Crispy Korean Sweet & Spicy Yangnyeom Chicken Tenders

These Korean sweet and spicy Yangnyeom chicken tenders are double-fried for an impossible crunch and drenched in a sticky, glossy red glaze.

The combination of gochujang, honey, and garlic creates a bold sweet-spicy flavor that clings to every craggy bite. Finished with crushed peanuts and sesame seeds, they're perfect as a main or an appetizer.

Yangnyeom chicken is a beloved Korean fried chicken style known for its double-fried ultra-crispy crust and a sweet-spicy sauce that coats every piece. This recipe uses chicken tenderloins for quick cooking and maximum surface area, ensuring each bite is crunchy and flavorful.

The glaze is made from gochujang, ketchup, honey, brown sugar, and garlic, simmered until thick and shiny. The result is a restaurant-quality dish that comes together in under an hour.

Ingredients

Why this recipe works

The double-frying method is the secret to the signature crunch. The first fry at a lower temperature cooks the chicken through and sets the coating, while the second fry at a higher temperature crisps the exterior and creates a blistered, shatteringly crisp crust.

This two-step process ensures the chicken stays juicy inside and crunchy outside, even after being tossed in the sticky glaze.

Potato starch is the ideal coating for Korean fried chicken. Unlike flour or cornstarch, potato starch produces a thicker, craggier crust that crisps up beautifully and holds its texture when coated with sauce.

The starch also absorbs less oil, keeping the chicken light and not greasy. Combined with the glossy glaze, the contrast of textures is irresistible.

Notes and substitutions

For the best results, use chicken tenderloins, which are naturally tender and cook quickly. If using chicken breast, cut it into strips of similar size for even cooking. Fresh ginger and garlic are essential for flavor; pre-minced versions can be substituted in a pinch but won't be quite as aromatic.

Gochujang, a Korean chili paste, is the star of the glaze. It's available in Asian markets and online. If you can't find it, a combination of red chili paste and a little sugar and vinegar can approximate the flavor. The glaze can be adjusted to taste—add more honey for sweetness or more gochujang for heat.

• potato starch: cornstarch can be used, though the crust will be slightly less craggy.
• gochujang: Mix 2 tbsp red chili paste with 1 tsp sugar and 1 tsp vinegar if gochujang is unavailable.
• honey: Use brown rice syrup or maple syrup for a similar sticky sweetness.
• chicken tenderloins: Chicken breast cut into strips works well; adjust frying time slightly.

Equipment

• Large wok or Dutch oven
• Deep-fry thermometer
• Wire rack
• Large mixing bowls
• Tongs
• Small saucepan