Korean Fried Chicken (Yangnyeom Dak) Recipe

Name: Korean Fried Chicken (Yangnyeom Dak)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken, cut into 2-inch pieces; 1/2 onion, grated; 1 garlic clove, minced; 1 cup cornstarch; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper; 1 large egg; 1 cup cold water; vegetable oil (for frying); 3 tablespoons korean chili paste (gochujang); 5 tablespoons sugar; 1/4 cup ketchup; 2 tablespoons fresh lemon juice (1/2 lemon); 2 tablespoons water, room temperature (more if needed); 2 tablespoons toasted sesame seeds

Servings: persons

1 lb boneless skinless chicken, cut into 2-inch pieces
1/2 onion, grated
1 garlic clove, minced
1 cup cornstarch
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 large egg
1 cup cold water
vegetable oil (for frying)
3 tablespoons korean chili paste (gochujang)
5 tablespoons sugar
1/4 cup ketchup
2 tablespoons fresh lemon juice (1/2 lemon)
2 tablespoons water, room temperature (more if needed)
2 tablespoons toasted sesame seeds

1
Toss together the chicken pieces with the onion and garlic and let marinate in the refrigerator at least 30 minutes.
2
In a medium bowl, whisk toegether the cornstarch, salt, pepper, egg and cold water (do not over mix, you just want to combine them).
3
Heat oil in a deep saucepan over medium heat (350 degrees F); you should use enough that it will cover the chicken pieces by at least an inch.
4
3. Heat the oil in a deep, heavy saucepan over medium heat. Use enough oil that it will cover the chicken pieces by at least an inch when you add them. Heat to a temperature of 350 degrees.
5
Use chopsticks or tongs to dip one chicken piece at a time in the cornstarch mixture, then into the hot oil; repeat with remaining chicken, but do not overcrowd the pan (you will have to do this in batches).
6
Fry until crisp and golden brown, about 8 to 10 minutes; drain on paper toweling.
7
Meanwhile, in a small saucepan, combine chili paste, sugar, ketchup, and lemon juice; heat over medium heat to a slow simmer, adding a small amount of water so that the mixture is a glaze-like consistency.
8
Continue to simmer for 2 to 3 minutes, then remove from heat; stir in the toasted sesame seeds and set aside.
9
Once all the chicken is fried, quickly fry all the pieces once more for added crispness; toss with sauce and serve.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb boneless skinless chicken, cut into 2-inch pieces, 1/2 onion, grated, 1 garlic clove, minced, 1 cup cornstarch, and more.

Yes, Korean Fried Chicken (Yangnyeom Dak) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Fried Chicken (Yangnyeom Dak)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions