Introduction
Chimaek (치맥) — fried chicken eaten with cold drinks, especially outdoors — is one of the most recognizable casual food experiences in Korean culture. Eating fried chicken by the Han River in Seoul, at a street-side restaurant, or ordered for delivery at home is part of everyday Korean life.
Korean fried chicken is known for its extra-crispy, thin coating and smaller pieces. This recipe covers the basic plain (후라이드) version — and once you have the base, a simple yangnyeom sauce turns it into the popular sweet and spicy glazed version.
About This Dish
Korean fried chicken differs from many Western versions in a few key ways. The coating is lighter and crispier — made with a combination of flour and starch rather than a thick batter. The chicken is typically double-fried: once to cook through, and again at a higher temperature to achieve maximum crunch. The result is a thinner, crispier shell that holds its texture even after saucing.
The plain version (후라이드, huraideu) is salted and eaten as is. The yangnyeom version (양념치킨) is tossed in a sticky, sweet-and-spicy sauce made from gochujang, soy sauce, garlic, and sugar. Both versions are served with pickled yellow radish (단무지, danmuji) as a standard accompaniment.
Finished Dish Preview
Left: Plain Fried Chicken (후라이드) · Right: Yangnyeom Chicken (양념치킨)
Ingredients
Serves 2–3
Chicken
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken pieces (drumsticks, wings, or thighs) | 800g–1kg | Bone-in pieces work well. Cut into smaller pieces if preferred. |
| Salt | 1 tsp | |
| Black pepper | ½ tsp | |
| Garlic powder | ½ tsp | Optional |
| Neutral cooking oil | Enough for deep frying | Vegetable or canola oil |
Coating
| Ingredient | Amount | Notes |
|---|---|---|
| Potato starch (or cornstarch) | 4 tbsp | Key ingredient for crispiness |
| Plain flour | 4 tbsp | |
| Cold water | 5–6 tbsp | Add gradually — the batter should be thin, not thick |
| Salt | A pinch |
Basic Instructions (Plain Fried Chicken)
- Season the chicken. Pat the chicken pieces dry with paper towels. Season with salt, pepper, and garlic powder. Let sit for 10–15 minutes.
- Make the batter. Mix potato starch, flour, and a pinch of salt. Add cold water gradually and stir until you get a thin, loose batter — it should coat the chicken lightly, not thickly.
- First fry. Heat oil to 160–170°C (320–340°F). Dip each piece in the batter and fry in batches for 8–10 minutes until cooked through but not yet deeply colored. Remove and drain on a rack or paper towels. Let rest for 5 minutes.
- Second fry. Raise the oil temperature to 180–190°C (355–375°F). Fry the chicken again for 3–4 minutes until deeply golden and very crispy. Remove and drain.
- Season and serve. Sprinkle lightly with salt while hot. Serve immediately with pickled yellow radish on the side.
Yangnyeom Sauce (양념 치킨)
Once the plain fried chicken is ready, toss it in this sauce for the sweet and spicy glazed version.
Yangnyeom Sauce Ingredients
Gochujang (Korean red pepper paste) — 2 tbsp
Soy sauce — 1 tbsp
Sugar — 2 tbsp
Honey — 1 tbsp
Garlic, minced — 2 cloves
Ketchup — 1 tbsp (adds color and mild sweetness)
Sesame oil — 1 tsp
Water — 2 tbsp
How to make the sauce
- Combine all sauce ingredients in a small saucepan over medium-low heat.
- Stir and simmer for 2–3 minutes until the sauce thickens slightly and becomes glossy.
- Immediately toss the hot fried chicken in the sauce until evenly coated.
- Serve right away — the sauce coating softens the crust quickly, so eat while fresh.
Cooking Tips
Double frying is the key: The first fry cooks the chicken through. The second fry at higher heat creates the extra-crispy shell. Skipping the second fry will produce a softer, less crispy result.
Keep the batter thin: A thin batter gives a light, crispy coating. A thick batter produces a heavy, doughy shell. If the batter seems too thick, add a little more cold water.
Cold water matters: Using cold water in the batter slows gluten development, which contributes to a crispier result. Some recipes use ice-cold water or add a few ice cubes.
Potato starch vs cornstarch: Both work. Potato starch gives a slightly lighter, more delicate crunch. Cornstarch is more widely available and also produces a crispy result.
Don't overcrowd the oil: Fry in small batches. Adding too many pieces at once lowers the oil temperature and produces soggy chicken.
Rest between fries: Letting the chicken rest for 5 minutes after the first fry allows steam to escape before the second fry, which helps achieve better crunch.
Yangnyeom timing: Toss the chicken in sauce immediately before serving. The sauce softens the crust over time, so yangnyeom chicken is best eaten fresh.
How to Serve
Korean fried chicken is served with pickled yellow radish (단무지) as a standard side — the mild acidity cuts through the richness of the fried chicken. It is casual food, typically eaten with hands or chopsticks, with cold drinks alongside.
In Korea, fried chicken is also commonly served with a small dish of sweet pickled radish cubes and sometimes a dipping sauce. It is shared food — order one or two whole chickens for a group and eat from the same plate.
Where to Watch
Queen of Tears is available on Netflix in many regions. Streaming availability may vary depending on your country, so check your local Netflix library.
Related Food Guide
If you are interested in other foods associated with the filming locations in Queen of Tears, you may also enjoy:
👉 Queen of Tears Food Guide — kdrama-recipes.com
Related K-Drama Travel Guide
If you are also interested in visiting the real locations from this drama, check out our related filming locations guide on scene-note.
👉 Queen of Tears Filming Locations — scene-note.com
Sources and Notes
This article is a general home-style Korean recipe guide for international readers. It is not an official recipe from the drama and does not claim that this dish is officially featured in Queen of Tears.
Korean fried chicken recipes vary widely — this version is written as a simple home-style recipe that can be made with basic ingredients outside Korea.
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