party menu · kid favorite

Yangnyeom Fried Chicken (Sweet & Spicy Korean Fried Chicken)

45 minMediumServes 2Kids OKSpice: Medium (adjustable)

Ingredients

chicken wings and drumettes700g (1.5 lb)Any store

milk1 cupAny store

potato starch1/2 cupEither

all-purpose flour1/4 cupAny store

salt and peppera littleAny store

frying oil4 cups (1 qt)Any store

gochujang2 TbspEither

ketchup2 TbspAny store

mulyeot — Korean rice syrup (물엿)2 TbspH-Mart

soy sauce1 TbspAny store

minced garlic1 TbspAny store

sugar1 TbspAny store

water3 TbspEither

Soak the chicken in milk for 10 minutes, rinse, and pat completely dry with paper towels.

~12 min

Why: The milk tames any gamey smell, and dry chicken keeps the coating from peeling off.

Season with salt and pepper, coat evenly in the starch and flour mix, and let it rest 5 minutes.

~6 min

Fry the chicken in 170°C (340°F) oil for 8 minutes — the first fry.

~8 min

Watch out: Add it all at once and the oil temperature drops, making it soggy — fry in two batches.

Drain and rest 5 minutes, then fry again at 190°C (375°F) for 3 minutes — the second fry.

~8 min

Why: Double frying drives off moisture twice, so the crunch survives even under sauce — the key to Korean fried chicken.

Put the sauce ingredients in a pan over low heat and stir for 1-2 minutes; turn off the heat as soon as the edges start to bubble.

~3 min

Watch out: Simmer the sauce too long and it hardens as it cools — stop the moment it bubbles.

Add the chicken to the pan off the heat, toss quickly to coat, and sprinkle with toasted sesame seeds.

~2 min

—
Air fryer version: spray with oil, 200°C (390°F) for 10 minutes, flip, then 8 more. Oven: 220°C (425°F) for 25 minutes.
—
Toss only half the chicken in sauce and dip the rest — it stays crunchy to the last bite.
—
Serve cucumber pickles instead of Korean pickled radish, and recycle leftover sauce as a rosé tteokbokki base.

Best the day it's made. Leftovers keep 2 days in the fridge — 5 minutes in a 180°C (355°F) air fryer brings the crunch back.