Korean Fried Chicken Recipe: How to Make Crispy Yangnyeom Tongdak at Home

Korean fried chicken, known in Korean as Yangnyeom Tongdak (양념통닭), is one of the most beloved dishes in Korean cuisine. The name breaks down into "yangnyeom," meaning seasoned or sauced, and "tongdak," meaning whole chicken. Unlike American fried chicken, the Korean style is double-fried to achieve an exceptionally thin, shatteringly crispy crust that stays crunchy even after being coated in a glossy, sticky sauce. Whether you enjoy it plain (huraideu) or drenched in a sweet and spicy glaze, this dish has become a global favorite thanks to its irresistible contrast of textures and flavors. In this recipe, you will learn how to recreate authentic Yangnyeom Tongdak in your own kitchen, from the crispy chicken pieces to the signature sauce that makes it unforgettable.

The Classic Korean Fried Chicken with Spicy Gochujang Glaze

Yangnyeom Tongdak Korean fried chicken coated in spicy gochujang sauce served with kimchi

This version of Yangnyeom Tongdak features crispy double-fried chicken coated in a vibrant red sauce made from gochujang (Korean chili paste), honey, soy sauce, and garlic. The result is a perfect balance of sweet, savory, and spicy notes that cling beautifully to every piece of chicken. Serve it with pickled radish and a cold drink for the complete Korean experience.

1 kg chicken wings or bite-sized chicken pieces
1 cup potato starch or cornstarch
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon grated ginger
2 cups cooking oil for frying
3 tablespoons gochujang (Korean chili paste)
2 tablespoons honey or corn syrup
2 tablespoons soy sauce
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds

Rinse the chicken pieces and pat them completely dry with paper towels. Season with salt, black pepper, and grated ginger, then let them rest for 15 minutes.
In a bowl, mix the potato starch and flour. Coat each chicken piece evenly, shaking off any excess.
Heat the cooking oil in a deep pan to about 160°C (320°F). Fry the chicken in batches for 6 to 8 minutes until lightly golden, then remove and drain on a wire rack.
Increase the oil temperature to 180°C (355°F) and fry the chicken a second time for 3 to 4 minutes until deeply golden and very crispy. Drain well.
In a separate pan over low heat, combine the gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir until the sauce thickens slightly.
Toss the fried chicken in the sauce until evenly coated, then sprinkle with toasted sesame seeds before serving.

Korean Fried Chicken with Creamy Cheese Dipping Sauce

Delicious Korean fried chicken served with a creamy cheese dipping sauce, a traditional Korean food favorite

For those who prefer a milder yet equally indulgent experience, this variation pairs ultra-crispy Korean fried chicken with a warm, creamy cheese dipping sauce. The richness of the melted cheese complements the crunchy coating perfectly, making it a favorite among younger diners and anyone who loves a comforting, savory twist on the classic dish.

1 kg chicken drumettes or wings
1 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1 egg, beaten
2 cups cooking oil for frying
1 cup shredded mozzarella cheese
1/2 cup heavy cream
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 teaspoon minced garlic
1 tablespoon chopped parsley for garnish

Pat the chicken pieces dry and season with salt and white pepper. Dip each piece into the beaten egg, then coat generously with a mixture of cornstarch and flour.
Heat the oil to 160°C (320°F) and fry the chicken for 7 minutes until pale golden. Remove and rest for 5 minutes.
Raise the oil temperature to 180°C (355°F) and fry again for 3 to 4 minutes until crisp and golden brown. Drain on paper towels.
In a small saucepan, melt the butter and sauté the minced garlic until fragrant. Add the heavy cream and bring to a gentle simmer.
Stir in the mozzarella and Parmesan cheeses until fully melted and smooth, creating a creamy dipping sauce.
Arrange the crispy chicken on a serving plate, garnish with chopped parsley, and serve immediately with the warm cheese sauce on the side.

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