Korean Fried Chicken (Yangnyeom Dak)

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“I guess this dish could be considered an appetizer, or food for a cocktail party, as it is meant to be eaten while drinking alcoholic beverages. It is a type of Korean "anju." It was considered customary to serve guest to your home a homemade brew and some anju to accompany. This recipe comes from Cecilia Hae-Jin Lee, writing for the LA Times, who states, "One of the secrets of Korean fried chicken is to coat the chicken in cornstarch. The other secret is to fry the chicken pieces twice. So, if you want that extra-crispy texture, double-fry your chicken."”

Ingredients Nutrition


  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.

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