Crispy Korean Sweet & Spicy Yangnyeom Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For the crispiest results, serve the chicken immediately after tossing in the glaze. If you need to hold them, keep the glaze separate and toss just before serving. You can also reheat leftovers in an air fryer or oven to restore some crunch, though fresh is always best.

To make the glaze ahead, simmer it and store it in the refrigerator for up to a week. Reheat gently before using. If the glaze thickens too much after cooling, add a splash of water to loosen it.

The chicken itself is best fried fresh, but the coating can be prepared in advance and stored in the refrigerator.

Variations

• Spicy Gochujang Glaze: Increase the gochujang to 4 tablespoons and add 1 teaspoon of gochugaru (Korean chili flakes) for extra heat. Reduce the honey to 2 tablespoons to keep the balance.
• Garlic Soy Glaze: Replace the gochujang with 3 tablespoons of soy sauce and add 2 extra cloves of garlic. Omit the ketchup and brown sugar, and use honey only for sweetness.
• Sesame-Ginger Glaze: Add 1 tablespoon of toasted sesame oil and 1 teaspoon of grated ginger to the glaze. Sprinkle with extra sesame seeds before serving.
• Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce, and ensure the gochujang is gluten-free. The potato starch coating is naturally gluten-free.

Storage and make-ahead

Fridge

Store leftover glazed chicken in an airtight container in the refrigerator for up to 3 days. The coating will soften but the flavor remains.

Freezer

Freeze unglazed fried chicken tenders in a single layer, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover glazed chicken in a 350°F (175°C) oven for 5-7 minutes or in an air fryer at 375°F (190°C) for 3-4 minutes until hot and crispy.

Leftover glazed chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. The coating will soften over time, but the flavor remains.

To reheat, place them in a 350°F (175°C) oven for 5-7 minutes or in an air fryer at 375°F (190°C) for 3-4 minutes until hot and crispy.

You can prepare the glaze up to a week ahead and keep it refrigerated. The chicken can be coated and refrigerated for a few hours before frying, but for best results, fry just before serving.

If you want to fry ahead, do the first fry, let them cool, and refrigerate; then do the second fry just before serving.

Serving ideas

Serve the Yangnyeom chicken tenders as a main dish with steamed rice and pickled radishes for a complete Korean meal.

They also make excellent party appetizers—place them on a platter with toothpicks and extra napkins. The sticky glaze and crunchy coating are a crowd favorite.

For a fun twist, serve the tenders on a bed of shredded cabbage or lettuce leaves for wrapping. Add a side of spicy pickled vegetables or a simple cucumber salad to balance the richness. The sweet-spicy flavor pairs well with cold beer or a refreshing citrus soda.

Frequently asked questions

Recipe card

Crispy Korean Sweet & Spicy Yangnyeom Chicken Tenders

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 500 g chicken tenderloins
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 cup potato starch
• 3 tbsp gochujang (Korean chili paste)
• 3 tbsp ketchup
• 3 tbsp honey
• 2 tbsp brown sugar
• 4 cloves garlic, minced
• 1/4 cup crushed roasted peanuts
• 1 tbsp sesame seeds
• 4 cups vegetable oil, for frying

Instructions

1. In a large bowl, toss the chicken tenderloins with grated ginger and soy sauce. Let them sit for 10 minutes while you prepare the coating. Place the potato starch in a shallow dish. Dredge each tenderloin in the starch, pressing firmly so it adheres and forms craggy, flaky shards. Shake off excess and set on a plate.
2. Heat the vegetable oil in a large wok or Dutch oven to 170°C (338°F). Carefully add the coated chicken tenders in batches, without crowding. Fry for 5 minutes, turning occasionally, until the coating is set and lightly golden. Remove with tongs and drain on a wire rack.
3. Increase the oil temperature to 190°C (375°F). Return the fried tenders to the hot oil in batches and fry for 90 seconds, until deep golden brown and shatteringly crisp. The coating should blister and sound crunchy when tapped. Remove and drain on a wire rack.
4. In a small saucepan, combine gochujang, ketchup, honey, brown sugar, and minced garlic. Place over medium heat and simmer, stirring frequently, until the sauce thickens, becomes glossy, and bubbles steadily. This takes about 3 to 4 minutes. Remove from heat and keep warm.
5. Place the hot fried chicken tenders in a large bowl. Pour the warm glaze over them and toss quickly with tongs until every piece is evenly coated. The glaze will cling and create a sticky, glossy finish.
6. Transfer the glazed tenders to a serving platter. Sprinkle with crushed roasted peanuts and sesame seeds. Serve immediately while hot and crispy.

Contains: gluten, soy, peanuts, sesame

Estimated nutrition per serving

Calories

680

Protein

35 g

Carbohydrates

55 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.