Yangnyeom (Sweet-Spicy)

📍 Korea

Crispy Korean fried chicken in a sticky, sweet-and-spicy gochujang sauce.

Double-fried and gochujang-glazed — the crown of Korean fried chicken.

The ritual

1
Season
Chicken pieces are seasoned and lightly coated before frying.
2
Double-fry
Fried twice for a thin, extra-crackly crust.
3
Yangnyeom sauce
Gochujang, garlic, honey and soy make a sticky, sweet-spicy glaze.
4
Glaze & sesame
The chicken is tossed in sauce and finished with sesame.

A journey through time

po 1950
Fried chicken arrives
Fried chicken spreads across Korea after the Korean War.
lata 80.
Yangnyeom is born
The sweet-spicy sauce that changes Korean chicken forever is created.
✦
Chimaek culture
Chicken and beer (“chimaek”) become Korea’s favourite pairing.
dziś
A global hit
Korean fried chicken sweeps the globe alongside K-pop and K-dramas.

Good to know

Frying twice renders the fat and gives a thin, glassy crust.

Fermented chili paste brings a sweet-spicy, umami depth.

Best enjoyed the Korean way — with a cold beer.

Latający Kurczak

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