BBQ Yangnyeom Chicken

BBQ Yangnyeom Chicken is a popular style of Korean fried chicken that’s known for its perfect balance of crispy texture and bold flavor.

Here’s a breakdown:

“BBQ” here usually refers to a famous Korean fried chicken brand, BBQ Chicken, known internationally.

“Yangnyeom” (양념) means seasoned or sauced in Korean — so Yangnyeom Chicken is chicken coated in a sweet, spicy, and garlicky red sauce.

The process: first, the chicken is double-fried to achieve that signature crunch. Then it’s tossed in a sticky gochujang-based sauce (gochujang = Korean chili paste) mixed with sugar or honey, soy sauce, garlic, and sometimes ketchup or corn syrup for shine and flavor.

The result? Juicy meat, a crispy coating that holds up even under the glaze, and a sweet-spicy flavor that’s addictive.

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Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Dinner, Snack

Cuisine Asian, International, Korean

Servings servings

Calories 451 kcal

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Ingredients

For the chicken

1½ lbs chicken wings , drumettes, or boneless chunks
1 tsp salt
½ tsp black pepper
1 tsp garlic powder (optional)
¾ cup cornstarch or potato starch
Oil for deep-frying, (enough to submerge chicken)

For the Yangnyeom sauce

2 tbsp gochujang (Korean red chili paste)
2 tbsp ketchup
2 tbsp soy sauce
3 tbsp honey or corn syrup
3 tbsp brown sugar
2 cloves garlic minced
1 tsp grated ginger (optional)
1 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
1–2 tsp gochugaru (Korean chili flakes) to taste

For garnish

1 tbsp toasted sesame seeds
2 green onions thinly sliced

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Instructions

Prepare the chicken

Pat chicken pieces dry with paper towels. Season with salt, pepper, and garlic powder. Coat evenly in cornstarch — shake off excess.

First fry (for crispness)

Heat oil in a deep pan or fryer to 320°F (160°C). Fry chicken in batches for 7–8 minutes, until light golden. Remove and let rest on a rack.

Second fry (for extra crunch)

Raise oil temperature to 375°F (190°C). Fry the chicken again for 2–3 minutes until deeply golden and super crispy. Drain well.

Prepare the Yangnyeom sauce

In a saucepan, combine all sauce ingredients. Simmer over medium heat for 3–5 minutes until it thickens slightly and becomes glossy.

Coat the chicken

Toss the hot fried chicken in the warm Yangnyeom sauce until evenly coated.

Serve

Sprinkle with sesame seeds and green onions. Serve immediately with pickled radish (chikin-mu) and a cold drink (beer is traditional!).

Start Cooking

Disclaimer

Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 451kcal (23%)Carbohydrates: 51g (17%)Protein: 19g (38%)Fat: 19g (29%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 71mg (24%)Sodium: 1236mg (54%)Potassium: 290mg (8%)Fiber: 1g (4%)Sugar: 24g (27%)Vitamin A: 399IU (8%)Vitamin C: 4mg (5%)Calcium: 55mg (6%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken, comfort food, fried, spicy

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