Korean Fried Chicken (Yangnyeom-tongdak: 양념통닭)
Korean Fried Chicken (Yangnyeom-tongdak: 양념통닭) is a medium Korean recipe that serves 4. 520 calories per serving. Recipe by Maangchi on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $21.28 total, $5.32 per serving
Ingredients
- 2 pounds Chicken Wings (bone‑in, skin‑on)
- 0.5 teaspoon Salt (kosher or table salt)
- 0.5 teaspoon Ground Black Pepper (freshly ground)
- 0.5 cup Potato Starch (for extra crispness; can substitute cornstarch)
- 0.25 cup Whole‑Wheat Flour (can use all‑purpose flour instead)
- 0.5 teaspoon Baking Soda (helps create a light, crunchy coating)
- 2 large Eggs (room temperature)
- enough for deep‑frying cup Vegetable Oil (Canola or Peanut) (high smoke point, about 4‑5 cups needed)
- 3 cloves Garlic (minced)
- 0.33 cup Tomato Ketchup (regular, not low‑sugar)
- 0.33 cup Rice Syrup (can substitute honey or corn syrup)
- 2 teaspoons Vinegar (rice vinegar or white vinegar)
- 0.25 cup Gochujang (Korean Hot Pepper Paste) (authentic Korean gochujang)
- 1 tablespoon Toasted Sesame Seeds (optional garnish, lightly toasted)
- 1 pound Korean Pickled Radish (Danmuji) (optional side, thinly sliced)
Instructions
Prepare the Batter
In a mixing bowl combine 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 cup potato starch, 1/4 cup whole‑wheat flour, 1/2 tsp baking soda, and 2 beaten eggs. Mix until a smooth, thick batter forms. No water is added.
Time: PT10M
Heat the Oil
Fill the deep‑fry pot with enough oil to submerge the wings (about 4‑5 cups). Heat over medium‑high heat until the oil reaches 330°F, using a thermometer.
Time: PT5M
Temperature: 330°F
First Fry (Blanch)
Pat the chicken wings dry, then coat each piece generously with the batter. Carefully lower the wings into the hot oil and fry for 12 minutes, turning occasionally with tongs.
Time: PT12M
Temperature: 330°F
Remove and Rest
Using the slotted spoon, lift the wings out and place them on a draining tray. Keep the oil hot (around 320‑330°F) while you prepare the sauce.
Time: PT3M
Make the Yangnyeom Sauce
In a small saucepan, heat a splash of cooking oil over medium heat. Add the minced garlic and sauté for 30 seconds. Stir in 1/3 cup ketchup, 1/3 cup rice syrup, 2 tsp vinegar, and 1/4 cup gochujang. Cook, stirring constantly, until bubbles form and the sauce thickens (about 5 minutes).
Time: PT5M
Temperature: medium heat
Second Fry (Crisp)
Return the partially cooked wings to the hot oil and fry for another 12 minutes, turning frequently, until the coating is deep golden‑brown and the interior reaches 165°F.
Time: PT12M
Temperature: 330°F
Coat in Sauce
Transfer the freshly fried wings to a large bowl. Pour the hot yangnyeom sauce over the wings and toss quickly until every piece is evenly coated.
Time: PT3M
Finish and Serve
Sprinkle 1 tablespoon toasted sesame seeds over the coated wings. Serve immediately with pickled radish and a cold Korean beer or soda.
Time: PT2M
Nutrition Facts
- Calories
- 520
- Protein
- 30g
- Carbohydrates
- 32g
- Fat
- 28g
- Fiber
- 2g
Dietary info: Contains gluten, Contains dairy‑free protein, Not vegan, Not vegetarian
Allergens: Eggs, Wheat (flour), Sesame
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes, Boneless chicken thighs cut into bite‑size pieces
- Instead of Potato Starch: Cornstarch, Tapioca starch
- Instead of Whole‑Wheat Flour: All‑purpose flour
- Instead of Eggs: Egg substitute (for binding only, not recommended for authentic texture)
- Instead of Vegetable Oil (Canola or Peanut): Peanut oil, Sunflower oil
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Tomato Ketchup: Tomato sauce with a pinch of sugar
- Instead of Rice Syrup: Honey, Corn syrup
- Instead of Vinegar: Apple cider vinegar
- Instead of Gochujang (Korean Hot Pepper Paste): Korean chili paste mixed with a bit of soy sauce and sugar
- Instead of Korean Pickled Radish (Danmuji): Pickled cucumber, Quick pickled daikon
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Deep‑Fry Pot or Heavy‑Bottomed Pot
- Thermometer
- Long Tongs
- Slotted Spoon
- Knife
- Cutting Board
- Small Saucepan
- Plate or Tray for Draining
- Small Bowl for Sauce Mixing
- Spatula or Tongs for Tossing
Critical Steps — Do Not Skip
- Maintain oil temperature at 330°F for both fryings.
- Double‑fry the chicken to achieve true Korean crunch.
- Coat the chicken immediately after the second fry while the sauce is hot.
Chef Tips from the Video
- Toast the sesame seeds in a dry pan for 1‑2 minutes for extra aroma.
- For extra shine, drizzle a tiny amount of sesame oil over the finished wings.
- Use a mix of potato starch and a little cornstarch for an ultra‑light, ultra‑crisp crust.
Troubleshooting
Chicken coating falls off after the second fry.
Make sure the batter fully adheres before the first fry and keep the oil temperature steady. Toss the wings gently when coating with sauce.
Sauce is too thick or clumps.
Add a teaspoon of water or a splash of oil while stirring to loosen the sauce.
Oil temperature drops too low during frying.
Do not add too many pieces at once; fry in small batches and let the oil recover to 330°F between batches.
Storage
Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to regain crispness.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag. Up to 1 month. Reheat in oven.
Room temperature: Do not store at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the sauce up to 2 hours ahead and keep warm; reheat gently before tossing.
- Pickled radish can be made a day in advance for deeper flavor.
- Fried wings can be reheated in a preheated oven (350°F) for 5‑7 minutes to restore crunch.
Frequently Asked Questions
What is the cultural significance and history of Yangnyeom Tongdak in Korean cuisine?
Yangnyeom Tongdak, meaning "seasoned fried chicken," became popular in Korea during the 1970s when fried chicken was introduced and later evolved with the addition of gochujang‑based sauces. It is now a staple street‑food and a favorite for gatherings, symbolizing communal sharing and celebration.
What are the traditional regional variations of Yangnyeom Tongdak in Korean cuisine?
While the classic version uses a sweet‑spicy gochujang sauce, some regions add honey, mustard, or soy‑based glazes. In Busan, a slightly thinner sauce is preferred, whereas Seoul’s version often includes a richer caramelized coating and more sesame seeds.
How is Yangnyeom Tongdak traditionally served in Korean restaurants?
It is typically presented on a large platter, sprinkled with toasted sesame seeds and sliced green onions, accompanied by pickled radish (danmuji) and a cold Korean beer such as Hite or Cass. The chicken is eaten hot, often shared straight from the platter.
What occasions or celebrations is Yangnyeom Tongdak traditionally associated with in Korean culture?
Yangnyeom Tongdak is a popular dish for late‑night gatherings, sports viewing parties, and casual celebrations like birthdays or office get‑togethers. Its shareable nature makes it ideal for group dining.
What authentic traditional ingredients are essential for Yangnyeom Tongdak versus acceptable substitutes?
Authentic ingredients include Korean gochujang, rice syrup, and potato starch. Acceptable substitutes are honey or corn syrup for rice syrup, cornstarch for potato starch, and a blend of Korean chili flakes with soy sauce if gochujang is unavailable.
What other Korean dishes pair well with Yangnyeom Tongdak?
Pair it with classic Korean sides such as kimchi, japchae (stir‑fried glass noodles), pajeon (green onion pancake), or a simple bowl of steamed rice to balance the bold flavors.
What makes Yangnyeom Tongdak special or unique in Korean cuisine?
The double‑frying technique creates an ultra‑crunchy exterior while keeping the meat juicy, and the sweet‑spicy gochujang glaze provides a distinctive balance of heat, sweetness, and tang that is uniquely Korean.
What are the most common mistakes to avoid when making Yangnyeom Tongdak at home?
Common errors include overcrowding the oil, which drops temperature and yields soggy coating; under‑seasoning the batter; and coating the chicken after it has cooled, which prevents the sauce from adhering properly.
Why does this Yangnyeom Tongdak recipe use a double‑fry method instead of a single fry?
The first fry cooks the chicken through and sets a light crust; the second fry removes trapped steam and re‑crispes the coating, delivering the signature crunch that defines Korean fried chicken.
Can I make Yangnyeom Tongdak ahead of time and how should I store it?
Yes. Fry the chicken and let it cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven (350°F) for 5‑7 minutes, then toss with freshly warmed sauce before serving.
What does the YouTube channel Maangchi specialize in?
The YouTube channel Maangchi, hosted by Emily Kim, specializes in authentic Korean home cooking, offering step‑by‑step tutorials, cultural background, and approachable recipes for both beginners and experienced cooks.
How does the YouTube channel Maangchi's approach to Korean cooking differ from other Korean cooking channels?
Maangchi focuses on clear, friendly narration, detailed visual cues, and often includes traditional Korean side dishes and cultural anecdotes, whereas many other channels prioritize fast‑paced editing or fusion twists.
Last updated: September 2, 2026
