Yangnyeom Chicken
Dive into the irresistible world of **Yangnyeom Chicken**, a quintessential Korean fried chicken recipe that combines golden, perfectly crispy wings with a bold, sweet-and-spicy glaze. This dish is a flavor-packed masterpiece, featuring juicy chicken coated in a light, crunchy batter made from flour, cornstarch, and eggs, and fried to perfection. The star of the recipe is the addictive yangnyeom sauce—a vibrant blend of gochujang (Korean red chili paste), honey, garlic, soy sauce, and sesame oil, simmered into a sticky-sweet glaze with a fiery kick. Garnished with toasted sesame seeds and fresh green onions, Yangnyeom Chicken is both visually stunning and deeply satisfying, ideal for game nights, casual gatherings, or simply indulging in crave-worthy comfort food at home. Whether you're a fan of Korean cuisine or a lover of fried chicken, this recipe offers the perfect balance of texture and bold flavors that will have you coming back for more.
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Recipe Information
Ingredients
- 2 pounds chicken wings or drumettes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 large eggs
- 0.5 cup cold water
- 4 cups vegetable oil
- 0.25 cup ketchup
- 0.25 cup gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 cloves minced garlic
- 1 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, chopped
Instructions
Season the chicken wings with salt and black pepper in a large bowl.
In another bowl, mix the all-purpose flour and cornstarch together.
Beat the eggs in a separate bowl and then mix in the cold water.
Coat each chicken piece first in the flour mixture, then dip into the egg mixture, and again in the flour mixture, ensuring an even coating.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the chicken in batches for about 10-12 minutes, or until golden brown and crispy. Make sure to turn them occasionally for even frying.
Remove the fried chicken from oil and drain on paper towels. Set aside.
To prepare the sauce, combine ketchup, gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, and sesame oil in a saucepan over medium heat.
Stir the sauce mixture and let it simmer for 5-6 minutes until thickened, then remove from heat.
Place the fried chicken in a large bowl and pour the yangnyeom sauce over the chicken. Toss to coat evenly.
Garnish with toasted sesame seeds and chopped green onions before serving.
Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
10913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 995.3 g | 1276% | |
| Saturated Fat | 163.2 g | 816% | |
| Polyunsaturated Fat | 543.5 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 5769 mg | 251% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 100.9 g | ||
| Protein | 204.5 g | 409% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 322 mg | 25% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2252 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
