Yangnyeom Chicken (Sweet Spicy Fried Chicken)
Korea's iconic saucy fried chicken — crispy battered pieces drenched in a sweet, spicy, garlicky gochujang glaze. The chicken that launched a thousand chimaek nights.
Why This Recipe Works
- Sparkling water batter creates microscopic air pockets that expand during frying, producing an incredibly light and crispy shell.
- Double-fry technique drives out all moisture from the coating, creating a crust that stays crunchy even under heavy sauce.
- Gochujang + ketchup combo creates the authentic yangnyeom flavor — fermented chili depth meets tomato sweetness.
- Tossing hot chicken in hot sauce lets the glaze set on contact without penetrating the crispy coating.
The Korean Fried Chicken Revolution
Korean fried chicken became a national obsession after the 2002 World Cup, when chicken shops exploded across Seoul to serve fans watching games on big screens. The double-fry technique, which produces a thinner and crunchier crust than Western-style fried chicken, became Korea's signature contribution to the global fried chicken canon.
Yangnyeom-tongdak is the saucy sibling of dakgangjeong — bigger pieces, wetter sauce, messier eating. It's designed to be shared with friends over beer (chimaek) and always comes with cubed pickled radish to reset your palate between bites.
Yangnyeom Chicken (Sweet Spicy Fried Chicken)
🛒 Ingredients
- ✦2 lbs chicken drumsticks and wings
- ✦1 cup all-purpose flour
- ✦1/2 cup cornstarch
- ✦1 teaspoon salt
- ✦1/2 teaspoon black pepper
- ✦1 cup ice-cold sparkling water (or regular water)
- ✦Vegetable oil for deep frying
- ✦3 tablespoons gochujang (Korean red pepper paste)
- ✦2 tablespoons gochugaru (Korean red pepper flakes)
- ✦3 tablespoons ketchup
- ✦3 tablespoons sugar
- ✦2 tablespoons rice syrup or corn syrup
- ✦2 tablespoons soy sauce
- ✦4 cloves garlic, minced
- ✦1 tablespoon sesame oil
- ✦Sesame seeds for garnish
👨🍳 Instructions
01Step 1
Pat chicken pieces very dry. Combine flour, cornstarch, salt, and pepper in a bowl. Add ice-cold sparkling water and mix into a light, lumpy batter.
02Step 2
Heat oil to 340°F (170°C) in a deep pot. Dip each piece in batter, letting excess drip off. Fry in batches for 12-15 minutes until cooked through and golden.
03Step 3
Remove chicken and drain on a wire rack. Increase oil to 375°F (190°C).
04Step 4
Fry chicken a second time for 3-5 minutes until deeply golden and ultra-crispy.
05Step 5
While the chicken fries, make the sauce: combine gochujang, gochugaru, ketchup, sugar, rice syrup, soy sauce, garlic, and sesame oil in a large pan over medium heat. Stir until it bubbles and thickens slightly, about 2 minutes.
06Step 6
Add the hot chicken to the sauce and toss vigorously to coat every piece. The sauce should be thick enough to cling but wet enough to drip.
07Step 7
Transfer to a plate, sprinkle with sesame seeds, and serve immediately with pickled radish (chicken mu).
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Chicken drumsticks/wings...
Use Boneless thighs
Cut into large chunks. Faster cooking time (10 min first fry, 2 min second)
Instead of Gochujang...
Use Sriracha + miso paste (2:1)
Different flavor profile but a decent approximation
Instead of Sparkling water...
Use Regular ice water or vodka
Vodka evaporates faster than water, also creating a crispier batter
🧊 Storage & Reheating
In the Fridge
Store for 1-2 days. The coating softens considerably.
In the Freezer
Not recommended — the saucy coating does not freeze well.
Reheating Rules
Reheat in a 400°F oven for 10-12 minutes. Avoid the microwave — it turns the crust rubbery.
❓ Frequently Asked Questions
What is chimaek?
Chimaek (치맥) is the Korean portmanteau of chicken (치킨) and maekju (맥주, beer). It's a beloved cultural ritual — friends gather at chicken shops to eat yangnyeom chicken and drink beer, often while watching baseball or K-dramas.
How is yangnyeom chicken different from American buffalo wings?
The coating technique is completely different. American wings are usually single-fried with a flour coating, then tossed in butter-based hot sauce. Korean yangnyeom chicken is double-fried with a starch batter, creating a much crunchier crust, and the sauce is sweet-spicy rather than vinegary.
The Science of
Yangnyeom Chicken (Sweet Spicy Fried Chicken)
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