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Korean Spicy Chicken is one of South Korea’s most beloved dishes. In the 1970s, Korean fried chicken emerged, inspired by American fried chicken and adapted to suit Korean tastes.

If you’ve tried Yangnyeom chicken, you know it’s bursting with bold flavors and pairs perfectly with a refreshing soda on a relaxing day. Many Koreans view Yangnyeom-chikin as one of life’s sweet pleasures, and they’re right! Traditionally, this Korean dish involves double-frying the chicken and coating it in a tangy gochujang sauce. However, in this recipe, we will grill the chicken rather than fry it.

We will use gochujang, a versatile fermented hot pepper sauce that can be incorporated into various Korean dishes, such as bibimbap, doenjang-jjigae, fried rice, stir-fries, kimchi jjigae, and dips. This fusion dish captures bold flavors with a modern twist. The word “yangnyeom” means “seasoned” in Korean, and the Yangnyeom sauce is a mouthwatering blend that is spicy, sweet, and tangy. It is made with honey, gochujang, white vinegar, garlic, and ketchup. We’ve put a new spin on the traditional Yangnyeom sauce, adding an exciting dimension to the recipe.

Ingredients

Salt, Dried rosemary & Pepper, Rice vinegar, Honey, Ketchup, Minced garlic, Oyster sauce, Gochuchang. Drumsticks, Chicken thighs or Chicken wings are the best pieces to use in this dish.

Dried Rosemary has an earthy, slightly lemony flavor. It pairs beautifully with grilled chicken. Yangnyeom Sauce is a vibrant Korean sauce with several ingredients that balance sweet, savory, and spicy flavors. Rice vinegar adds a bright, tangy flavor. Honey adds its natural sweetness, which complements the chicken’s flavors. Ketchup provides a sweet, tomatoey base for the sauce, reduces the heat of the gochujang, and enhances the oyster sauce’s flavor. The minced garlic infuses the sauce with a savory note. This dish works well with three types of chicken: drumsticks, Chicken thighs, and Chicken wings. Keeping the skin on the chicken will enhance the overall flavor. When the chicken hits the grill pan, the skin will crisp, making the exterior extra-crispy and crunchy.

Instructions

Add cooking oil and butter to the pan. Set the temperature to medium-low. Add the chicken drumsticks to the pan. Add the salt, pepper, and dried Rosemary. The drumsticks should be cooked for approximately ten minutes on each side. Cover with foil to insulate the chicken and prevent drying out.

Now, it’s time to make the hot sauce. This sauce is a unique recipe that comes from South Korea. It is popular in restaurants. Start by adding ketchup, minced garlic, gochujang, honey, rice vinegar, and oyster sauce in a small bowl. Add two tablespoons of water to the sauce. Mix it up. Add it to a small pan.

Cook on low heat. When the sauce starts to bubble, it is ready. You can also use your favorite hot sauce instead of ketchup. Gochuchang is non-negotiable if you want to make an authentic recipe. Honey, rice vinegar, and oyster sauce add different layers of flavor to the sauce. Taste the sauce to ensure that the flavors are right.

Remove the grilled chicken from the stove and coat the drumsticks with the hot sauce. Simple grilled chicken in the comfort of your home. Serve your Korean Spicy Chicken (Yangnyeom-chikin) with some Asian cucumber salad.

Korean Spicy Chicken is a simple and healthy recipe to make at home. It requires minimal effort, and it’s incredibly delicious. Serve with lime wedges.

Expert tips

The key to perfectly grilled Korean Spicy Chicken lies in using foil and effective temperature control. If you don’t have a thermometer to measure the temperature, you can rely on time instead. The ideal internal temperature for the chicken is 74 degrees Celsius. Set your grill to medium heat; avoid high heat, as it cooks the outer layers too quickly compared to the inner layers. This can result in the chicken being crispy and slightly charred on the outside, but dry on the inside. Using foil is necessary for this grilling process; it’s non-negotiable because it helps seal in the chicken’s moisture. The steam created inside the foil acts like a mini-oven, keeping the chicken juicy. After grilling both sides, remove the chicken from the grill and allow the juices to resettle inside before serving.

How to Store Korean Spicy Chicken?

It is quite simple to store in the fridge, and it can be reheated on the stove. Line a Tupperware with parchment paper or foil. Add the Korean spicy chicken to an airtight container and refrigerate for 2 to 3 days. Reheat in the microwave. Alternatively, you can store the drumsticks separately from the sauce.

What to Serve with Korean Spicy Chicken?

This dish is incredibly popular in Korea. It is usually eaten alongside other main dishes and with banchan, which are vegetable side dishes that include Kong Namul (Mung bean sprouts flavored with sesame seed oil and soy sauce). Koreans eat this dish alongside Maekchu (Korean beer) or Soda. They also enjoy spicy Korean chicken with Rice, Kimchi, and kim (Korean seaweed).