Korean food has spiked in international popularity in recent years, with spicy staples from kimchi to fried chicken taking their place in kitchens all over the world. Fried chicken in particular is a huge favorite, and the most popular style is the unique Yangnyeom chicken, which is bathed in a sweet and spicy sauce.

Korean fried chicken is known for its light and super-crisp coating that does not crumble, and this is achieved by frying seasoned chicken once to seal in the flavors, and then frying it a second time, resulting in a less messy drumstick. Classic Yangnyeom sauce is made with gochujang, ketchup, rice syrup, vegetable oil, garlic, and vinegar.

The key to the best Korean fried chicken is to let it marinate for two hours in salt, ground black pepper, and ginger juice, before you fry the chicken in a coat of cornstarch and baking powder. Once the first round of frying is complete, coat the chicken with your spicy and sweet sauce before frying it a second time to make it extra crispy.