Korean Yangnyeom Chicken, Sweet and Spicy Fried Chicken

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Andong Hahoe Village

📍 Where this dish comes from: Andong · Andong Hahoe Village
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Korean Yangnyeom Chicken, plated and ready to serve

Yangnyeom chicken is Korean fried chicken tossed in a sticky, sweet and spicy red glaze. This keto version coats the chicken in crushed pork rinds and bakes it until crackly, then tosses it in a glaze made with allulose. It is a perfect Friday night treat.

Per serving: 659 calories · 3 g net carbs · 57 g protein · 44 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Yangnyeom Chicken

Korean Yangnyeom Chicken, plated and ready to serve

Korean Yangnyeom Chicken, Sweet and Spicy Fried Chicken

Yangnyeom chicken is Korean fried chicken tossed in a sticky, sweet and spicy red glaze. This keto version coats the chicken in crushed pork rinds and bakes it until crackly, then tosses it in a glaze made with allulose. It is a perfect Friday night treat.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Main Course
Cuisine: Korean
Servings: 4 servings
Calories: 659kcal

Ingredients

  • 2 1/2 pounds chicken wings or drumettes patted very dry
  • 1 1/2 teaspoons baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup finely crushed pork rinds
  • Glaze: 2 tablespoons Keto Gochujang-Style Paste (Chapter 10) or store-bought gochujang, 1/4 cup allulose, 2 tablespoons sugar-free ketchup, 1 tablespoon soy sauce, 4 cloves garlic minced, 1 tablespoon butter
  • 1 tablespoon crushed peanuts or toasted sesame seeds for garnish

Instructions

  • Heat the oven to 425°F (220°C) and set a wire rack on a foil-lined baking sheet.
  • Toss the wings with the baking powder, salt and pepper until evenly coated. Then toss with the crushed pork rinds.
  • Arrange the wings on the rack without touching. Bake for 40 to 45 minutes, turning once, until deep golden and crisp.
  • While the wings bake, combine all the glaze ingredients in a large skillet. Simmer over low heat for 2 to 3 minutes, until glossy and thick.
  • Add the hot wings to the skillet and toss quickly to coat. Sprinkle with peanuts or sesame seeds and serve right away.

Notes

Baking powder is the trick to crisp skin without frying. It raises the skin's pH so it browns and blisters. Toss the wings in the glaze just before serving; they soften if they sit.
Chef's Tip: An air fryer works beautifully: cook at 400°F (200°C) for 22 to 25 minutes, shaking the basket halfway.
Keto Swap: Korean fried chicken is double-fried in a starch batter and glazed with corn syrup. Pork rinds, baking powder and allulose give the same crunch and stickiness. The nutrition uses the keto paste; store-bought gochujang adds about 4 grams of net carbs per serving.
Success Tip: Make half the batch with the soy-garlic glaze from the next recipe for those who prefer it mild. Serve with pickled daikon cubes, just like Korean chicken shops.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 659kcal | Protein: 57g | Fat: 44g | Fiber: 0.9g
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Cooking Korean Yangnyeom Chicken in the kitchen

About This Dish

Yangnyeom means "seasoning," and yangnyeom chicken was created in the 1980s, when Korean chicken restaurants began coating fried chicken in a sweet chili glaze. Korea now has tens of thousands of fried chicken restaurants. Fried chicken and beer together are so popular they have their own name, chimaek. Half-and-half orders, with plain fried chicken and yangnyeom chicken in one box, are a standard choice. The boxes almost always come with a side of sweet pickled radish cubes.

Pairs Well With

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 5: Chicken (Andong Hahoe Village). See all Korean recipes

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