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Korean Fried Chicken

Korean Fried Chicken - Yangnyeom Dak

This CRISPY, sweet, spicy, and garlicky fried chicken (Yangnyeom Dak) is definitely yummy!
Prep Time 10 mins
Cook Time 17 mins
Resting Time 10 mins
Course Main Course
Cuisine Korean
Servings 4 people


  • Deep Fat Fryer


  • vegetable oil enough to fill up your deep fat fryer
  • 3 lbs chicken drumsticks skin on
  • salt to season the chicken
  • pepper to season the chicken
  • 6 tbsp potato starch
  • 6 tbsp gochujang
  • 2 tbsp rice wine vinegar
  • 6 cloves garlic minced
  • 1 tbsp honey
  • 1 tbsp soy sauce I used Kikkoman
  • 1 tbsp roasted sesame seeds for garnish
  • 2 green onions sliced, for garnish


  • Let your chicken rest at room temperature for 30 minutes. Season liberally with salt and pepper. Coat with potato starch.
    Korean Fried Chicken

Prepare the Sauce

  • Combine the gochujang, rice vinegar, garlic, honey, and soy together.
    Sauce for Korean Fried Chicken

Frying the Chicken

  • Heat your deep fat fryer to 320 degrees. Once ready, deep fry your chicken for 10 minutes.
    Korean Fried Chicken
  • Remove from the fryer, and drain on paper towels. Increase the temperature to 360. All the chicken to rest for 10 minutes.
  • Once the temperatures reaches 360, return the chicken for its second frying, and fry for approximately 7 minutes. Remove and drain on paper towels.
  • Coat the chicken with the yangnyeom dak sauce. I found the easiest way to do this is to pour it over the chicken sitr, and then finish off coating all sides with a baster.


Enjoy this amazing fried chicken, cooked the Korean way!  Eat as the Koreans do, with cold Korean beer and an assortment of pickles, such as daikon.  Great as a main meal or a snack.  You'll be licking your fingers and wishing you made more! 
Keyword Chicken