The Ultimate Crispy Korean Fried Chicken (Yangnyeom Tongdak)

Double-fried to perfection and coated in a sweet-spicy-sticky glaze!

Forget everything you know about fried chicken. Korean Fried Chicken is a different beast entirely—unbelievably crispy, shatteringly crunchy, and coated in a glossy, addictive sauce that will have you licking your fingers clean. The secret? A double-fry method that renders out fat and creates an impossibly thin, crispy crust. This Yangnyeom (sauced) version is our absolute favorite.

What Makes Korean Fried Chicken Different?

Paper-Thin Crust: Unlike heavy battered American fried chicken, KFC has a light, crackly-crispy coating.
Double-Frying Magic: This technique ensures maximum crispiness that STAYS crispy, even when coated in sauce.
The Glaze: A signature sweet, spicy, garlicky, and sticky sauce that clings to every nook and cranny.

Ingredients

Serves: 3-4
Prep time: 30 mins (plus marinating) | Cook time: 30 mins

For the Chicken:

2 lbs (about 1 kg) chicken wings or boneless chicken thighs, cut into bite-sized pieces
1 cup milk or buttermilk (optional, for tenderizing)
1 tsp salt
½ tsp black pepper
1 tsp grated ginger
1 cup potato starch or cornstarch (this is key for the crisp!)
Neutral oil for frying (canola, vegetable, or peanut)

For the Yangnyeom Glaze:

¼ cup Gochujang (Korean chili paste)
3 tbsp ketchup
3 tbsp honey or brown sugar
3 tbsp soy sauce
4 cloves garlic, minced
1 tbsp rice vinegar
1 tbsp sesame oil
2 tsp toasted sesame seeds, plus more for garnish
3-4 green onions, thinly sliced

Instructions

1. Prepare the Chicken:
(Optional but recommended) Place the chicken in a bowl with milk, salt, and pepper for at least 30 minutes (or up to 4 hours). Drain thoroughly. Toss the chicken with the grated ginger.

2. Create the Crispy Coating:
Place the potato starch in a large bowl. Dredge each piece of chicken thoroughly in the starch, pressing gently to adhere. Shake off any excess and place on a wire rack. Let it sit for 10 minutes—this helps the coating stick.

3. First Fry (The Set Fry):
Heat oil in a large pot or deep fryer to 325°F (165°C). Fry the chicken in batches for 6-8 minutes, until it's cooked through and lightly golden. Do not crowd the pot. Remove and drain on a wire rack.

4. Make the Magic Sauce:
While the chicken rests, combine all the glaze ingredients (except sesame seeds and green onions) in a small saucepan. Simmer over medium heat for 3-4 minutes, stirring until it thickens slightly. Remove from heat.

5. Second Fry (The Crisp Fry):
Increase the oil temperature to 375°F (190°C). Fry the chicken a second time, in batches, for 2-3 minutes until deeply golden brown and incredibly crispy. Drain again on the wire rack.

6. Coat and Serve:
Place the double-fried chicken in a large bowl. Pour the warm sauce over it and toss vigorously to coat every piece. Garnish with sliced green onions and a generous sprinkle of sesame seeds. Serve immediately!

Serving Suggestions & Tips

The Perfect Pairing: Serve with pickled Korean radish (Mu), a cold beer (Maekju), or a crisp white wine. It's also fantastic with a side of kimchi fried rice.
Gochujang Substitute: If you can't find Gochujang, mix 2 tbsp sriracha with 1 tbsp miso paste and 1 tsp sugar for a quick alternative.
For Extra Heat: Add 1-2 teaspoons of Gochugaru (Korean chili flakes) to the sauce.
Keeping it Crispy: Toss the chicken in the sauce right before serving to maintain that perfect crunch. You can also serve the sauce on the side for dipping.
Air Fryer Method: For a lighter version, coat the chicken in oil spray and air fry at 400°F (200°C) for 15-18 minutes, flipping halfway, until crispy. Then toss in the sauce.

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The Ultimate Crispy Korean Fried Chicken (Yangnyeom Tongdak)