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Korean fried chicken drumsticks coated in sweet-and-spicy Yangnyeom sauce, garnished with sesame seeds and green onions, served on a white platter.

Korean fried chicken drumsticks

Crispy and juicy Korean fried chicken drumsticks coated in a sweet-and-spicy Yangnyeom sauce. Double-fried for the perfect crunch and packed with bold flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time: 4 hours
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Korean
Servings 4 servings
Calories 450 kcal

Equipment

Ingredients
  

For the Marinade:

  • 2 lbs (1 kg) chicken drumsticks
  • 3 tbsp (45 ml) soy sauce
  • 1 tbsp (15 ml) rice wine - mirin
  • 1 tsp grated ginger
  • 2 cloves garlic minced
  • 1 tsp sugar
  • A pinch of black pepper

For the Coating:

  • 1 cup (120 g) cornstarch
  • ½ cup (60 g) all-purpose flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 large egg
  • ⅓ tsp baking soda

For the Yangnyeom Sauce:

  • 3 tbsp (45 g) gochujang Korean chili paste
  • 2 tbsp (30 ml) honey
  • 2 tbsp (28 g) brown sugar
  • 2 tbsp (30 ml) soy sauce
  • 2 tsp (10 ml) rice vinegar
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • 1 tbsp (15 ml) sesame oil

For Garnish:

  • 1 tbsp toasted sesame seeds
  • 2 green onions chopped

For Frying:

  • Vegetable oil for deep frying (enough to submerge drumsticks)

Instructions
 

  • In a large bowl, combine soy sauce, rice wine, ginger, garlic, sugar, and black pepper. Add the chicken drumsticks and mix thoroughly, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for 2–4 hours (or overnight) to allow the flavors to fully penetrate the meat.
  • Add cornstarch, flour, salt, pepper, eggs, and baking soda directly into the bowl with the marinated drumsticks. Mix everything well, ensuring each drumstick is evenly coated in the thick batter. This coating will create the signature crispy crust during frying.
  • Heat the oil in a deep fryer or large pot to 340°F (170°C). Fry the drumsticks in batches for 12–14 minutes, turning occasionally, until golden brown and cooked through. Transfer them to a wire rack to drain excess oil. Check that the internal temperature has reached 165°F (74°C).
  • Increase the oil temperature to 375°F (190°C). Return the drumsticks to the hot oil and fry for an additional 3–5 minutes until they’re deep golden and extra crispy. Transfer them back to the wire rack to drain any excess oil.
  • In a skillet over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, and sesame oil. Stir until the sauce thickens and becomes glossy. Adjust sweetness or spiciness if needed.
  • Place the hot drumsticks in a large bowl, pour the warm Yangnyeom sauce over them, and toss gently until evenly coated. Garnish with toasted sesame seeds and chopped green onions. Serve immediately while hot and crispy.

Notes

Marination Time: For the best flavor, marinate the drumsticks for at least 2-4 hours, ideally overnight.
Double Frying: The first fry cooks the chicken thoroughly, while the second fry ensures an ultra-crispy texture.
Oil Temperature: Maintain 340°F (170°C) for the first fry and 375°F (190°C) for the second fry.
Sauce Coating: Toss the drumsticks in the sauce while they are still hot to ensure even glazing.

Nutrition

Calories: 450kcal
Keyword Crispy Chicken, Double Fried Chicken, Fried Chicken Recipe, Korean Cuisine, Korean Fried Chicken, Sweet and Spicy Chicken, Yangnyeom Sauce
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