Yangnyeom Korean Fried Chicken
Photo: Alaundra Alford / Unsplash
Shatteringly crisp, double-fried chicken tossed in a glossy, sticky-sweet and spicy gochujang glaze, finished with sesame seeds. Korea's famous chimaek partner — chicken and beer.
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Steps
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Start your free weekContinue with free accessSeason and coat
Toss the chicken with the salt and ginger, then with the starch and flour until every piece is dry and evenly coated.
First fry
Heat the oil to 170°C and fry the chicken in batches for 8–10 minutes until cooked through and pale golden. Rest on a rack for 5 minutes.
Second fry
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Make the glaze
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Toss and serve
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Season and coat
Toss the chicken with the salt and ginger, then with the starch and flour until every piece is dry and evenly coated.
First fry
Heat the oil to 170°C and fry the chicken in batches for 8–10 minutes until cooked through and pale golden. Rest on a rack for 5 minutes.
Second fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Fried chicken spread in Korea after the Korean War, influenced by American cooking. In the 1970s and 80s, Korean restaurateurs developed their own style — double-fried for extra crunch and coated in yangnyeom, a sweet and spicy sauce.
Today Korea has tens of thousands of fried chicken shops.
⭐ Why It's Famous
Korean fried chicken is a national obsession, eaten with beer and pickled radish late into the night.
💡 Fun Fact
'Chimaek' combines chikin (chicken) and maekju (beer) — Daegu even hosts an annual Chimaek festival.
Daegu & Seoul, Korea
35.87°N, 128.60°E
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