양념치킨

양념치킨 (yang-NYEOM chi-KIN)

Korean Sweet-Spicy Fried Chicken

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 514 kcal

Double-fried chicken pieces tossed in a glossy, sticky-sweet gochujang glaze with garlic, soy, and a shower of sesame seeds — Korea's wildly addictive answer to fried chicken.

Nutrition & Info

Protein 32.0g

Carbs 38.0g

Fat 26.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ soy ⚠ eggs

Equipment Needed

deep fryer or heavy pot wire rack wok

Presentation Guide

Vessel: paper-lined basket or plate

Garnishes: sesame seeds, green onion, pickled radish

Accompaniments: pickled radish (chikin-mu), cold beer, coleslaw

Ingredients

1 kg chicken wings and drumettes
200g potato starch
100g all-purpose flour
2 eggs
1 tsp salt
Vegetable oil for frying
Sauce: 4 tbsp gochujang
3 tbsp honey
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp ketchup
3 cloves garlic, minced
1 tbsp ginger, grated
1 tbsp sesame oil
Sesame seeds
Sliced green onion

Instructions

1
Pat chicken pieces completely dry. Season with salt. Dip in beaten egg, then coat thoroughly in a mix of potato starch and flour.
2
Heat oil to 160°C (320°F). Fry chicken in batches for 8-10 minutes until cooked through but still pale. Drain on a wire rack.
3
Increase oil temperature to 190°C (375°F). Fry the chicken a second time for 3-4 minutes until shatteringly crispy and deep golden.
4
While chicken fries the second time, combine gochujang, honey, soy sauce, rice vinegar, ketchup, garlic, and ginger in a wok over medium heat. Simmer until slightly thickened.
5
Add the hot double-fried chicken to the sauce and toss vigorously until every piece is glazed.
6
Finish with sesame oil, sesame seeds, and sliced green onion. Serve immediately.

💡

Did You Know?

Korean fried chicken is always double-fried — the first fry cooks it through, the second at higher heat creates the extraordinarily crispy crust that stays crunchy even under the sticky sauce.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
wire rack
wok

Garnishing

sesame seeds, green onion, pickled radish

Accompaniments

pickled radish (chikin-mu), cold beer, coleslaw

The Story Behind 양념치킨

Korean fried chicken (chikin) culture exploded in the 1970s-80s alongside Korea's rapid urbanization. The yangnyeom (seasoned) style emerged when entrepreneurs combined Western frying techniques with Korean gochujang-based sauces. Today, there are more fried chicken restaurants in South Korea than McDonald's outlets worldwide. "Chimaek" — chicken and beer (maekju) — is a national pastime.

🕐 Traditionally enjoyed late-night snack, drinking food, any time 📜 Origins: 1970s-1980s

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