Korean Fried Chicken (Crispy & Sticky) – Easy Homemade Recipe
If you love that perfect combination of crispy chicken coated in a sweet, spicy, sticky Korean sauce, this homemade Korean Fried Chicken (Yangnyeom Chicken) will become your new favourite. The chicken stays incredibly crunchy thanks to a double-fry method, while the sauce adds the signature glossy glaze you see in restaurants. It’s simple, addictive, and an absolute must-try for Korean food lovers!
Ingredients
For the Chicken
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500g boneless chicken (thighs preferred, cut into bite-size pieces)
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½ tsp salt
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½ tsp black pepper
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1 tsp garlic powder
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1 egg
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½ cup cornflour
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½ cup all-purpose flour
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Oil for deep frying
For the Korean Sauce
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2 tbsp gochujang (Korean chilli paste)
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2 tbsp ketchup
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3 tbsp soy sauce
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3 tbsp honey or brown sugar
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2 tbsp rice vinegar
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2–3 garlic cloves (finely chopped)
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1 tbsp sesame oil
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1 tsp grated ginger
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1 tbsp water
Garnish
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Sesame seeds
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Spring onion (optional)
🍗 How to Make Korean Fried Chicken
Step 1: Prep the Chicken
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Add the chicken pieces to a bowl.
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Season with salt, pepper, and garlic powder.
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Add 1 egg and mix well.
Step 2: Coat the Chicken
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In a plate, mix cornflour + all-purpose flour.
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Coat each chicken piece evenly.
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Shake off extra flour.
Step 3: Fry the Chicken Twice (For Extra Crunch)
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Heat oil on medium flame.
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Fry the chicken for 5–6 minutes until pale and firm.
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Remove and let it rest for 2 minutes.
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Increase heat slightly and fry again for 2–3 minutes until golden and super crispy.
Double frying is the secret to Korean-style crunch!
Step 4: Make the Sticky Korean Sauce
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In a pan, add gochujang, ketchup, soy sauce, honey/sugar, rice vinegar, garlic, ginger, sesame oil, and water.
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Cook on low for 2–3 minutes until glossy and thick.
Step 5: Toss & Coat
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Add the fried chicken to the sauce.
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Gently toss until every piece is coated beautifully.
Step 6: Garnish
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Sprinkle sesame seeds and spring onion on top.
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