Make our easy-to-cook Korean Fried Chicken!

7 months ago


Remember when the world first went crazy for Korean fried chicken? Also known as yangnyeom, Korean fried chicken is a popular fixture at bars (it pairs well with beer!), restaurants, and even street food stalls. Do you know the secret to this fried chicken’s crisp and crunchy skin and what makes it distinctly Korean? It’s double fried! After the second round of frying, the chicken is then tossed in flavored sauces and glazes, which range from mild and sweet soy-garlic sauces to fiery chili honey sauces. It’s sometimes sprinkled with ground peanuts, sesame seeds, and chili flakes for extra texture and flavor.



Makes 5-6 servings


½ tsp Salt

6 Chicken drumsticks

2 cups Cooking oil

⅓ cup Cornstarch

  1. Salt the chicken and let dry out in the refrigerator for at least two hours.
  2. In a large frying pan heat cooking oil to 350°F.
  3. Coat drumsticks in cornstarch then deep-fry for about eight minutes.
  4. Remove from heat and drain on paper towels.



1 tsp Korean chili powder

2 Tbsps Brown sugar

2 Tbsps Soy sauce

1 Tbsp Sesame oil

¼ cup Mirin

3-inch Ginger, grated

2 cloves Garlic, minced

2 Tbsps Korean chili paste (gojuchang)

1 Tbsp Sesame seeds, toasted

  1. Mix all the sauce ingredients in bowl and set aside.
  2. Add fried chicken to the bowl with the sauce and toss to coat pieces evenly.
  3. Serve with rice and a side salad.


Try these other flavorful fried favorites:

Chicken Fried Steak

Easy Zingy Fried Chicken with Honey Mustard Dip

Nasi Goreng



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