Ban Ban Korean Fried Chicken – Half Yangnyeom & Half Fried

Today, let’s make crispy Korean Fried Chicken at home. I’ve tested Korean fried chicken recipes recipes from various chicken restaurant owners and chefs, and this one turned out to be the most delicious Korean fried chicken I’ve ever made at home.

It’s not just regular fried chicken—this is ban ban chicken (half-and-half), which Koreans love. I prepared it with half fried and half yangnyeom (Korean sweet and spicy sauce). You’ll be surprised how much this sauce tastes exactly like the one from Korean chicken brands.

No need to feel sad anymore about not being able to go to Korea to eat Korean chicken. How to make Korean fried chicken? I’m going to show you how to recreate that flavor that you have in Korean fried chicken restaurant right at home!

What is Korean Fried Chicken?

Korean fried chicken is known for its crispy coating and juicy, tender meat. While it was originally inspired by American fried chicken, it has evolved into a unique Korean style with a variety of flavors like honey butter chicken, soy garlic chicken, and yangnyeom (sweet and spicy) chicken. One key feature is that it’s double-fried, which makes the outside extra crispy while special brining techniques keep the inside moist and flavorful.

For Koreans, fried chicken is a food to share. Although the number of single-person households is growing and more people eat it alone nowadays, it’s still commonly enjoyed together. It’s a go-to food after work to have with a cold beer and friends. During big soccer matches, chicken shops are packed and delivery is nearly impossible to get. It’s also the perfect food for lazy days at home or when having a picnic by the Han River. Korean fried chicken is the ultimate delivery food.

What is Ban Ban Chicken (Half Yangnyeom, Half Fried)?

Ban ban chicken (반반 치킨) is a menu option in which a whole chicken is split in half and served with two different flavors. The most common version has one half as classic fried chicken and the other half coated in sweet and spicy yangnyeom sauce (Spicy Korean fried chicken sauce). It’s a popular choice because it allows you to enjoy two delicious flavors with just one order.

What Makes Korean Fried Chicken Different?

Brining

In Korea, various brining methods have been developed to enhance the flavor and texture of the chicken. Some soak the chicken in milk, while others add curry powder, garlic powder, or other secret ingredients. Each chicken shop has its own unique brining recipe.

Crispy but Light Batter

Korean chicken is known for its thin, ultra-crispy coating that isn’t heavy. This crispiness comes from a carefully balanced ratio of batter and precise control of the frying temperature. Due to fierce competition, Korean chicken brands have perfected some of the crispiest chicken in the world.

Double Frying

Korean fried chicken is always double-fried. This technique makes the outside extra crispy while keeping the inside juicy.

Yangnyeom Sauce

The signature sweet and spicy sauce, made with gochujang and ketchup, was developed to suit Koreans who prefer lighter, less greasy flavors. Now, it’s loved all over the world

Wide Variety of Flavors

Korean chicken comes in countless flavors. From sweet and savory soy garlic chicken, to onion chicken topped with mayo and raw onions, scallion chicken with oriental sauce, or cheese chicken dusted with cheese powder—there are so many options that even if you eat chicken every day while in Korea, it would be hard to try them all.

The Origins of Korean Chicken

Korean chicken wasn’t always the crispy, fried version that is popular today. In the 1960s, it referred to whole rotisserie chickens cooked in electric ovens. Bite-sized, crispy Korean fried chicken first appeared in the 1970s thanks to Korea’s first chicken franchise, Lims Chicken. The company introduced this new style to the market.

The Birth of Yangnyeom Chicken

The iconic Korean yangnyeom chicken, coated in sweet and spicy red sauce, was born in the 1980s. Yoon Jong-gye, the owner of a small chicken shop in Daegu, wanted to solve the problem of chicken drying out once it cooled. Inspired by kimchi, he came up with the idea of coating fried chicken in red sauce to keep it flavorful and moist. Thus, the now-famous yangnyeom sauce was born.

His restaurant, Mexican Chicken, was the first to serve it. Later, popular brands like Pelicana and Cheogajip followed suit, becoming pioneers of the sweet and spicy chicken craze.

Ingredients for Korean Chicken

Chicken

Korean fried chicken is made using all parts of a whole chicken. At most Korean chicken restaurants, a whole chicken with a variety of parts is usually served.

The most popular part among Koreans is the leg, which is juicy, tender, and full of flavor. For today’s recipe, however, I used only drumsticks. You can use boneless cuts if you prefer, but bone-in pieces are recommended for classic Korean fried chicken. The marrow from the bones adds extra flavor while frying.

If you’re craving boneless chicken, I suggest using drumsticks or thigh meat. If those aren’t available, chicken tenders are an okay alternative. I don’t recommend using chicken breast because it tends to be too dry for this recipe.

The Batter

Korean chicken is all about that ultra-crispy coating. Once you try this recipe, you’ll understand why your previous attempts may have turned out soggy or lacking flavor.

• No Cornstarch: Many people outside Korea tend to use cornstarch when making Korean fried chicken, but cornstarch alone doesn’t give you that signature crunch.

• Frying Mix

• Seasoning the Batter: I add garlic powder, onion powder, and paprika powder to infuse the batter with flavor.

• Umami Boost: The batter needs to be well-seasoned, so don’t be shy with the salt. Here’s the secret ingredient: MSG. Many owners of Korean chicken restaurants point to MSG as the real secret behind that addictive flavor.

Brining the Chicken

Does your chicken always turn out dry and bland? Then you probably skipped the brining step. Brining is absolutely essential. It makes the meat juicy and tender. That’s exactly why Korean chicken is crispy on the outside and moist on the inside. The flavor soaks deep into the meat, ensuring that every bite is packed with umami. For this recipe, I brined the chicken for 2 hours, but the longer, the better.

The Signature Ripple Crust

One of the most iconic features of Korean chicken is its thin, crispy batter with a beautiful, rippled texture. Let me show you how to achieve that look and texture at home.

Here’s the secret: after coating the chicken in the wet batter, you lightly toss it in the dry flour mix while shaking it gently. This allows only the outer layer to catch the flour in an uneven, wavy way.

The second trick is to place the coated chicken in a fine strainer or sieve and shake off any excess flour. This extra step helps create those signature ripples and results in an ultra-thin, crispy coating.

Yangnyeom Sauce

Yangnyeom sauce is the sweet and spicy glaze that makes Korean fried chicken so addictive. Whatever you do—don’t buy this from the store. The homemade version is way better and surprisingly easy to make.

Ingredients

• Gochujang (Korean red chili paste)
• Ketchup
• Gochugaru (Korean red pepper flakes)
• Corn syrup
• Minced garlic
• Water
• Strawberry jam

Now, here’s the secret ingredient: strawberry jam.
Most people, including many Koreans, have no idea that this goes into Korean yangnyeom sauce. However, several Korean chicken shop owners have revealed it to be their secret ingredient. The jam adds depth and a soft tanginess, as well as just the right amount of sweetness, creating that subtle, authentic flavor that can’t be replicated otherwise.

Easy Fried Chicken At Home

Making fried chicken at home can feel like a hassle. But here’s a super simple method anyone can try: Fried Chicken Jeon. No complicated batter, no deep-frying, and no need for tons of oil—just pan-fry it right in a regular skillet. And yes, it still comes out crispy and delicious.

I made this as a ban ban (half-and-half) chicken version: Half coated in a sweet soy glaze, the other half in classic sweet and spicy sauce. Perfect for when you want Korean chicken flavors without the mess.

Fried Chicken Kitchen Tools

Deep Wok Pan: While a deep fryer is great, home fryers are usually too small, making it difficult to fry large batches at once. Plus, most homes in Korea don’t have deep fryers. That’s why in Korean kitchens, a deep wok or a deep pot is typically used, allowing the chicken to be fully submerged in oil.

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Cooking Thermometer: If you want to make perfectly crispy fried chicken, a cooking thermometer is a must. The oil temperature plays a crucial role in achieving that golden, crispy texture.

Sieve: A sieve is essential for fried chicken. It helps shake off excess flour from the batter, ensuring that it’s evenly coated. It’s also useful for draining excess oil from the chicken after frying.

Saucepan: A small saucepan is needed for simmering the sauce for the yangnyeom chicken.

Mixing Bowl: When making yangnyeom chicken, a large mixing bowl is ideal for coating the chicken with the sauce all at once. It makes the process much easier and ensures every piece is evenly coated.

How to Order Korean Chicken Like a Local

Korea has many different chicken dishes, and some of the terminology can be difficult for foreigners to understand. Let me walk you through the most common types of chicken orders, so you can enjoy delicious fried chicken like a local when you’re in Korea!

• Fried Chicken (후라이드치킨): This is the classic, crispy fried chicken that forms the basis of Korean fried chicken. It’s perfectly crunchy on the outside and juicy on the inside.

• Yangnyeom Chicken (양념치킨): This is a slightly spicy and sweet version of fried chicken, coated in a savory Korean sauce made with gochujang (Korean chili paste) and other seasonings. It’s one of the most popular choices!

• Ban Ban (반반): The “Ban Ban Chicken” menu is a unique offering found at many Korean chicken restaurants. It means “half and half,” so you get two flavors in one order. Typically, it’s half fried chicken and half yangnyeom chicken. Some places also offer half-and-half options with other flavors, such as honey butter, onion, or cheese chicken. However, this can vary from restaurant to restaurant.o restaurant.

• Boneless (순살): If you don’t want to deal with bones, you can order boneless chicken. For instance, Koreans often order boneless chicken for picnics along the Han River so they won’t get their hands greasy. It’s more convenient and cleaner. However, keep in mind that some menu items taste better with the bone-in version. With “pa dak” (onion chicken), for instance, it’s best to order boneless chicken so you can enjoy the crispy onion topping. However, traditional fried chicken is often best with the bones.
• Other Menu Options: Some other popular menu items include
  • Honey Combo (허니콤보): Honey butter chicken, which is sweet and savory.
  • Soy Sauce Chicken (간장치킨): Chicken coated in a savory soy sauce glaze.
  • Pa Dak (파닭): Chicken served with crispy onions and a special sauce, often best when ordered boneless.
  • Cheese Chicken : Chicken topped with cheese, a popular trend in Korea.

10 Best Korean Fried Chicken Brands

If you’re struggling to choose which chicken brand or menu item to try, you can check out the 10 Best Korean Fried Chicken options. I’ve gathered some of the most popular chicken brands in Korea that locals often order, and I’ve also included recommendations for each brand. Don’t miss out!

10 Best Korean Fried Chicken in Korea

Best Side Dishes

After moving to Europe, I was surprised to find that many Korean barbecue restaurants serve fried chicken with their barbecue dishes. As a Korean, I find this combination overwhelming and a bit odd. In Korea, however, there are perfect side dishes that complement fried chicken. Today, I’m going to introduce you to the authentic side dishes that complement Korean fried chicken perfectly.

• Chikin Mu (치킨무): This sweet and tangy pickled radish perfectly cuts through the greasy flavor of fried chicken. It’s an essential side dish that accompanies every order of fried chicken in Korea. Its refreshing, slightly tart taste helps cleanse your palate between bites of crispy, savory chicken.

• Cabbage Salad (양배추 샐러드): You may not find this at every fried chicken restaurant, but if you go to a pub-style restaurant in Korea, it’s likely to be on the menu. The salad usually comes with cocktail dressing, a mixture of ketchup and mayonnaise. Its sweet and tangy flavor pairs beautifully with rich, crispy fried chicken.

• Tteokbokki (떡볶이): Koreans often pair spicy food with rich, greasy dishes. Tteokbokki, spicy and chewy rice cakes, is a popular side dish to order with fried chicken, especially when sharing with friends. When the greasiness of the chicken becomes overwhelming, a bite of spicy tteokbokki provides the perfect relief. The flavor combination is hard to resist, and once you try it, you’ll be hooked.

• Cheese Balls (치즈볼): Many fried chicken restaurants in Korea serve cheese balls, which are crispy, fried balls filled with gooey mozzarella cheese. They’re so delicious that I miss them terribly while living in Europe. The combination of a crunchy exterior and melt-in-your-mouth cheese filling makes them irresistible. BHC, a popular fried chicken chain in Korea, is especially famous for its cheese balls. Make sure to try them if you get the chance!

Best Drinks to Pair with

The greasy, crispy texture of fried chicken pairs perfectly with carbonated drinks. Here are the best drink options that complement Korean fried chicken

• Beer (맥주): Korean fried chicken is best enjoyed with beer. We call it Chimaek (chicken and beer). The key is to go for a Korean beer, not just any international brand. Korean beers are lighter and have a smooth finish, making them perfect for sipping alongside your fried chicken. The carbonation in the beer helps cut through the richness of the chicken, making it a refreshing pairing.

• So-Maek (소맥): This is a popular Korean drink made by mixing beer and soju. It’s a favorite among Koreans when eating fried chicken. The combination of the light beer and strong soju creates a unique, flavorful drink that enhances the experience of eating fried chicken. It’s a beloved beverage pairing for those who enjoy a bit of a kick with their meal.

• Soft Drinks: If you’re looking for a non-alcoholic option, a simple soda like cola works wonders. It’s the perfect alternative to a mocktail, with its sweet and fizzy characteristics. The carbonation in soda complements the greasy fried chicken, offering a refreshing contrast to the rich flavors.

Substitute Ingredients

• Gochugaru: If gochugaru is too spicy, you can substitute it with paprika powder. It still adds a nice color and flavor, but with less heat, making it a great alternative.

• Mulyeot: Instead of mulyeot, I recommend using agave syrup, which is easily available in Europe. Jocheong or oligodang are also good substitutes. Honey can be used, but be cautious as its flavor can be quite strong, so it may overpower the dish.

Get Ingredients

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• Mulyeot (corn syrup): https://amzn.to/414jWYx (US), https://amzn.to/3X3nxnh (DE), https://amzn.to/3R7CSQe (UK)

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