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Korean

Korean fried chicken (yangnyeom)

Non-vegetarian

양념치킨 · yangnyeom chikin

Twice-fried chicken wings with an ultra-crisp starch crust, tossed in a sticky sweet, garlicky chilli glaze.

Korean fried chicken (yangnyeom) is a Korean main course from South Korea, ready in about 55 minutes and made with chicken wings, cornstarch and red chilli flakes. It serves 4 and is rated advanced to cook.

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Close-up of a Korean fried chicken platter with garnishes, perfect for food enthusiasts.
Photo: Luis Becerra Fotógrafo / Pexels · Pexels License
Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Level
Advanced
Calories
683

Ingredients

4 servings

For the glaze

Equipment

Method

  1. Step 1

    Pat the wings (opens in a new tab) dry and season with salt, pepper (opens in a new tab) and garlic powder (opens in a new tab). Whisk the starch, flour and cold water into a thin batter and coat the wings.

    • 8 min

    Food safety: Wash hands and boards after handling raw chicken.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Heat the oil to 165 °C and fry the wings (opens in a new tab) in batches until pale golden and cooked through, about 10 minutes. Drain on a rack.

    Food safety: Chicken should reach 74 °C. Never leave hot oil unattended, keep the pan no more than a third full and lower food in away from you. Keep a lid nearby to smother any flare-up — never use water.

  3. Step 3

    Meanwhile simmer the ketchup (opens in a new tab), honey (opens in a new tab), chilli flakes (opens in a new tab), soy sauce (opens in a new tab), sugar (opens in a new tab), garlic (opens in a new tab) and gochujang (opens in a new tab) (if using) for 2–3 minutes until glossy and slightly thickened.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Raise the oil to 185 °C and fry the wings (opens in a new tab) a second time for 2–3 minutes until deep golden and very crisp.

    • 6 min
    • 185°C

  5. Step 5

    Toss the hot wings (opens in a new tab) in the glaze and scatter with peanuts and sesame (opens in a new tab). Serve straight away.

    • 2 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
South Korea · Commonly attributedKorean fried chicken developed from American-style fried chicken; the sweet chilli yangnyeom glaze is a Korean creation.Also popular in United StatesMore food from South Korea
Dish
Dinner · Snack · Main courses · Finger food
Cooking method
Deep-fried
Taste
sweet & spicy, spicy (chilli heat), garlicky, rich
Diet
Dairy-free · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free · High-protein
Without the optional extras: No nut ingredientsWorked out from the ingredients. How labels work
Good for
Festive & celebration · Street food
Cook more with
Chicken wings · Cornstarch · Red chilli flakes · Garlic powder · All-purpose flour · Tomato ketchup
Techniques
Deep-frying · Simmering

Allergens

  • Contains, can be adapted: Peanutsfrom roasted peanuts
  • Contains: Wheatfrom all-purpose flour, soy sauce, gochujang
  • Contains: Glutenfrom all-purpose flour, soy sauce, gochujang
  • Contains: Soyfrom soy sauce, gochujang
  • Contains, can be adapted: Sesamefrom sesame seeds
  • May contain: Mustardfrom tomato ketchup
  • May contain: Celeryfrom tomato ketchup

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

683 kcal per serving

Estimated

1 serving ≈ 280 g · recipe makes 4

Where the energy comes from

  • Protein 19%
  • Carbohydrate 24%
  • Fat 57%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy683 kcal244 kcal
Protein32.5 g11.6 g
Carbohydrate41.8 g14.9 g
Net carbohydrate40.8 g14.5 g
Sugars19 g6.8 g
Added sugars——
Fibre1 g0.4 g
Fat42.9 g15.3 g
Saturated fat7.7 g2.8 g
Trans fat——
Cholesterol194 mg69 mg
Sodium1083 mg386 mg
Salt equivalent2.7 g1 g
Vitamins & minerals per serving
Potassium
452 mg
Calcium
37 mg
Iron
1.6 mg
Magnesium
40 mg
Vitamin A (RAE)
48 µg
Vitamin C
3 mg
Vitamin D
0.2 µg
Vitamin B12
0.4 µg
Folate (DFE)
38 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: gochujang, roasted peanuts, sesame seeds.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The double fry is what keeps the crust crunchy even under the sauce.

Common mistakes

  • Glazing too early — sauce the chicken just before serving.

Serve with

  • Serve with pickled daikon cubes and cold beer (chimaek).

Storage

  • Refrigerate for up to 2 days.

Reheating

  • Re-crisp in a 200 °C oven or air fryer for about 8 minutes.

Variations

  • Huraideu (plain fried): Skip the glaze and serve the double-fried wings with salt and pepper.
  • Soy-garlic chicken: Glaze with soy sauce, garlic, honey and rice wine instead of chilli.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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