Sweet & Spicy Korean Fried Chicken (Yangnyeom Chicken)

Double-fried for maximum crunch and coated in a glossy, sticky, sweet-and-spicy sauce made using 100% Halal-friendly ingredients (no mirin, rice wine, or non-halal additions).

Prep & Cook Time

• Prep Time: 20 mins

• Cook Time: 20 mins

• Servings: 4

Ingredients

For the Chicken & Batter:

• 1 kg (2.2 lbs) Boneless chicken thighs or bite-sized chicken wings

• 1 tsp Salt

• 1/2 tsp Black pepper

• 1 tbsp Fresh ginger, minced

• 2 cloves Garlic, minced

• 1/2 cup Cornstarch (or potato starch)

• 1/2 cup All-purpose flour

• 1/2 cup Cold water

• Vegetable oil for deep frying

For the Halal Yangnyeom Sauce:

• 3 tbsp Gochujang (Korean red chili paste — verify Halal certification on packaging)

• 2 tbsp Honey or maple syrup

• 2 tbsp Brown sugar

• 2 tbsp Soy sauce

• 1 tbsp Tomato ketchup

• 1 tbsp Garlic, finely minced

• 1 tbsp Apple cider vinegar or white vinegar (halal substitute for rice wine/mirin)

• 1 tbsp Sesame oil

Garnish:

• 1 tbsp Toasted sesame seeds

• 2 tbsp Spring onions (scallions), finely chopped

Instructions

1. Marinate the Chicken:

   Cut chicken thighs into bite-sized pieces. In a bowl, toss chicken with salt, black pepper, minced ginger, and garlic. Let sit for 15 minutes.

2. Prepare the Batter:

   Mix cornstarch, flour, and cold water in a bowl to create a smooth, light batter. Coat the chicken pieces thoroughly in the batter.

3. First Fry (Cook Through):

   Heat vegetable oil in a deep pot to 175°C (350°F). Gently drop chicken pieces in batches and fry for 5–6 minutes until pale golden and cooked through. Remove with a slotted spoon and drain on paper towels. Let rest for 5 minutes.

4. Second Fry (Maximum Crunch):

   Reheat the oil to 190°C (375°F). Fry the chicken a second time for 2–3 minutes until deep golden brown and super crispy. Drain on a wire rack.

5. Make the Sauce:

   In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, ketchup, minced garlic, vinegar, and sesame oil. Bring to a gentle simmer for 2 minutes until glossy and slightly thickened, then remove from heat.

6. Coat & Serve:

   Transfer the crispy chicken into a large bowl, pour the warm sauce over it, and toss quickly to coat every piece evenly. Garnish with toasted sesame seeds and chopped spring onions, and serve immediately!

Halal Tip

• Gochujang: Most commercial Gochujang brands use natural fermentation, but some contain trace alcohol. Look for Halal-certified brands (such as Sempio Halal Gochujang or CJ Haandrepl Halal) to ensure 100% compliance.