Korean Fried Chicken with Fiery Gochujang Glaze

This Spicy Korean Fried Chicken (Yangnyeom Chicken) is double-fried for maximum crunch and then tossed in a glossy, sticky gochujang sauce. The final result is crispy, garlicky, sweet and spicy—addictive comfort food that works equally well for a weeknight dinner or sharing with friends.

Servings: 2 servings

Prep: 15 mins | Cook: 15 mins | Marinating Time: 30 mins | Total: 1 hr

Equipment

• Small pot
• Wok or deep frying pan (for frying)
• Mixing bowls
• Wire rack for draining

Ingredients

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

Wet 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, thinly sliced

Instructions

1. Season the chicken: In a bowl, combine the chicken pieces with salt, white pepper, garlic powder, and sesame oil. Mix well so the seasoning coats each piece. Cover and let the chicken marinate for about 30 minutes to develop flavor and juiciness.

2. Make the batter: In a separate bowl, whisk together the potato starch, cornstarch, and a pinch of salt. Add water gradually until the mixture is just thinner than pancake batter but still thick enough to cling to the chicken.

3. Coat the chicken: Add the marinated chicken to the batter and stir to coat evenly. Let the coated chicken rest for 15 minutes so the batter adheres.

4. First fry: Heat oil in a wok or deep pot to about 350°F (175°C). Fry the battered chicken in batches for 6–7 minutes until cooked through; the pieces may look pale at this stage. Remove and drain briefly on a wire rack.

5. Second fry: Raise the oil temperature to 420°F (215°C) and return the chicken to the hot oil for a second fry of about 3 minutes, or until the coating turns deep golden and super-crispy. Drain on a wire rack to remove excess oil.

6. Prepare the sauce: In a small pot or saucepan over medium-low heat, combine gochujang, ketchup, honey, minced garlic, and rice wine vinegar. Stir and simmer gently until the sauce thickens slightly and becomes glossy—about 2–4 minutes. Taste and adjust sweetness or acidity as needed.

7. Coat the chicken: Transfer the hot, crispy chicken to a large bowl and toss with the warm sauce until each piece is evenly glazed. Work quickly so the coating stays crisp beneath the sauce layer.

8. Serve: Plate the yangnyeom chicken immediately. Garnish with sesame seeds and sliced scallions if desired. Serve with steamed rice, pickled radish, or simple sides.

Notes

You can use chicken breasts, wings, or drumsticks instead of thighs—adjust the frying time for larger or bone-in pieces. For a milder version, reduce the gochujang to 1 tablespoon or add extra honey to balance the heat.

Nutrition (approximate per serving)

Serving: 1 serving | Calories: 440 kcal | Carbohydrates: 26 g | Protein: 19 g | Fat: 27 g

Extra Crispy, Extra Spicy

The signature texture of Korean fried chicken comes from that double-fry technique. The first fry cooks the chicken through, while the second at higher heat crisps and browns the coating without overcooking the meat. Tossing the finished pieces in a thick, garlicky gochujang glaze gives a bold, balanced finish—spicy, sweet, and tangy all at once.

Why You’ll Want to Make Spicy Korean Fried Chicken Again and Again

The combination of a reliable, crispy crust and a deeply flavorful sauce makes this dish a repeat favorite. It’s versatile: serve over rice for an easy meal, build a sharing platter with sides, or switch protein and adapt cooking times. Even with a few simple pantry ingredients, you’ll get an impressive result that rivals takeout.

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Tips and Variations

Using wings or drumsticks

Yes—use larger cuts if you prefer. Fry times will be longer for bone-in pieces; ensure internal temperature reaches a safe level (165°F / 74°C for poultry).

Making it less spicy

Reduce the gochujang to 1 tablespoon and increase honey slightly, or serve sauce on the side so diners can control heat.

Frequently Asked Questions

Can I air fry instead of deep frying?
Yes. Air fry at 400°F (200°C) for 15–18 minutes, flipping halfway through. Lightly spray the pieces with oil for a crispier finish.

How do I keep the chicken crispy?
Serve right after tossing in sauce, or keep sauce separate and combine at the table. Drain on a wire rack rather than paper to avoid sogginess.

What should I serve with it?
Steamed rice, pickled radish, a simple salad, or cold noodles complement the richness and heat well.

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You Might Also Like

• Sticky, crispy variations of Korean fried chicken with slightly different sauces.
• Sesame noodles or a light cucumber salad make excellent side dishes.
• Mochiko-style fried chicken for a different gluten-free batter option.