Sweet and Spicy Korean Fried Chicken (Gochujang)
This sweet and spicy Korean Fried Chicken (Yangnyeom) features a shattering double-fried crust. The sticky garlic-soy glaze perfectly balances heat and sweet.
Getting that signature, shattering crunch on Korean fried chicken at home comes down to one non-negotiable technique: the double fry. When I first tested this Yangnyeom chicken, I tried rushing the process with a single fry, but the crust softened the moment it hit the sticky, spicy glaze.
The secret is in the potato starch coating and the resting period between fries. Letting the chicken rest for ten minutes after the first fry allows the moisture to migrate to the surface. Hitting it with high heat a second time completely drives off that moisture, leaving a glass-like crunch that stands up to the sweet gochujang sauce.
This is a fantastic weekend project when you want something better than takeout. The sauce a sharp, sweet mix of gochujang, soy, honey, and mustard comes together in minutes while the chicken rests. Remember not to crowd the pan during the first fry; dropping the oil temperature too fast is the enemy of crispiness here. Serve it hot with cold drinks and plenty of napkins.
Instructions
- Marinate the chicken, mixing the chunks with salt, pepper, grated garlic, and grated ginger for 15 minutes. Coat the chicken pieces, dredging them thoroughly in the potato starch until they look dry a
Notes
This recipe uses honey in the glaze, which is not safe for children under one year old.
The single thing most likely to go wrong is dropping the oil temperature by overcrowding the pan. Fry in batches and give the oil time to recover its heat before adding the next batch.
Do not skip the 10-minute resting period between the first and second fry. This rest allows internal moisture to migrate to the surface so the second fry can crisp it up completely.
Potato starch gives the most authentic, glass-like crunch. Corn starch can be used in a pinch, but the coating will be slightly heavier and won't shatter in quite the same way.
