It’s time to level things up with this sweet and spicy fried chicken recipe from South Korea (yangnyeom chicken – aka the “other KFC”). This easy Korean-style chicken is perfectly tender and juicy inside, crispy and crunchy outside, and packed with bold flavors from the spicy chili sauce. It’s perfect as an addictive appetizer, snack, or main.
Watch how to make it!
How to make Korean fried chicken
Marinate the Chicken: First, pat the chicken dry with a paper towel, then chop it into 1-inch cubes. Then, transfer to a large mixing bowl, sprinkle with salt and pepper, and add the buttermilk, mixing it well. Wrap/cover the bowl, then place it in the refrigerator to marinate for about 6 hours (min 4, max 24 hours; bring back to room temperature for 20 minutes).
Gochujang: (aka Korean chili paste) A popular spicy, tangy, slightly sweet, fermented product. You can purchase it from most major supermarkets/Asian stores. Soy sauce: Use dark, light, or reduced-sodium soy sauce. If you’re gluten-free, tamari or coconut aminos are great soy sauce substitutes. Brown sugar: Or use honey/a mix of both. The sweetness balances the spice and tang. Rice vinegar: You can use red or white rice vinegar; mirin would also work. Toasted sesame oil: For a wonderfully toasty nutty depth. Aromatics: Fresh ginger and garlic.
To garnish: optionally use some green onions, toasted sesame seeds, and Korean red pepper flakes (or sliced chili) to garnish. Prepare the Gochujang Sauce: Mince or grate the ginger and garlic, then combine them with the remaining sauce ingredients (rice vinegar, soy sauce, sesame oil, gochujang, and brown sugar/honey) in a small bowl. Mix thoroughly and give it a taste – adjust anything to your liking. Then set it aside. Optionally, you can simmer the sauce to help dissolve the sugar or to achieve a more syrupy consistency (3-4 minutes). Prepare the Crispy Coating: In a large, wide, shallow bowl, combine the flour, cornstarch, baking powder, and seasonings (garlic powder, paprika, salt, and pepper). Stir well. Once the chicken has marinated, transfer the chicken to the flour mixture, shaking off any excess buttermilk first. Make sure every piece is fully coated. Fry the Chicken: Prepare a large, heavy-based saucepan or Dutch oven (or use a deep fryer) by adding several inches of oil to the pan. Then heat it over medium until it reaches 350-375ºF/176-190ºC. Carefully lower batches of the chicken to the pan – just enough for a single layer with plenty of space in between. Fry them for 3-5 minutes until they’re cooked through and golden brown all over. Finally, transfer the batch of chicken to a wire rack above paper towels to drain while you cook further batches. Assemble: When all the chicken is fried, pour the chili sauce over it in a large bowl and toss to thoroughly coat. Then, optionally, garnish with finely sliced green onion, sesame seeds, and Korean chili flakes. Alternatively, serve the Korean gochujang sauce alongside the fried chicken pieces as a dipping sauce.
How to serve
Enjoy the Korean fried chicken as an appetizer, snack, or part of a larger meal with side dishes like:
Pickled radishes, pickled cucumbers, kimchi, 5 Min Korean Cucumber Salad, Steamed or fried rice, Pajeon (veggie pancakes).
If you try this Korean fried chicken recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
