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Beer’s Best Friend: Korean Fried Chicken with Sticky Yangnyeom Sauce 🍻🍗

Apr 13, 2025

•

Published by: Ha Nguyen

Took me a few rounds (and a lot of chicken) to perfect this Korean Fried Chicken recipe - but we got there 😉

It’s everything you want: ultra crispy, saucy, a little spicy, and practically begging to be washed down with a cold beer. 🍻

Whether you’re craving a late-night snack, planning a K-drama binge night, or just trying to impress someone with the best homemade fried chicken they’ve ever had - this is the one.

Let’s fry.

Took me a few rounds (and a lot of chicken) to perfect this Korean Fried Chicken recipe - but we got there 😉

It’s everything you want: ultra crispy, saucy, a little spicy, and practically begging to be washed down with a cold beer. 🍻

Whether you’re craving a late-night snack, planning a K-drama binge night, or just trying to impress someone with the best homemade fried chicken they’ve ever had - this is the one.

Let’s fry.

Prep Time

20 mins

Cook Time

20 mins

Level

medium

Serve

2

Ready to start?

Ingredients

Chicken & Marinade:

Yangnyeom Sauce (Sweet, spicy, sticky Korean sauce):

Wat batter:

Dry batter:

Garnishes (Optional but Highly recommended):

I. How to make?

Step 1:

Marinate the chicken:

  • Mix all the marinade ingredients and coat the chicken well.
  • Let it chill in the fridge for at least 1 hour (or overnight).
Step image 1

Step 2:

Prepare the Batters:

1.

  • In one bowl, make the Wet Batter:
  • ½ cup potato starch
  • ¼ cup all-purpose flour
  • 1 egg
  • 1 tsp baking powder
  • ½ cup cold water
  • Mix until smooth and lump-free. The texture should be thick enough to cling to the chicken but still pourable.
Step image 1
Step image 2

2.

In a second bowl, combine the Dry Batter:

  • 1 cup potato starch
  • ½ cup all-purpose flour
  • 1 tsp chicken broth seasoning
  • 1 tsp salt
  • 2 tbsp cayenne pepper (optional)
  • Stir well so the seasonings are evenly distributed. This layer is key to that shatteringly crispy crust!
Step image 1
Step image 2

Step 3:

Coat the Chicken:

  • Take each marinated chicken piece and:
  1. Dip it into the wet batter – make sure it’s fully coated.
  2. Transfer to the dry batter, pressing gently to coat every corner.
  3. Then tap it against the side of the bowl a few times to shake off any excess dry mix - you want a thin, even layer for max crisp.
  • Repeat until all your chicken is ready to fry!

Step 4:

Fry the chicken:

#1st fry:
  • Heat oil to medium (about 160°C / 320°F). Fry chicken for 6–7 minutes, in batches. Remove and let rest.
#2nd fry:
  • Crank up the heat (about 190°C / 375°F) and fry the chicken again for 1 minute to get that golden, ultra-crispy crust.
Step image 1
Step image 2

Step 5:

Make the Yangnyeom sauce:

  • In a pan, sauté minced garlic until fragrant.
  • Add all the sauce ingredients.
  • Simmer until bubbly.
  • Add a splash of water if it gets too thick.

Step 6:

Toss & serve:

  1. Coat the hot fried chicken in the warm sauce.
  2. Sprinkle with toasted sesame seeds and chopped green onions for that extra flavor and crunch.
  3. Serve immediately with beer, pickled radish, and good company.
Step image 1
Step image 2

II. How to store?

  • Best enjoyed fresh and hot, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
  • Reheat in the oven or air fryer to bring back the crunch.
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