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Korean Fried Chicken, Yangnyeom Tongdak

Your rating: None Average: 3.5 (15 votes)
Average: 2 (1 vote)
gluten free
prep time: 
50 min
inactive time: 
50 min
cooking time: 
50 min
total time: 
100 min

Buy Korean ingredients online here.

Buy Korean ingredients online here.

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Change to: Metric US

Main ingredients

Pre-cut Whole Chicken (about 1 kg) 자른 닭 (about 2.2 lb or your favorite cut of chicken)
½ cupVegetable Oil 식용유

For coat mix

½ cupSweet rice flour 찹쌀가루 (or all purpose flour)
½ cupPotato Starch 감자 전분
½ tspBaking powder 베이킹파우더

For seasoning chicken

1 tspSalt 소금
½ tspBlack Pepper 후추
1 tbsCheongju, Korean Rice Wine 청주 (or white wine)
2 tbsGarlic (minced) 다진 마늘

For making sauce

6 tbsGochujang (Hot Pepper Paste) 고추장
¼ cupBrown Sugar 흑설탕 (can use white sugar or other sweetners)
6 tbsKetchup 케첩
2 tbsCheongju, Korean Rice Wine 청주 (or white wine)
6 tbsMul Yeot / Malt (Maltose) Syrup 물엿
2 tbsChopped onion 다진양파
1 tbsGarlic (minced) 다진 마늘
1 tbsVegetable Oil 식용유
1 tspSoy Sauce (regular) 왜간장
2 tbsStrawberry Jam 딸기잼 (optional, add 2 more tbs of brown sugar instead)

Other ingredients

2 cups  Milk 우유 (Optional)
3 tbsChopped peanuts 다진 땅콩 (or your favorite nut)

Optional Ingredients and Substitutions
For batter You can use Twi-gim-ga-ru (Korean frying powder 튀김가루) instead of rice flour and potato starch for crispier texture.

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Soak chicken (optional)

Soak about 2.2 lb of pre-cut chicken in milk for 20 min. This helps remove gamey smell but it is optional. If the chicken pieces are too big, cut into smaller sized pieces (2-3 bite size). Traditionally the skin is left on but you can remove it if you don’t like it.

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Soak in milk

image: clock.png 20 min

2. Season chicken

Wash the chicken (optional) and drain. If you wash the chicken, thoroughly clean the sink and the surrounding area afterwards with soap to prevent contamination from raw chicken. Add 1 teaspoon of salt, ½ teaspoon of black pepper, 1 tablespoon of rice wine and 2 tablespoons of minced garlic. Mix gently and marinate for 30 minutes.

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Wash and drain


  • 1tsp salt
  • ½ tsp black pepper
  • 1 tbs rice wine
  • 2 tbs minced garlic

Marinate image: clock.png 30 min

3. Preheat vegetable oil

Preheat vegetable oil in a pot or in a deep-fryer for deep-frying (350 °F or 180 °C). The amount of oil depends on what kind of pot you use and how much meat you are frying. There should be enough oil for a few pieces of chicken to be completely immersed when frying.

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Preheat High Heat image: highheat.png

Vegetable oil

350 °F or 180 °C

4. Make sauce

Mix 6 tablespoons of gochujang (hot pepper paste), 4 tablespoons of brown sugar, 6 tablespoons of ketchup, 2 tablespoons of rice wine, 6 tablespoons of malt syrup, 2 tablespoons of chopped onion, 1 tablespoon of minced garlic, 1 tablespoon of vegetable oil, 1 teaspoon of soy sauce and 2 tablespoons of strawberry jam in a bowl. Set aside.

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  • 6 tbs gochujang
  • 4 tbs sugar
  • 6 tbs ketchup
  • 2 tbs rice wine
  • 6 tbs malt syrup
  • 2 tbs chopped onion
  • 1 tbs minced garlic
  • 1 tbs vegetable oil
  • 1 tsp soy sauce
  • 2 tbs strawberry jam

5. Coat chicken

Mix ½ cup of sweet rice flour, ½ cup of potato starch and ½ tsp of baking powder in a mixing bowl. Add chicken and mix well by hand until all the chicken pieces are evenly covered with the powder mix.

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  • ½ cup sweet rice flour
  • ½ cup potato starch
  • ½ tsp baking powder

Add chicken

Mix well until evenly coated

6. Deep-fry

Add the chicken to the pre-heated oil one by one and deep-fry for about 10 minutes until golden To see if the oil is ready, you can drop in a small piece. If it floats to the surface in a couple of seconds, it’s hot enough. Don’t deep-fry too many at once. It will lower the temperature of the oil and the meat will take longer to cook and become greasier. Leave the fried chicken on a flat strainer or paper towel for at least 5-10 minutes to drain fat.

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Drain fat

on strainer or paper towel

7. Deep-fry again

Deep-fry once again for about 30 seconds to 1 min or until golden brown. For chicken, make sure it’s cooked all the way until there is no pink color inside. It can make you sick. Drain fat again on a strainer or paper towel for a couple of minutes.

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Drain fat

8. Chop peanuts

Coarsely chop or grind peanuts (or your favorite nuts).

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  • peanuts

9. Cook sauce

Add the sauce mix in a non-stick pan and simmer it on low heat for about 5 minutes or until it starts to boil.

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Simmer sauce

  • Low Heat image: lowheat.png
  • 1 5 or until boils

10. Coat chicken with sauce

Add the fried chicken to the sauce and quickly mix. Turn off the heat. Sprinkle 3 tablespoons of chopped peanuts.

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  • chicken
  • mix quickly

Turn off heat


  • 3 tbs chopped peanuts

11. Serve

Serve hot on a plate. Enjoy!

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Serve hot



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