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Yangnyeom Chicken

Name: Yangnyeom Chicken
Total time: 40 min
Yield: Serves 3
Cuisine: Korea
Ingredients: 500g Chicken Drumettes; 4 tbsp Potato Starch; A pinch Salt; A pinch Pepper; 2 tbsp Gochujang; 2 tbsp Ketchup; 1 tbsp Honey; 1 tsp Soy Sauce; 1 tsp Garlic (grated); To taste Toasted Sesame Seeds; To taste Oil for frying

Main Dish

⏱ 40 min

👥 Serves 3

Difficulty ⭐⭐

Double-fried crispy chicken tossed in sweet-spicy yangnyeom sauce — Korean fried chicken.

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📖 The Story Behind This Dish

As American-style fried chicken spread in Korea from the 1970s, yangnyeom chicken — coated in a sweet-spicy gochujang sauce — was born. Korean fried chicken is double-fried so the coating stays crisp for a long time, and it's the signature dish of chimaek culture (chicken + maekju, beer).

🌆 Where it's eaten: Watching soccer or hanging out with friends, chicken and beer — chimaek — is the go-to.

🥕 Ingredients (serves 3)

Chicken Drumettes 500g
Potato Starch 4 tbsp
Salt A pinch
Pepper A pinch
Gochujang 2 tbsp
Ketchup 2 tbsp
Honey 1 tbsp
Soy Sauce 1 tsp
Garlic (grated) 1 tsp
Toasted Sesame Seeds To taste
Oil for frying To taste

👩‍🍳 Instructions

Season the chicken drumettes with salt and pepper and coat with starch.
Fry in 170°C oil for about 4 minutes, remove, and rest 2 minutes.
Raise the oil to 190°C and fry again for 2–3 minutes until crisp.
Simmer gochujang, ketchup, honey, soy sauce, and garlic in a small pan to make the sauce.
Toss the chicken in the sauce and sprinkle with toasted sesame seeds.

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