Korean fried chicken has taken the world by storm — and behind its bold flavor is gochujang (고추장), Korea’s iconic fermented red chili paste. Among the many varieties, yangnyeom chicken (양념치킨) stands out for its sweet and spicy red glaze. This gochujang-based sauce captures that same flavor, and it’s surprisingly easy to make at home.
What Is Yangnyeom Chicken?
In Korean, yangnyeom means "seasoned" or "sauced." Yangnyeom chicken refers to deep-fried chicken coated in a sticky gochujang sauce — sweet, spicy, and addictive. Internationally, this dish is often called gochujang chicken, and today you’ll learn how to make its signature sauce in your own kitchen.
Ingredients for Gochujang Chicken Sauce
- 2 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp ketchup
- 2 tbsp honey or rice(corn) syrup
- 1.5 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp minced garlic
- 1 tsp sesame oil
How to Make It
1. Combine all ingredients in a saucepan over medium-low heat.
2. Stir constantly until it begins to bubble.
3. Let it simmer for 2–3 minutes until slightly thickened.
4. Remove from heat and cool. Use right away or store in the fridge for up to one week.
The Ultimate Dipping Sauce
This gochujang chicken sauce isn’t just for wings — it's an amazing dipping sauce for chicken nuggets, fries, and more. Its sweet-spicy balance makes it the perfect companion to any crispy snack.
- Chicken Nuggets: Dip your nuggets in this bold Korean-style sauce.
- Snack Platter: Pair it with fries, onion rings, or even mozzarella sticks.
- Lunchbox Tip: Add a small container of sauce to a bento with nuggets and rice.
Bonus: Use It as Tteokkochi Sauce!
Did you know this same sauce works perfectly for tteokkochi (떡꼬치) — Korean spicy rice cake skewers? All you need to do is simmer the sauce a little longer to thicken it, then brush it over pan-fried or grilled rice cakes. It's a nostalgic street snack flavor that’s sweet, spicy, and incredibly satisfying.
- Rice Cakes: Use garaetteok (cylinder-shaped rice cakes), cut into pieces.
- Skewer & Grill: Lightly grill or pan-fry until golden and crispy.
- Brush & Sear: Brush the thickened sauce on and grill briefly to caramelize.
One sauce, so many uses — from crispy chicken to chewy rice cake skewers.
Other Ways to Use It
- Fried Chicken: Toss with crispy fried chicken wings or drumsticks.
- Air Fryer Chicken: Air-fry boneless thighs, then glaze with the sauce.
- Tofu or Cauliflower: Try it with crispy tofu or roasted cauliflower bites.
- Gochujang Chicken Bowl: Serve over rice with grilled chicken and veggies.
Pro Tips for Best Flavor
- Add a pinch of grated ginger for more complexity.
- Use Korean plum syrup (maesil-cheong) instead of sugar for extra depth.
- Double-fry your chicken for authentic Korean crispiness.
More Gochujang Recipes
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