Description
Crispy, juicy, and coated in a glossy, sticky sauce, Sweet & Spicy Korean Fried Chicken (Yangnyeom Chicken) delivers the ultimate flavor punch! This dish combines crunchy double-fried chicken with a bold sauce made from gochujang, honey, and garlic, creating an irresistible balance of heat and sweetness. Perfect for a game day snack, party appetizer, or indulgent dinner! Keywords: Korean fried chicken, sweet and spicy chicken, yangnyeom chicken, Korean food recipes, double fried chicken
Ingredients
Units
Scale
- For the Chicken:
- 1 1/2 pounds chicken wings or boneless chicken pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 cup cold water
- Oil, for deep frying
- For the Sauce:
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp ketchup
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tbsp water (to adjust sauce consistency if needed)
- Garnish:
- Toasted sesame seeds
- Sliced green onions
Instructions
- In a large bowl, combine flour, cornstarch, salt, pepper, and garlic powder. Add cold water and mix into a slightly lumpy batter.
- Coat chicken pieces in the batter.
- Heat oil to 350°F (175°C) and fry chicken in batches for about 6–8 minutes, or until lightly golden.
- Remove and drain on a wire rack. Let rest for 5 minutes.
- Re-fry the chicken at 375°F (190°C) for an additional 2–3 minutes until ultra-crispy.
- Meanwhile, make the sauce: in a small saucepan, combine gochujang, ketchup, honey, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil. Simmer over low heat until thickened, about 3–4 minutes.
- Toss the hot fried chicken in the sauce until well coated.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
- Double frying ensures maximum crispiness!
- Adjust the heat by adding more or less gochujang.
- Best enjoyed fresh but can be reheated in the oven to maintain crispiness.
Nutrition
- Calories: 480
- Sugar: 14g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg
