Korean Fried Chicken Sauces: Yangnyeom, Soy-Garlic and Honey-Butter
Korean fried chicken is famous for its crunch and its sauces. Learn the three most popular glazes and how to serve them consistently in a restaurant.
주제 이해를 위한 참고 사진 · Yosomono · Wikimedia Commons · CC BY 2.0
Korean fried chicken is often double-fried for an extra-crisp shell, then tossed in a glossy sauce. The sauce is what guests remember.
Yangnyeom (sweet and spicy)
A sticky glaze built on gochujang, garlic and sweetener. The most iconic Korean chicken flavor.
Soy-garlic
A savory-sweet glaze of soy sauce, garlic and sugar — a safe choice for guests who prefer less heat.
Honey-butter and other trends
Sweet, buttery coatings and cheese powders are popular with younger guests and as limited-time offers.
Consistency tips
- Warm the sauce before tossing so it coats evenly
- Toss just before serving to keep the crunch
- Use a fixed sauce weight per portion
FAQ
Why is Korean fried chicken so crispy?
It is commonly fried twice with a thin batter, which removes moisture and creates a crisp shell.
Can the sauces be used on other dishes?
Yes. They work on wings, tenders, tofu and rice bowls.
Bring Korean food to your menu
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