chickenhoneysesame
Korean Fried Chicken with Yangnyeom Sauce
Chicken thighs are marinated with ginger and garlic, coated in potato starch, fried and finished with a glossy gochujang sauce.
From YouTube · Jan 24, 2026
Chicken thighs are marinated with ginger and garlic, coated in potato starch, fried and finished with a glossy gochujang sauce.
25 min, including marinating
Prep time
15 min
Cook time
40 min, plus any final frying and saucing time not stated
Total time
4 servings
Yield
Ingredients
17 ingredients- [Chicken] 1 lb boneless chicken thighs, cut into 3-inch chunks
- [Chicken] 3/4 teaspoon salt
- [Chicken] 1/2 teaspoon crushed pepper
- [Chicken] 1 teaspoon grated garlic
- [Chicken] 1 teaspoon grated ginger
- [Coating] 1/2 cup potato starch
- Oil, for deep-frying
- [Yangnyeom sauce] 2 tablespoons gochujang
- [Yangnyeom sauce] 1 teaspoon mustard paste
- [Yangnyeom sauce] 1 1/2 tablespoons light soy sauce
- [Yangnyeom sauce] 2 tablespoons honey
- [Yangnyeom sauce] 2 tablespoons brown sugar
- [Yangnyeom sauce] 2 teaspoons rice vinegar
- [Yangnyeom sauce] 1 tablespoon sesame oil
- [Finishing] 1 teaspoon minced garlic
- [Finishing] 4–5 dried red chillies, deseeded and cut
- [Finishing] 1–2 teaspoons white sesame seeds
Method
13 steps- Cut the chicken thighs into 3-inch chunks.
- Grate the ginger and garlic for the marinade.
- Mince the separate garlic for finishing and cut the deseeded red chillies.
- Mix the gochujang, mustard, soy sauce, honey, brown sugar, rice vinegar and sesame oil for the Yangnyeom sauce.
- Combine the chicken with salt, pepper, grated garlic and grated ginger and marinate for 15 minutes.
- Add the potato starch and coat the chicken thoroughly.
- Heat oil for deep-frying until medium hot.
- Add the chicken pieces one by one without crowding the pan.
- Leave undisturbed for 30 to 60 seconds, then fry on medium heat for 4 to 5 minutes until the colour changes.
- Remove and repeat with the remaining chicken.
- Rest all the fried chicken for 10 minutes.
- Complete the final crisping and Yangnyeom-sauce coating according to the original video; the stored source does not retain the exact final timing.
- Finish with minced garlic, red chillies and sesame seeds, then serve immediately.
Recipe notes
Helpful tips
- Do not overcrowd the frying oil.
- Potato starch gives the intended crisp coating.
- Rest the chicken for 10 minutes after the first fry.
- The stored source does not preserve the exact final frying and sauce-tossing instructions.
Equipment
- Mixing bowls
- Deep frying pan or wok
- Slotted spoon
- Wire rack or plate
- Clean wok or frying pan for sauce
Storage
Best served immediately. Refrigerate leftovers for up to 2 days and reheat in an oven or air fryer.
Additional tips
- Deep-fry carefully and ensure the chicken reaches 74°C or 165°F internally.
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