Yangnyeom Chicken Sauce
- Korean Food Addict
- Nov 19, 2025
60 min
Story
Yangnyeom Chicken Sauce
Yangnyeom Chicken Sauce is a versatile sweet and spicy sauce that transforms fried chicken into the beloved Korean yangnyeom chicken. Making it at home gives you a generous amount without any additives.
How to Use
Toss with fried chicken or chicken nuggets, or use as a dipping sauce. Leftover sauce works great for stir-frying vegetables, braising fish cakes, or seasoning dried anchovies.
Adjusting Flavor
The base recipe is quite sweet. For more heat, add chopped green peppers or increase gochugaru. To reduce sweetness, adjust the sugar and corn syrup amounts.
Storage
Cool completely before transferring to clean glass containers. Refrigerate for 2-3 weeks. Reheat in microwave before serving for best results.
Instructions:
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Add Base Ingredients
- Add 1 cup water to a pot
- Add 0.5 cup soy sauce
- Add 1 cup sugar
- Add Base Ingredients
- Add 1 cup water to a pot
- Add 0.5 cup soy sauce
- Add 1 cup sugar
- Add Ketchup
- Add 1 cup ketchup
- Mix thoroughly
- Stir until sugar dissolves
- Add Seasonings
- Add 0.5 cup minced garlic
- Add 0.5 cup gochugaru and 2 cups corn syrup
- Add 0.5 cup gochujang and mix completely
- Boil
- Bring to boil over medium heat
- Stir occasionally
- Simmer for about 1 hour
- Check Consistency
- Simmer until sauce thickens
- Check consistency with spatula
- Turn off heat when desired thickness
- Cool and Taste
- Turn off heat and cool
- Taste and adjust seasoning
- Add sugar or salt if needed
- Store
- Cool completely
- Transfer to glass containers
- Refrigerate
- Serve
- Toss with fried chicken
- Use as dipping sauce for nuggets
- Also great for stir-frying vegetables
Recipe Notes:
- Add 2-3 chopped green peppers for extra heat.
- Reheat in microwave before using refrigerated sauce.
- Store in glass containers for longer shelf life.
- Use leftover sauce for stir-frying vegetables or fish cakes.
- Great as seasoning for dried anchovies or dried fish snacks.
- Sauce thickens more when cooled.
- Simmer for full hour for deeper flavor.
- Keeps refrigerated for 2-3 weeks.
Ingredients:
Serving size
Base Ingredients
- 1 cup water
- 0.5 cup soy sauce
- 1 cup sugar
- 1 cup ketchup
Seasonings
- 0.5 cup minced garlic
- 0.5 cup gochugaru
- 2 cups corn syrup
- 0.5 cup gochujang