Yangneyom chicken is a crispy and tender Korean fried chicken smothered in a sticky, spicy red sauce. This Korean fried chicken is the only Korean Fried Chicken recipe you’ll ever need!



  • 10 chicken wings, or drumettes
  • 1 cup of cornstarch
  • oil, for frying
  • sesame seed, to serve
  • ½ cupof cornstarch
  • ½ cup of flour
  • 2 tsp ofsalt
  • 1 cup water of 240 mL


  • 2 tbsp ofsoy sauce
  • ¼ cupof honey
  • 2 tbsp ofrice vinegar
  • 2 tbsp ofgochujang, (Korean chili paste)
  • 2 cloves of minced garlic
  • 1 tbsp of gratedginger


  1. Mix the ingredients for the batter in a bowl until smooth with no lumps. While heating oil in a pan to 170°C.
  2. Dip chicken wings into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  3. Fry half of the wings at a time for about 5-7 minutes, until turn light golden. The oil will drop to about 160°C.
  4. Next, drain the wings and increase the heat of the pan and heat oil to about 190°C.
  5. Fry the wings a second time until golden brown and crispy. Drain and set aside.
  6. Prepare the sauce by combining all the ingredients for the sauce and stir until bubbling.
  7. Once bubbled, toss in the wings and mix well.
  8. Ready to serve!


Inspired by Alvin Zhou from