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Korean Fried Chicken with Spicy Yangnyeom Sauce Recipe

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This Korean Fried Chicken – Yangnyeom Chicken recipe features crispy double-fried chicken wings coated in a flavorful, sticky, and slightly spicy yangnyeom sauce. The double dredging and frying process ensures extra crunchiness, while the tangy and savory sauce made from a light slurry glaze perfectly coats each piece. Garnished with sesame seeds, this dish is a delightful combination of textures and bold flavors that’s perfect for sharing as a snack or appetizer.

Ingredients

Chicken and Seasoning

  • 2 lbs chicken wings & drumettes (about 16 pieces)
  • 1.5 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1 tbsp cayenne pepper (optional, for a spicy kick)
  • Peanut oil for frying (or canola oil)

Batter and Coating

  • 1 cup potato starch, divided
  • 1/2 cup all-purpose flour, divided
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 cup cold club soda (or cold water)
  • 1 tsp chicken bouillon powder

Sauce

  • 1/4 cup potato starch
  • 1/4 cup all-purpose flour
  • 1 tsp chicken bouillon powder
  • 1/2 cup water
  • 1 tsp sesame seeds for garnish

Instructions

  1. Season the Chicken: Pat the chicken wings and drumettes dry with paper towels to remove excess moisture. Season them evenly with salt, garlic powder, pepper, and cayenne pepper if using for heat. Let the seasoned chicken sit for 15-20 minutes to allow the flavors to meld.
  2. Prepare the Batter and Coat the Chicken: In one dish, combine 1/2 cup potato starch and 1/4 cup all-purpose flour. In another bowl, whisk together the egg, baking powder, and 1/2 cup cold club soda until smooth to create a light batter. Dip each piece of chicken into the wet batter first, then dredge into the dry starch and flour mixture. Repeat this battering and dredging process to double coat the chicken. Let the coated chicken rest for 10 minutes, then repeat the batter and dredge steps once more for an extra crispy crust. Let the chicken rest again for 10-15 minutes before frying.
  3. First Fry: Heat peanut oil in a deep fryer or heavy pot to 325°F (160°C). Fry the chicken pieces in batches, making sure not to overcrowd, for 6-8 minutes until they turn lightly golden and just cooked through. Remove the chicken and drain on a wire rack for 5-10 minutes to release excess oil.
  4. Second Fry: Increase the oil temperature to 350-375°F (175-190°C). Fry the chicken again for 2-4 minutes until the exterior becomes deeply golden brown and irresistibly crispy. Drain the chicken on a clean wire rack to maintain the crunch.
  5. Make the Yangnyeom Sauce: In a small bowl, whisk together 1/4 cup potato starch, 1/4 cup flour, and 1 tsp chicken bouillon powder with 1/2 cup water to form a smooth slurry. Pour this slurry into a saucepan over medium heat. Stir continuously until the mixture thickens into a glossy, smooth sauce. Remove from heat immediately to prevent burning.
  6. Toss Chicken in Sauce and Serve: Place the fried chicken into a large bowl and toss thoroughly with the prepared yangnyeom sauce until each piece is evenly coated. Sprinkle toasted sesame seeds on top for garnish and serve the chicken immediately to enjoy its crispy, sticky texture.

Notes

  • Use peanut or canola oil for frying, as they have high smoke points suitable for deep frying.
  • Double coating and double frying are key steps for the signature extra crispy Korean fried chicken texture.
  • Adjust the cayenne pepper in seasoning to control the spiciness of the chicken.
  • Letting the coated chicken rest before frying helps the batter adhere better and makes the crust crunchier.
  • The sauce thickens quickly; be sure to stir constantly and remove from heat as soon as it becomes glossy.
  • Serve immediately to enjoy maximum crispiness, as the sauce can soften the crust if left too long.

Find it online: https://mealoria.com/korean-fried-chicken-with-spicy-yangnyeom-sauce-recipe/