If you’re craving a bold, flavorful dish that perfectly balances sweet, spicy, and savory notes, this Korean chicken recipe is your answer. Known for its crispy coating and addictive gochujang glaze, Korean chicken—often called Yangnyeom Chicken—is a beloved comfort food in Korea and beyond. Whether you’re preparing a quick family dinner or entertaining guests, this easy recipe brings authentic Korean street food flavor straight to your kitchen.
Ingredients
For the Chicken:
- 1 ½ lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 1 egg
- ½ cup cold water
- Oil for deep frying
For the Korean Sauce:
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp sesame oil
- 1 tbsp sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Step-by-Step Instructions
- Prepare the Chicken:
Pat the chicken pieces dry with paper towels. In a bowl, season with salt and pepper. - Make the Batter:
Combine flour, cornstarch, egg, and cold water in a bowl. Mix until smooth and coat each chicken piece evenly. - First Fry:
Heat oil in a deep pan to 350°F (175°C). Fry chicken in batches for 5–6 minutes until light golden. Remove and drain on paper towels. - Second Fry (for Extra Crispiness):
Increase oil temperature slightly to 375°F (190°C). Fry chicken again for 2–3 minutes until golden brown and crispy. - Prepare the Sauce:
In a saucepan over medium heat, mix gochujang, ketchup, soy sauce, honey, vinegar, garlic, and sesame oil. Simmer for 2–3 minutes until thick and glossy. - Combine and Toss:
Add fried chicken to the sauce and toss until each piece is fully coated. - Garnish and Serve:
Sprinkle with sesame seeds and chopped green onions. Serve hot and enjoy!
Nutrition Facts
| Nutrient | Amount per serving |
| Calories | 360 kcal |
| Protein | 27 g |
| Carbohydrates | 28 g |
| Fat | 14 g |
| Fiber | 1 g |
Tips & Variations
- Make it less spicy: Reduce gochujang or substitute with mild chili sauce.
- Add crunch: Toss in roasted peanuts or crushed rice cakes.
- Air-fryer version: Air-fry at 380°F (190°C) for 18–20 minutes, flipping halfway.
- Healthier twist: Use skinless chicken breast and lightly pan-sear instead of deep frying.
- Sweet glaze variation: Add 1 tbsp brown sugar for a stickier, caramelized finish.
Serving Suggestions
Serve your Korean chicken recipe with:
- Steamed jasmine or sticky rice
- Kimchi or pickled radish (chikin-mu) for tangy contrast
- Fresh lettuce leaves for a Korean-style wrap (ssam)
- Cold beer or sparkling water to balance the heat
This dish also pairs beautifully with Korean side dishes (banchan) like seasoned spinach, japchae, or cucumber salad.
FAQs
1. Can I use chicken wings or drumsticks instead?
Yes! Chicken wings or drumsticks work perfectly—just adjust frying time to ensure they’re fully cooked.
2. What is gochujang and where can I find it?
Gochujang is a Korean red chili paste made from fermented soybeans, glutinous rice, and red pepper flakes. It’s available in most Asian grocery stores or online.
3. Can I make the sauce ahead of time?
Absolutely. The sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat before tossing with chicken.
4. How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven to retain crispiness.
Conclusion
This Korean chicken recipe is a crowd-pleasing favorite that brings authentic Korean flavor to your table. With its crispy fried chicken and irresistible sweet-spicy glaze, it’s perfect for family dinners, parties, or a satisfying weekend treat. Once you try this dish, it’s sure to become a staple in your home-cooked Asian meals!
