserve crunch.
What can I serve it with?
It pairs well with steamed rice, pickled radish, or as part of a Korean-style meal with sides.
You Might Also Like
- Try the original Korean Fried Chicken for a less saucy option.
- Serve with sesame noodles for a complete meal.
- For a different batter style, try mochiko chicken.