Yangnyeom Chicken

Fried chicken tossed, after cooking, in a sweet and spicy red sauce.

Yangnyeom is not a different chicken recipe but a finish: fried pieces are tossed while hot in a sauce of gochujang, garlic, sugar and vinegar. The skin trades some of its crackle for a flavour that sticks to fingers and lips. The heat stays moderate and reads mostly as sweet and tangy rather than sharp.

It sits in the middle of the table and is eaten with gloves or chopsticks, within minutes of arriving, because the sauce keeps softening the coating. Many tables order half plain and half yangnyeom to compare the two textures in one sitting. Pickled radish again does the work of cutting through.

Spice: Spicy
Format: For sharing
Beginner-friendly: 3/3
Main ingredients: Chicken · Gochujang

Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.

We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.