📝 About This Recipe
Experience the ultimate 'Candy Chicken' with this authentic Korean Fried Chicken recipe, famous for its shatteringly crisp exterior and addictive sweet-and-spicy glaze. Unlike American fried chicken, this version uses a thin potato starch crust and a specialized double-fry technique to achieve a glass-like crunch that stays crispy even after being tossed in sauce. Drenched in a vibrant gochujang-based glaze, every bite offers a perfect harmony of heat, garlic, and honeyed sweetness.
🥗 Ingredients
The Chicken & Marinade
- 2 lbs Chicken wings and drummettes (cleaned and patted very dry)
- 1 teaspoon Fresh ginger (grated or finely minced)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper (freshly ground)
- 2 tablespoons Rice wine or Mirin (to tenderize and remove gamey scents)
The Batter & Frying
- 1 cup Potato starch (cornstarch can be substituted, but potato starch is crispier)
- 1/2 teaspoon Baking soda (creates tiny air bubbles for extra crunch)
- 1 Egg (large, lightly beaten)
- 6 cups Vegetable oil (for deep frying; use high smoke point oil like peanut or canola)
The Yangnyeom Sauce
- 3 tablespoons Gochujang (Korean Red Chili Paste) (the backbone of the sauce)
- 3 tablespoons Ketchup (adds tang and body)
- 1/4 cup Honey or Rice Syrup (provides that signature sticky sheen)
- 1 tablespoon Soy sauce (for savory depth)
- 1 tablespoon Brown sugar
- 4 cloves Garlic (finely minced)
- 1 teaspoon Sesame oil (toasted)
For Garnish
- 1 tablespoon Toasted sesame seeds
- 2 stalks Green onions (thinly sliced)
- 2 tablespoons Crushed peanuts (optional, for extra texture)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the chicken wings with the ginger, minced garlic, salt, black pepper, and rice wine. Massage the seasonings into the meat and let it marinate for at least 20-30 minutes.
-
2
Prepare the sauce: In a small saucepan over medium-low heat, combine the gochujang, ketchup, honey, soy sauce, brown sugar, and minced garlic. Stir constantly until the sugar dissolves and the sauce begins to bubble slightly. Turn off the heat and stir in the sesame oil. Set aside.
-
3
Prepare the coating: To the bowl of marinated chicken, add the beaten egg and mix well. Sprinkle the potato starch and baking soda over the chicken. Mix by hand until every piece of chicken is evenly coated in a thick, sticky paste.
-
4
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure accuracy.
-
5
Carefully add the chicken pieces to the oil in batches, being careful not to overcrowd the pot. Fry for 8-10 minutes, turning occasionally, until the coating is a light golden color and the chicken is cooked through.
-
6
Remove the chicken with a slotted spoon and drain on a wire rack or paper towels. Let the chicken rest for 5-10 minutes. This rest period allows internal moisture to migrate to the surface.
-
7
Increase the oil temperature to 375°F (190°C). This second fry is the secret to the legendary Korean crunch.
-
8
Fry the chicken a second time in batches for 2-3 minutes until the skin becomes deep golden brown and feels very hard and crispy to the touch.
-
9
Drain the chicken briefly on the wire rack again for 1 minute.
-
10
Reheat the sauce briefly if it has thickened too much. In a large clean bowl, toss the hot fried chicken with the warm sauce until every piece is thoroughly glazed.
-
11
Transfer to a serving platter and immediately garnish with toasted sesame seeds, sliced green onions, and crushed peanuts.
💡 Chef's Tips
Always use potato starch rather than flour for that signature 'glass-like' crunch. Never skip the second fry; the first fry cooks the meat, while the second fry evaporates any remaining surface moisture for maximum crispiness. Ensure the chicken is at room temperature before frying to prevent the oil temperature from dropping too sharply. If you prefer it extra spicy, add a teaspoon of gochugaru (Korean chili flakes) to the sauce while it simmers. Pat the chicken extremely dry before marinating to ensure the batter sticks properly and doesn't steam.
🍽️ Serving Suggestions
Serve with a side of 'Chicken-mu' (Korean pickled radish) to cleanse the palate between bites. Pair with a cold Korean lager or 'Chimaek' (the portmanteau for Chicken and Maekju/Beer). A side of steamed white rice or simple cabbage slaw with a mayo-ketchup dressing works perfectly. Enjoy immediately; while this recipe stays crunchy longer than most, it is best eaten within 30 minutes of tossing.