📝 Introduction
Korean Fried Chicken, also called “Yangnyeom Chicken”, has become a global food sensation. Unlike typical fried chicken, it is double-fried for an extra crispy texture and then coated with a sticky, flavorful sauce made of gochujang (Korean chili paste), garlic, soy sauce, honey, and spices. This dish is crunchy on the outside, juicy on the inside, and loaded with a perfect balance of sweet, spicy, and savory flavors.
It is often enjoyed with pickled radish, cold beer, or as a snack and main dish at gatherings.
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🛒 Ingredients
For the Chicken:
• 1 kg chicken drumsticks or wings
• 1 cup all-purpose flour
• 1 cup cornstarch (for extra crunch)
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup cold water (or soda water for crispier batter)
• Oil for deep frying
For the Spicy Sauce:
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 3 tbsp ketchup
• 2 tbsp honey (or corn syrup)
• 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 tsp chili flakes (optional for extra spice)
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👩🍳 Instructions
Step 1 – Prepare the Chicken
1. Wash and pat dry chicken drumsticks or wings.
2. Mix flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper in a bowl.
3. Add cold water little by little to make a smooth batter.
Step 2 – Fry the Chicken
1. Heat oil in a deep pan to 170°C (340°F).
2. Dip chicken into the batter and carefully place it into the oil.
3. Fry until golden but not fully cooked (about 6–7 minutes). Remove and let rest.
4. Increase oil heat to 190°C (375°F), and fry again until crispy and cooked through (5–7 more minutes).
Step 3 – Make the Sauce
1. In a pan, heat sesame oil and sauté garlic.
2. Add gochujang, soy sauce, ketchup, honey, sugar, and vinegar.
3. Simmer for 3–4 minutes until it thickens into a sticky glaze.
Step 4 – Coat the Chicken
1. Toss the crispy chicken in the hot sauce until fully coated.
2. Sprinkle sesame seeds on top.
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📜 History
Korean Fried Chicken first became popular in South Korea in the 1970s when fried foods became more accessible. Unlike American fried chicken, Koreans developed the double-fry method, which removed excess fat and gave a crunchier texture. With the addition of sweet-spicy sauces, it became a late-night favorite, often eaten with beer — famously called “chimaek” (chicken + maekju, meaning beer).
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🌿 Benefits
• High protein from chicken supports muscle growth.
• Garlic & chili improve immunity and boost metabolism.
• Sesame seeds provide healthy fats and minerals.
• Eating in moderation provides energy and comfort food satisfaction.
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🏗 Formation (How the Dish Comes Together)
1. Base: Crispy fried chicken (double fried).
2. Middle layer: Rich, sticky sauce coating.
3. Final touch: Garnish with sesame seeds & chili flakes.
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❤️ Lovers of This Dish
• Street food lovers who enjoy bold flavors.
• Foodies who crave crunchy textures.
• Korean drama fans who see this dish often on TV shows.
• People who enjoy “sweet and spicy” balance.
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🔄 Methods (Alternative Variations)
• Soy Garlic Chicken: Replace spicy sauce with soy sauce, garlic, and honey.
• Cheese Korean Fried Chicken: Sprinkle mozzarella or cheddar over hot chicken.
• Boneless Style: Use boneless thighs for easier eating.
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🏁 Conclusion
Korean Fried Chicken is more than just a meal — it’s a cultural experience. It combines the artistry of crispy frying with the magic of Korean flavors, making it a beloved dish worldwide. Whether you are enjoying it with friends, family, or as comfort food alone, each bite is crunchy, saucy, and unforgettable.
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❤️ Conclusion with Lovers
For spice lovers, it’s fiery heaven. For crunch lovers, it’s unbeatable. For sweet-salty flavor lovers, it’s pure satisfaction. No matter who you are, Korean Fried Chicken will win your heart and taste buds. 🍗🔥