Korean Fried Chicken (Yangnyeom Wings)
Korean fried chicken has a thin, glassy crust that stays crunchy even under a sticky glaze. Two things make it work: a light coating of starch instead of a thick batter, and frying twice, first to cook the wings through and then hotter to crisp them. This is the sweet and spicy yangnyeom version, glazed with gochujang, honey and garlic.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 40 mins
- Total Time
- 1 hr
- Servings
- 4 servings
How do you make Korean Fried Chicken (Yangnyeom Wings)?
Toss 1.2 kg chicken wings in potato starch, flour and baking powder, then fry at 170°C (340°F) for 8-10 minutes until they reach 74°C (165°F). Rest, then fry again at 190°C (375°F) for 2-3 minutes until deep golden and very crisp. Toss in a warm sauce of gochujang, ketchup, honey, soy sauce, brown sugar, garlic and butter, and serve with sesame seeds.
- Total time
- 1 hr
- Calories
- 725 per serving
- Protein
- 34 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Deep-frying
Ingredients
Chicken
Coating
Gochujang glaze
To serve
Equipment
Heavy pot or Dutch oven (at least 5 L) · Deep-fry or instant-read thermometer · Wire rack set over a baking sheet · Spider or slotted spoon · Small saucepan · Large mixing bowl
Quick Directions
Season the wings
Dry the wings well and season them.
Heat the oil and coat
Heat the oil to 170°C (340°F) and coat the wings in the starch mix.
First fry
Fry in batches for 8-10 minutes until the wings reach 74°C (165°F).
Make the glaze
Simmer the gochujang glaze for 2-3 minutes.
Second fry
Fry again at 190°C (375°F) for 2-3 minutes until very crisp.
Glaze and serve
Put the hot wings in a large clean bowl, pour over the warm glaze and toss until coated.
Step-by-Step Instructions
Follow these detailed steps to make the perfect korean fried chicken (yangnyeom wings).
Season the wings
Pat the wings very dry with paper towels. In a large bowl, toss them with the salt, pepper, garlic powder and ginger, and let them sit while you heat the oil.
Heat the oil and coat
Pour about 5 cm (2 in) of oil into a heavy pot, filling it no more than a third full, and heat it to 170°C (340°F). Whisk the starch, flour and baking powder together, sprinkle it over the wings and toss until every piece has a thin, even coating. Shake off any excess.
First fry
Fry the wings in 3 batches for 8-10 minutes each, turning now and then, until pale golden and cooked through to 74°C (165°F) in the thickest part. Lift them onto the wire rack and let the oil come back to temperature between batches.
Make the glaze
While the wings fry, melt the butter in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, then stir in the gochujang, ketchup, honey, soy sauce, brown sugar and gochugaru. Simmer gently for 2-3 minutes until glossy and slightly thickened, then keep warm over the lowest heat.
Second fry
Raise the oil temperature to 190°C (375°F). Fry the wings again in batches for 2-3 minutes, until deep golden and very crisp. Return them to the rack.
Glaze and serve
Put the hot wings in a large clean bowl, pour over the warm glaze and toss until coated. Scatter with sesame seeds, green onions and chili and serve right away, while the crust is at its crunchiest.
Recipe Tips
- Dry wings fry crisper and spit less. If you have time, leave the seasoned wings uncovered in the fridge for an hour before coating.
- Potato starch gives the lightest, most crackly crust. Cornstarch works almost as well and is easier to find.
- Keep the oil temperature steady with a thermometer. Too cool and the coating soaks up oil; too hot and it browns before the chicken is cooked.
- Never fill the pot more than a third full of oil, and lower the wings in gently with a spider so the oil does not bubble over.
Variations
- Soy garlic chicken: skip the gochujang, ketchup and gochugaru and make the glaze with 4 tbsp soy sauce, 3 tbsp honey, 1 tbsp brown sugar, 6 cloves garlic and 1 tsp grated ginger.
- Boneless: use 1 kg boneless, skinless chicken thighs cut into 4 cm pieces. The first fry takes 5-6 minutes, until they reach 74°C (165°F).
- Air fryer: coat the wings, spray them with oil and cook at 200°C (400°F) for 22-25 minutes, turning halfway, until crisp and 74°C (165°F). The crust is less crackly but still very good.
- Half and half: toss half the wings in the glaze and serve the rest plain with the glaze on the side, the way many Korean chicken shops do.
Nutrition (per serving)
| Calories | 725 |
|---|---|
| Protein | 34 g |
| Carbs | 45 g |
| Fat | 44 g |
| Saturated fat | 10 g |
| Fibre | 1 g |
| Sugar | 22 g |
| Sodium | 1480 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days. The coating softens in the fridge but crisps up again when reheated.
- Freezer
- Freeze cooled, unglazed fried wings in a freezer bag for up to 2 months. Reheat from frozen in a 200°C (400°F) oven for about 20 minutes, then toss in warm glaze.
- Reheat
- Reheat on a rack in a 200°C (400°F) oven for 10-12 minutes, or in an air fryer at 180°C (350°F) for 5-6 minutes, until hot to 74°C (165°F) in the centre.
Korean Fried Chicken (Yangnyeom Wings) FAQs
What makes Korean fried chicken so crispy?
Two things: a thin coating of potato starch or cornstarch instead of a thick flour batter, and double frying. The first fry at 170°C (340°F) cooks the chicken; the second at 190°C (375°F) drives out moisture so the crust turns thin and crackly.
What is yangnyeom chicken?
Yangnyeom means seasoned in Korean. Yangnyeom chicken is fried chicken tossed in a sticky sweet and spicy sauce made with gochujang, garlic and a sweetener such as honey or rice syrup, which is the version in this recipe.
Can I make Korean fried chicken in an air fryer?
Yes. Coat the wings in the starch mix, spray them with oil and air fry at 200°C (400°F) for 22-25 minutes, turning halfway, until crisp and 74°C (165°F) inside. Toss with the warm glaze just before serving.
How do I keep the wings crispy after adding the sauce?
Toss the wings with the glaze only when you are ready to eat, and make sure the glaze is warm and not watery. Double-fried wings stay crunchy for about 20-30 minutes after glazing.
Is Korean fried chicken very spicy?
This glaze is sweet first with a moderate kick. Gochujang heat varies by brand, so use a mild one and skip the gochugaru for children, or add more gochugaru for a hotter result.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
