Korean Fried Chicken (Yangnyeom Chicken)
Crispy, double-fried chicken pieces tossed in a sticky, spicy-sweet Korean gochujang sauce. This recipe walks you through breaking down a whole chicken, marinating, dredging, double-frying, and saucing for authentic, restaurant-quality results at home.
IntermediateKoreanServes 6
Printable version with shopping checklist
Source Video
50m
Prep
45m
Cook
11m
Cleanup
1h 46m
Total
Cost Breakdown
Total cost:$28.10
Per serving:$4.68
Critical Success Points
- • Break Down the Chickens
- • Prepare the Sauce
- • Set Up for Frying
- • Dredge the Chicken
- • First Fry
- • Second Fry
- • Sauce the Chicken
Safety Warnings
- • Hot oil can cause severe burns. Never fill pot more than halfway with oil.
- • Keep children and pets away from frying area.
- • Use tongs and a wire rack to avoid splatter.
- • Dispose of oil safely after cooling.
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