Spicy Korean Fried Chicken (Yangyeom Chicken)
Equipment
- Small pot
- Wok for frying
- Wire Rack
Ingredients
Chicken & Marinade
- 2 boneless chicken thighs, cut into ½-inch chunks, see note 1
- 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
- 1 tbsp rice wine vinegar
Optional Garnish
- sesame seeds
- scallions
Instructions
- In a bowl, season chicken with salt, white pepper, garlic powder, and sesame oil. Let marinate for 30 minutes.
- In a separate bowl, combine potato starch, cornstarch, and salt. Mix in water until the consistency is slightly thinner than pancake batter.
- Add marinated chicken to the batter and let it rest for 15 minutes.
- Heat oil to 350°F (175°C). Fry chicken for 6–7 minutes, even if it looks a little pale.
- Increase oil temperature to 420°F (215°C) and fry again for 3 minutes until golden brown. Drain on a wire rack.
- For the sauce, combine gochujang, ketchup, honey, garlic, and vinegar in a pan. Simmer until slightly thickened.
- Toss crispy chicken in the sauce until evenly coated.
- Serve in a bowl and garnish with sesame seeds and scallions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Extra Crispy, Extra Spicy
This Spicy Korean Fried Chicken is everything you want in comfort food: crunchy, saucy, and packed with flavor. The secret is in the double-fry technique, which gives you a shatteringly crisp coating that holds up beautifully to the thick gochujang glaze. It’s the kind of dish that feels indulgent but totally worth the effort.
Why You’ll Want to Make Spicy Korean Fried Chicken Again and Again
The texture is unbeatable, the sauce is spicy and garlicky with just the right amount of sweetness, and it’s super satisfying served over rice or as part of a spread. You can also switch it up by using wings or drumsticks, or making a lighter version in the air fryer. However you do it, the bold flavor combo keeps you coming back.
Ingredients for Spicy Korean Fried Chicken
This recipe uses simple pantry ingredients to create big flavor. The marinade keeps the chicken juicy, the starch-based batter fries up ultra crisp, and the sauce brings sweet, spicy, and savory elements together. It’s Korean fried chicken made easy.
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 and marinating the chicken with salt, white pepper, garlic powder, and sesame oil for 30 minutes.
Mix the dry batter ingredients in a separate bowl. Add water until the batter is just pourable but still thick.
Add chicken to the batter and let sit for 15 minutes to help the coating stick.
Fry the chicken at 350°F (175°C) for 6–7 minutes until cooked through but pale. Drain briefly.
Increase the oil temperature to 420°F (215°C) and fry again for 3 minutes until deeply golden.
Make the sauce by simmering gochujang, ketchup, honey, garlic, and vinegar until thick.
Toss chicken in the sauce until evenly glazed. Plate and garnish.
Tips and Variations
Can I Use Chicken Wings or Drumsticks?
Absolutely. Just adjust the fry time, larger cuts may need a few extra minutes to cook through.
Can I Make It Less Spicy?
Use 1 tablespoon of gochujang instead of 2, or stir in a little extra honey to balance the heat.
Frequently Asked Questions
Can I air fry this instead of deep frying?
Yes. Air fry at 400°F (200°C) for 15 to 18 minutes, flipping halfway. Spray with oil for maximum crispiness.
How do I keep it crispy?
Serve immediately after tossing in sauce, or keep sauce and chicken separate until serving.
What can I serve it with?
It’s great with rice, pickled radish, or as part of a Korean dinner spread.
You Might Also Like
- Want sticky and crispy? Try my original Korean Fried Chicken.
- Looking for a side dish for this chicken? Go for my Sesame Noodles.
- Love fried chicken? Don’t miss my Mochiko Chicken!
