Yangnyeom chicken (양념치킨) is a Korean-style fried chicken coated in a rich, sweet-and-spicy sauce made with gochujang, garlic, and sugar. Crispy on the outside, juicy on the inside, and packed with flavor, this dish has become a favorite across generations.
The dish originated in South Korea in the 1980s as a way to make leftover fried chicken more enjoyable even after cooling. It quickly spread throughout the country with the help of major chicken chains like Pelicana and Mexicana Chicken. Today, it’s a staple of Korean cuisine, found in homes, restaurants, and convenience stores alike.
In Japan, its popularity soared thanks to Korean dramas that often feature characters enjoying yangnyeom chicken. Now, you can find it in bento shops, supermarkets, and even convenience stores. The balance of sweetness and gentle heat makes it a hit with kids and adults alike.
This version is made by pan-frying the chicken instead of deep-frying, making it easy to prepare at home. The addictive sauce pairs wonderfully with fried chicken—one bite and you'll be hooked!
20 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 15 oz boneless, skin-on chicken thighs (1–2 pieces)
- 2 tbsp. cornstarch (for coating)
- 4 tbsp. vegetable oil (for frying)
- toasted white sesame seeds (for garnish)
- A1 tbsp. sake (or dry white wine)
- A1 tsp. ginger paste (grated fresh ginger)
- Asalt and pepper (to taste)
- B2 tbsp. gochujang (Korean red chili paste)
- B1 tbsp. ketchup
- B1 tbsp. sugar
- B1 tbsp. sake (or dry white wine)
- B1/2 tbsp. sesame oil
- B1/2 tbsp. soy sauce
- Bgarlic paste (or approx. 2 cm from a garlic tube)
INSTRUCTIONS
- 1
Cut the chicken thighs into bite-sized pieces. Place in a bowl and add the ingredients from group A (sake, ginger, salt, and pepper). Mix well and let marinate for about 10 minutes. (You can freeze the chicken at this stage for later use.)
- 2
Coat the marinated chicken pieces evenly with cornstarch.
- 3
Heat vegetable oil in a skillet over medium heat. Add the chicken and pan-fry until golden and cooked through, about 3–4 minutes per side. Remove and drain on paper towels. Wipe out the skillet.
- 4
Add all ingredients from group B (gochujang, ketchup, sugar, sake, sesame oil, soy sauce, and garlic paste) into the cleaned skillet. Heat over low to medium heat, stirring until the sauce starts to bubble. Return the chicken to the pan and toss to coat evenly in the sauce. Sprinkle with sesame seeds and serve.
RecipeID
39
Tips & Notes
・ For extra heat, add chili flakes or a touch of doubanjiang (fermented chili paste).
・ Marinate and freeze the chicken for up to 2 weeks.
・ Leftovers can be refrigerated for 4–5 days.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."