Yangnyeom Chicken Like a Pro

Yangnyeom chicken changed the way I thought about fried food.

I still remember the first time I tried it—late-night takeout in a bustling Seoul alley with my cousins, passing around sticky wings, clinking soju glasses, and laughing until our stomachs hurt. That red, glossy, sweet-spicy glaze? Life-changing. And since then, recreating the perfect Korean fried chicken at home has been one of my biggest culinary goals.

After years of experimenting in my kitchen here in Austin, I finally landed on a version that’s everything you want: shatteringly crisp skin, tender juicy meat, and a sauce that hits the sweet-heat-umami trifecta. This yangnyeom chicken recipe is as close as it gets to what you’d find on the streets of Seoul—or at your favorite Korean spot in the U.S.

Whether you’re feeding a crowd, planning your next backyard BBQ, or just craving something unforgettable on a Tuesday night, this guide will show you exactly how to do it right—from the batter to the sauce to that double-fry crunch.

What is Yangnyeom Chicken?

Understanding the Origins of Yangnyeom Chicken

Yangnyeom Chicken (양념치킨) is more than just fried chicken with sauce—it’s a cultural icon in Korea. The word “yangnyeom” translates to “seasoned,” referring specifically to the rich, sticky, and often spicy red glaze that coats each crispy piece. Unlike its Western fried chicken cousin, Korean fried chicken is known for its ultra-thin, crackly crust and vibrant flavor profile.

This dish rose to popularity in Korea in the late 20th century, evolving from plain fried chicken to include various flavor twists like soy-garlic, honey butter, and of course, the star of this article—yangnyeom. As Korean pop culture exploded globally, so did the love for K-Food, especially in cities like Los Angeles, New York, and Dallas.

Yangnyeom chicken often brings people together in chimaek culture—short for chicken (chi) + beer (maekju)—which is a Korean ritual of enjoying crispy fried chicken with cold beer, especially on weekends and social nights. It’s more than a meal; it’s a vibe.

Why It Became a K-Food Phenomenon in the U.S.

In the U.S., Yangnyeom Chicken has earned cult status thanks to K-drama, food influencers, and iconic chains like Bonchon and Pelicana. What sets it apart from regular buffalo wings or sweet chili chicken? It’s the double frying method and perfectly balanced sweet-spicy sauce that hits all the right flavor notes.

Yangnyeom sauce isn’t just spicy. It’s also:

• Sweet (thanks to rice syrup or sugar)
• Tangy (from vinegar or ketchup)
• Savory (soy sauce and gochujang)
• Aromatic (loaded with garlic)

American food lovers embraced the bold flavors and crispy textures, leading Korean chicken shops to spread quickly across the U.S. Variations like soy garlic and Honey Butter made it even more appealing to a wider audience—not just spice lovers.

Yangnyeom Chicken

Course: Appetizer, Main Course

Cuisine: Korean

Keyword: Chicken wings, club soda, rice syrup, sesame seeds, soy sauce

Cook Time: 45 minutes minutes

Servings: 16

Calories: 165kcal

Author: Brooklyn

This KFC is tender, flavorful, with a thin & CRISPY batter, and covered in a sweet & spicy yangnyeom sauce that is finger-lickin' good!

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Ingredients

• 2 lbs chicken wings & drumettes , about 16 pieces
• peanut oil for frying, or canola oil
• 1 tsp sesame seeds

Seasoning for chicken

• 1.5 tsp salt
• 1 tsp garlic powder
• 1/2 tsp pepper
• 1 tbsp cayenne pepper, optional (spicy)

Wet batter

• 1/2 cup potato starch
• 1/4 cup all purpose flour
• 1 egg
• 1 tsp baking powder
• 1/2 cup cold club soda, or cold water

Dry batter

• 1/2 cup potato starch
• 1/4 cup all purpose flour
• 1 tsp chicken bouillon
• 1 tsp salt
• 1 tbsp cayenne pepper, optional

Yangnyeom Sauce

• 1/4 cup ketchup
• 1/4 cup extra spicy gochujang
• 1/4 cup rice syrup
• 1/4 cup water
• 3 tbsp soy sauce
• 3 tbsp sugar
• 2 tsp plum vinegar, or rice or white vinegar
• 1 tsp gochugaru
• 1 tbsp neutral oil
• 3 garlic cloves, minced

Instructions

• Combine the chicken seasoning ingredients: salt, pepper, garlic powder, and cayenne pepper. Leave out the cayenne pepper if you don't want any spice at all.
• Pat the chicken dry, then season all over. Dry brine uncovered in the fridge over night, or brine on your counter at room temperature for an hour before you fry them.

Make the yangnyeom sauce

• Combine all the yangnyeom sauce ingredients except for the minced garlic and neutral oil.
• Over medium low heat, lightly fry the minced garlic in neutral oil (I used canola) until fragrant. Do not let it brown too much.
• Add the yangnyeom sauce
• Mix and allow the sauce to bubble a little, making sure the heat is not too high. Remove from heat after 2-3 minutes. If you're making this several hours or days ahead of time, you can keep it in the fridge and reheat it once you are ready to use it.

Make the dry & wet batter

• For the dry batter, mix together potato starch, all purpose flour, chicken bouillon, salt, and cayenne pepper. You can leave out the cayenne pepper if you don't want any spice. But it's really not that spicy (so add more if you want spice!)
• For the wet batter, mix together potato starch, all purpose flour, egg, baking powder (NOT baking soda), and cold club soda.
• Dip the chicken wings into the wet batter first, shaking off as much excess batter as you can.
• Then dip into the dry batter, packing it in tightly. Shake off as much excess dry batter as possible- tap it against the side of the bowl multiple times.
• Fry in peanut oil (or canola or vegetable oil) in batches, do not overcrowd your pot. Use a candy thermometer for this- it is extremely important to monitor the temperature for the first fry. Bring the oil to about 350 degrees, then carefully drop in the coated chicken wings and set your timer for 6-7 minutes. The temperature will drop when you add the chicken. Keep the temperature between 320-335 degrees.Note: if your wings are larger (about 12-14 wings), increase the timer for 7-8 minutes.
• After 6-7 minutes, rest on a cooling rack and repeat with the rest of your batches.
• Once all of your chicken has gone through the first fry & resting period, fry them for a second time. This time bring the temperature to about 370 degrees. The temperature will drop when you add the chicken- just don't let it drop below 350 degrees. Set your timer for 1 minute.
• Remove from oil and let it rest for a few minutes.
• Add the yangnyeom sauce and toss to coat or use a brush. Sprinkle with sesame seeds
• Serve with pickled radish, cabbage salad, and beer for the ultimate KFC experience.

Notes

• Spice Level: Medium. Adjust gochujang and cayenne to taste.
• Best Oil: Peanut oil for crispiness, or use canola.
• Serving Tip: Pair with pickled radish and beer (chimaek style).
• Make Ahead: Sauce can be prepped 1–2 days in advance.
• Reheating: Use oven or air fryer to keep it crispy.

Nutrition

Calories: 165kcal | Carbohydrates: 10g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 410mg | Fiber: 0.5g | Sugar: 5g

Yangnyeom Chicken vs. Other Korean Fried Chicken Styles

Yangnyeom vs. Dakgangjeong: What Sets Them Apart?

If you’re diving into Korean fried chicken, you’ll likely hear another name pop up alongside yangnyeom: Dakgangjeong. While both dishes look similar—glossy, red, crunchy, and sauced—they’re actually quite different in preparation, texture, and taste.

Let’s break it down:

Yangnyeom chicken relies heavily on its crispy skin and bold sauce combo, while Dakgangjeong is more like a Korean popcorn chicken—crunchy, sweet, and often less fiery. Dakgangjeong’s sauce leans heavily on corn syrup and soy-based sweetness, whereas yangnyeom brings in gochujang, plum vinegar, and garlic for more layered complexity.

So which one should you make? If you’re after that addictive balance of heat and sweet with a crisp bite, yangnyeom is the clear winner—especially if you’re cooking for spice lovers.

Plain vs. Seasoned KFC: Is Yangnyeom Always Better?

Korean fried chicken isn’t a one-flavor-fits-all affair. In fact, half & half plates are a common way to enjoy both styles: half plain fried chicken (with just the seasoned batter) and half yangnyeom for a saucy contrast.

Here’s why you might want both:

• Plain Korean Fried Chicken is ideal if you’re focusing on texture. The double-frying brings out an audibly crispy crunch that’s hard to beat. It also gives you more room to dip into different sauces—soy garlic, honey butter, mustard, and more.
• Yangnyeom Chicken offers an all-in-one flavor bomb. It’s sauced, seasoned, and ready to steal the show straight from the pan.

Pro tip: If you’re feeding a mixed crowd—some who love heat, some who don’t—go half plain, half yangnyeom. It’s a Korean tradition for a reason.

Key Ingredients in Authentic Yangnyeom Chicken

Essential Chicken Cuts and Prepping Techniques

Choosing the right cut of chicken makes all the difference in achieving that signature yangnyeom chicken texture. While you can technically use any part of the bird, the most iconic versions use:

• Chicken wings
• Drumettes
• Mid-joint wings

These cuts offer the perfect meat-to-skin ratio, allowing the batter to crisp up without being overwhelmed by fat or gristle. For this recipe, aim for 2 lbs of wings—ideally around 12 to 14 pieces. Avoid smaller wings if you want meatier bites and a juicier final product.

Here’s how to prep them for perfection:

1. Pat dry the chicken thoroughly to help the seasoning stick and reduce excess moisture in the oil.
2. Season generously with a dry rub of salt, garlic powder, pepper, and extra cayenne pepper for a kick.
3. Dry brine in the fridge overnight, or leave at room temperature for at least an hour. This step helps the meat retain moisture and absorb flavor.

Spices, Sauces, and Secret Korean Touches

What gives yangnyeom chicken its unforgettable punch is more than just the chicken—it’s the ingredients that coat, flavor, and glaze every bite. Let’s break it down:

Dry Batter:

This forms the outermost crispy layer.

• Potato starch: The key to that paper-thin crunch. More effective than cornstarch or flour alone.
• All-purpose flour: Adds structure to the batter.
• Chicken bouillon powder: Boosts umami.
• Cayenne pepper and salt: Brings subtle heat and balance.

Wet Batter:

Applied before the dry coat for better adhesion.

• Egg: Binds everything together.
• Cold club soda: Helps create airy pockets when fried.
• Baking powder: Not baking soda! It gives that crisp lift.

Yangnyeom Sauce:

This is where the magic happens—and where many recipes go wrong. The perfect sauce should be sticky but not cloying, spicy but not overpowering, and balanced with umami.

Must-have ingredients:

• Extra spicy gochujang: Fermented chili paste that adds depth and heat.
• Ketchup: Brings sweetness and a touch of tang.
• Rice syrup or corn syrup: For glossy sweetness.
• Plum vinegar: Balances the heat with a gentle tang.
• Soy sauce: Adds salt and umami.
• Sugar and water: For consistency and flavor control.
• Minced garlic: Lightly sautéed for a deeper aroma.
• Gochugaru (Korean red chili flakes): For extra color and a touch of smokiness.

These ingredients work together to create a flavor that’s rich, sweet, spicy, and just a little bit tangy. The result? A sauce that clings to every crispy crevice of the chicken without making it soggy.

How to Make Yangnyeom Chicken Step-by-Step

Getting that crispy, juicy, sauce-cloaked perfection isn’t as complicated as it sounds—you just need the right steps and temperature control. Follow this process carefully and you’ll have yangnyeom chicken that rivals anything you’ve tasted in Seoul or from your favorite K-chicken spot. And if you’re already a fan of crispy Chicken Nuggets and Fries, you’ll love the way this Korean twist takes things to the next level.

Seasoning the Chicken: Dry Brining for Flavor

Start with 2 lbs of chicken wings or drumettes—the classic base for authentic yangnyeom chicken. Begin by patting them completely dry using paper towels. Moisture is the enemy of crispiness, so don’t skip this step.

In a small bowl, combine the following seasoning mix:

• 1 tbsp salt
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tbsp cayenne pepper (adjust to your desired spice level)

Toss the chicken in the seasoning mixture to coat evenly. For best results when preparing yangnyeom chicken, use one of these two dry brining methods:

• Overnight brine: Refrigerate uncovered for 12 hours.
• Quick brine: Leave at room temperature for 1 hour.

This will enhance both flavor and texture, creating the juicy foundation that every great yangnyeom chicken needs.

Crafting the Batter: Wet and Dry Layered Perfection

A signature element of yangnyeom chicken is its crunchy, light coating. To get that thin, crispy bite, you need to layer both wet and dry batters correctly.

Wet Batter (first coating):

• ½ cup potato starch
• ¼ cup all-purpose flour
• 1 egg
• 1 tsp baking powder
• ½ cup cold club soda

Whisk just until combined. Avoid overmixing, which can create a tough texture—especially for yangnyeom chicken that needs to stay delicate under the sauce.

Dry Batter (second coating):

• ¾ cup potato starch
• ¼ cup all-purpose flour
• 1 tsp salt
• 1 tsp chicken bouillon powder
• ½ tsp cayenne pepper

How to apply the batters:

1. Dip the seasoned chicken into the wet batter, letting the excess drip off.
2. Roll it in the dry batter, pressing firmly so it adheres.
3. Shake off excess coating to avoid a thick crust—yangnyeom chicken is about crispness, not bulk.

Do this for each piece and set aside. Your chicken is now ready for the first fry.

Double Frying Technique for Crunchy Coating

The iconic crunch of yangnyeom chicken comes from its double-frying method, a staple in Korean cooking.

First Fry:

• Heat peanut, canola, or vegetable oil in a deep pot to 350°F (177°C).
• Fry the battered chicken in batches for 6 to 7 minutes, keeping the oil between 320°F and 335°F.
• Drain on a cooling rack (never on paper towels) to keep the crust crisp.

Larger wings? Add an extra minute for perfect doneness.

Second Fry:

• Raise the oil temperature to 370°F (188°C).
• Re-fry the wings for 1 minute to lock in the crunch.
• Let rest again on a cooling rack.

After the second fry, your yangnyeom chicken should be golden, crunchy, and sizzling—ready to soak up the iconic sweet and spicy glaze.

Mastering the Yangnyeom Sauce

The beating heart of every perfect yangnyeom chicken recipe? The sauce. Sweet, spicy, tangy, and rich with umami—yangnyeom sauce transforms crispy double-fried chicken into a crave-worthy masterpiece. And while there are plenty of bottled versions out there, nothing beats homemade. Here’s how to get it just right.

What Is Yangnyeom Sauce Made Of?

Yangnyeom chicken gets its bold character from a perfectly balanced glaze that clings to every crispy ridge without making the crust soggy. This harmony comes from Korean pantry staples—each playing a specific role.

Here’s a breakdown of the essential ingredients:

Each element builds on the next, creating that addictive yangnyeom chicken glaze that’s sticky, complex, and incredibly satisfying.

Tip: Use extra spicy gochujang if you want serious heat. The sugar in the sauce will naturally balance out the burn, but it still gives that fiery finish real spice lovers crave.

Balancing Sweetness, Heat, and Umami Like a Pro

To make the best yangnyeom sauce at home, follow this foolproof process:

1. Mix all ingredients except garlic and oil in a small bowl:
   • 3 tbsp gochujang
   • 2 tbsp ketchup
   • 2 tbsp rice syrup (or corn syrup)
   • 1 tbsp soy sauce
   • 1 tbsp sugar
   • 1 tbsp plum vinegar
   • 1 tsp gochugaru
   • 2 tbsp water
2. In a pan over medium-low heat, warm 1 tbsp of neutral oil. Add 2 cloves of finely minced garlic and sauté until fragrant—not browned. This step infuses the sauce with aromatic depth.
3. Pour in your premixed sauce, stirring frequently. Let it bubble gently for 2–3 minutes, until slightly thickened.
4. Remove from heat and let it cool for 5 minutes. The sauce should coat a spoon without running off too quickly.
5. Toss or brush the sauce onto the chicken immediately before serving to maintain crunch. Don’t soak it ahead of time, or you’ll lose that signature crisp.

Make extra and store in the fridge for up to one week. This yangnyeom chicken sauce also pairs beautifully with tofu, shrimp, or even grilled veggies.

Tips for Perfecting Korean Fried Chicken at Home

Cooking yangnyeom chicken at home isn’t hard—but a few smart tweaks can take your results from good to restaurant-worthy. After years of recipe testing and frying dozens (maybe hundreds) of wings in my Austin kitchen, I’ve found these tips make all the difference.

Why a Candy Thermometer Is a Must-Have

The double-frying method is the soul of crispy yangnyeom chicken, and oil temperature control is non-negotiable. If your oil is too cool, the coating absorbs grease. Too hot, and you’ll burn the crust before the meat cooks through.

That’s why a candy thermometer is your secret weapon.

Pro tip: Let the oil return to temp between batches. Don’t rush!

Avoiding Common Mistakes: Batter, Frying, and Timing

Even seasoned home cooks can struggle with getting yangnyeom chicken just right. Here are the most common mistakes—and how to avoid them:

1. Skipping the Dry Brine

Brining draws moisture into the meat and seasons it deeply. If you skip it, your chicken may taste bland or dry.

2. Using Only All-Purpose Flour

AP flour alone makes the crust too thick and hard. The magic combo for yangnyeom chicken is mostly potato starch, which creates a crisp, crackly bite without heaviness.

3. Overcoating in Batter

Too much wet or dry batter = a cakey texture. For light and airy crunch, shake off all excess batter before frying.

4. Not Frying Twice

This is the number one reason homemade yangnyeom chicken turns soggy. The second fry removes surface moisture and sharpens the crust.

5. Tossing in Hot Sauce

Never toss hot wings in hot sauce. Let the wings rest a couple of minutes after the second fry, and make sure your sauce is warm—not bubbling—before applying. This preserves that crackle we all crave.

Serving Suggestions and Pairings

You’ve got the crunch and the glaze—now let’s complete your yangnyeom chicken experience with the perfect sides and drinks. In Korea, it’s more than just a meal—it’s a vibe. Here’s how to round it out.

Best Korean Side Dishes for Yangnyeom Chicken

The bold flavors of yangnyeom chicken pair beautifully with light, refreshing sides that balance the heat and richness.

Top picks include:

• Pickled radish: Cleanses the palate after each spicy bite.
• Cabbage salad: Thinly sliced and drizzled with a mix of Kewpie mayo, ketchup, and mustard.
• Kimchi: Adds a tangy, fermented kick.
• Steamed rice: Simple and filling.
• Japchae: Sweet-savory noodles that complement the glaze.

What to Drink with Yangnyeom Chicken

Koreans love pairing fried chicken with beer—a combo known as chimaek (chicken + maekju/beer). It’s classic for a reason.

• Light beers (like Hite or Cass) cut through the richness.
• Chilled soju works if you prefer something stronger.
• Non-alcoholic options: Try iced barley tea or sparkling water with lemon.

Keep it simple, keep it crisp, and let the star—yangnyeom chicken—shine.

Variations and Spice Levels

One reason yangnyeom chicken is so popular? It’s flexible. Whether you love bold heat or need a kid-friendly version, you can easily adjust the spice.

Want it Hot? Use Extra Spicy Gochujang

To dial up the heat:

• Choose extra spicy gochujang for the base.
• Add more gochugaru (Korean chili flakes).
• Keep garlic strong—it deepens flavor and heat.
• Don’t skip sugar; it balances the spice for that classic sweet-heat finish.

The sauce should be bold, sticky, and fiery—perfect for spice lovers.

Need it Mild? Make It Kid-Friendly

To tone it down:

• Use mild gochujang or blend with ketchup.
• Reduce or skip gochugaru.
• Add a little more rice syrup for extra sweetness.
• Serve sauce on the side so everyone can control their own heat level.

Even with less spice, you’ll still enjoy the umami-rich, sweet-savory flavor that makes yangnyeom chicken so irresistible.

The Rise of Yangnyeom Chicken in the U.S.

From Korean streets to American kitchens, yangnyeom chicken has become a global comfort food. With its crispy bite and bold glaze, it’s no surprise this dish is now a staple across the U.S.

Where to Find It

Major Korean fried chicken chains have expanded fast:

• Bonchon – known for ultra-crispy wings and signature sauces.
• Pelicana – classic Seoul flavors in New York and beyond.
• bb.q Chicken – offers authentic yangnyeom chicken with modern twists.

Cities like LA, NYC, Dallas, and Austin now boast local Korean joints where yangnyeom chicken is a star.

Creative American Twists

U.S. chefs are reimagining it with fusion flair:

• Tacos, sliders, and bao buns filled with spicy fried chicken
• Loaded fries and sandwiches with gochujang aioli
• Korean chicken platters for food trucks and pop-ups

If you love bold, spicy-sweet bites like the Hot Honey Chicken Sandwich, yangnyeom chicken will hit all the right notes with its crispy texture and rich glaze.

Conclusion

Yangnyeom chicken is more than a fried chicken recipe—it’s a cultural experience, a comfort food classic, and a flavor explosion in every bite. With its thin, crispy coating and that bold, sticky-sweet sauce, it’s no wonder this Korean street food favorite has captured hearts (and appetites) across the globe.

Whether you’re cooking for your family, impressing friends, or just indulging in a weekend treat, this guide gives you everything you need to make the best homemade yangnyeom chicken—from sourcing the right ingredients to perfecting the double fry.

Now it’s your turn to get in the kitchen, grab that gochujang, and create a crispy, saucy masterpiece your taste buds won’t forget.

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Frequently Asked Questions About Yangnyeom Chicken