Yangnyeom Chicken Wings

Sweet, spicy, and crispy! Try this Yangnyeom Chicken wings recipe and enjoy Korean Sweet and Spicy Fried Chicken at home with the perfect crunchy bite. Chicken coated in a rich, sweet-and-spicy sauce made with gochujang, gochugaru, garlic, honey and sugar. Crispy on the outside, juicy on the inside!

I’m sure everyone will fall in love instantly! Plus double frying for that exxtra crispy!

You can see how bold and flavorful the chicken from the picture right? don’t be intimidated by red color because it’s not that spicy and still has a hint of sweet. Yummy for sure!

What is Yangnyeom Chicken?

Yangnyeom Chicken is basically Korea’s gift to the fried chicken world. The chicken is double-fried for that shattering crispiness, then tossed in a glossy red sauce made from gochujang (Korean chili paste), ketchup, soy sauce, garlic, and sugar. It’s a flavor bomb that hits salty, sweet, and spicy all at once.

If you’ve ever watched a K-drama, you’ve probably noticed how often the characters eat fried chicken with beer (chimaek). It’s more than just food—it’s a whole vibe.

Think of it as the K-drama lead of fried chicken: charming, addictive, and you just can’t stop coming back for more. If Yangnyeom chicken is an actor my personal choice will be Kim Woo Bin, look so cool, fiery but turns out really fun and cute, yes don’t forget the handsome part! 😆

Chicken featuring Movie review

Sometimes, food and movies just click in the weirdest yet most comforting way. Last time, I paired my Matcha Burnt Cheesecake with The Wailing. Now, it’s time for another ride—this time with my Yangnyeom Chicken, a crispy Korean fried chicken coated in sweet, spicy, sticky sauce, and the movie Exhuma (2024).

If The Wailing was a slow-burn ghost story paired with matcha’s earthy calm, then Exhuma is an ancestral curse thriller that deserves something bold and punchy like Yangnyeom Chicken. Spicy, messy, comforting—this dish kept me grounded while Exhuma had me spiraling about tradition, fear, and what lies beneath.

Okay, so what’s the deal with Exhuma?

So, I finally watched Exhuma and wow… this isn’t your typical horror that just throws jump scares at you. It’s the kind of movie that gets under your skin and stays there. The story kicks off with this Korean-American family whose baby keeps getting sick for no clear reason. They end up calling in a shaman, her apprentice, a feng shui master, and a mortician (what a squad, right?). Turns out, the baby’s condition is linked to an ancestor’s grave — so the team has to dig it up and deal with all the creepy consequences.

What I really loved was how much cultural detail they put into it. The rituals, the chanting, even the props — they felt real, not like some fake CGI gimmick. You can literally feel the weight of Korea’s history and traditions in the movie. And the cast? Top-notch. Kim Go-eun as the shaman was seriously hypnotic, love her!

For me, Exhuma isn’t just about ghosts — it’s about how we can’t really escape our past. It’s creepy, yes, but also thought-provoking. The kind of horror that makes you think even after the credits roll. My review on this movie is please go watch!!!

You know that moment when a movie leaves you both creeped out and fascinated? That’s Exhuma for me. And honestly, munching on crunchy, saucy chicken after watching a film about ancestral curses and buried secrets felt… oddly fitting.

Yangnyeom Chicken is the kind of dish that brings people together—whether you’re binging K-dramas with friends, having a casual weekend dinner, or looking for a party snack that everyone will rave about. It’s sticky, crispy, and absolutely addictive.

So, the next time you crave Korean fried chicken, skip delivery and make this Yangnyeom Chicken at home. Trust me, it’ll taste even better because it’s made with love!

Ingredients of Yangnyeom Chicken

Marinate Chicken

• Chicken Wings– Juicy and bite-sized, perfect for frying. Chicken wings are the classic cut for Yangnyeom Chicken. They’re juicy, have just the right amount of skin-to-meat ratio, and get ultra crispy when double-fried. You can sub with drumsticks or boneless thighs, but wings give the most authentic street-food vibe.
• Cayenne Pepper Powder– adds subtle heat and reddish color
• Garlic Powder– gives umami depth.
• Salt and Pepper– Basic seasoning.

Yangyeom sauce

• Gochujang– sweet, spicy, umami bomb. Gochujang is fermented pepper powder. It’s sweet, savory, and spicy. This ingredient is actually a unique Korean pantry item, and there is nothing I can recommend in place of it. If you want to try Korean food at home, having this would come in handy! 
• Ketchup and Honey– balance the spiciness with tang and sweetness.
• Soy Sauce– I like to add a small amount of soy sauce to the yangnyeom sauce for flavour.
• Gochugaru– extra smokiness and layered heat.
• Apple Cider Vinegar– a splash of acidity to cut through all the richness.
• Sugar– The sweet component will balance out the spice from the pepper paste. Additionally, it complements both the pepper paste and soy sauce.
• Water– just used to thin out the sauce a little bit. Again, this can be adjusted depending on how thick/thin you want the sauce to be.
• Garlic– for the sauce, we’ll start off by cooking fresh minced garlic in oil for some extra flavour.

The Batter System (Wet + Dry)

Here’s the genius trick: coating twice for maximum crisp.

• Wet Batter (potato starch, flour, baking powder, cold water):
  Makes a thin, airy coating that clings to the chicken.
• Dry Batter (potato starch, flour, stock powder, salt):
  Locks in crunch and keeps the chicken crispy even under the sauce.
• Potato Starch is the real hero—it creates that shatter-crisp bite that regular flour alone can’t give.
• Chicken Stock Powder in the dry mix = extra savory punch with every crunch.

How to Make Yangnyeom Chicken

Marinate the Chicken
Start by combining the chicken wings with cayenne pepper powder, garlic powder, salt, and pepper. Mix well and let the chicken marinate for at least 30 minutes so the flavors can seep in.

Prepare the Sauce While Waiting
While the chicken is marinating, heat a little oil in a pan over medium heat. Sauté the garlic until fragrant, then add the rest of the yangyeom sauce ingredients. Stir well and let it cook until bubbling, about 2 minutes. Turn off the heat and set aside.

Heat the Oil for Frying
Next, pour cooking oil into a wok or deep pan and heat it over medium heat. Make sure the oil is hot enough before frying so the coating gets crispy.

Mix the Wet Batter
In a separate bowl, whisk together all the wet batter ingredients. Pour this mixture over the marinated chicken and stir until each piece is evenly coated.

Coat with Dry Batter
Prepare another bowl with the dry batter mixture. Take the chicken pieces one by one, coat them in the dry batter, and shake off the excess flour. This step helps create that crunchy texture.

Double fry the chicken!

Carefully drop the coated chicken into the hot oil. Fry in batches (don’t overcrowd the wok) for about 6 minutes on each side, or until golden brown. Remove the chicken and place it on a cooling rack to drain excess oil.

Second Fry for Extra Crisp
Once all the chicken pieces have had their first fry, turn the heat up to high. Fry the chicken again, this time for just 2 minutes. This double-frying method ensures maximum crispiness. Remove from the oil and let it rest on the cooling rack again.

Coat in Yangnyeom Sauce
Place the fried chicken into the pan with the yangyeom sauce. Toss everything together until each piece is glossy and fully coated.

Final Touch and Serve
Sprinkle the chicken with sesame seeds for garnish. Serve immediately while hot and crispy. Sprinkle with sesame seeds and serve. Enjoy! Enjoy your sweet, spicy, and finger-licking good Yangnyeom Chicken!

Interested to cook this recipe?

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