Korean Spicy And Sweet Fried Chicken

Oh my gosh, you have to try this Korean spicy and sweet fried chicken! It’s crispy, sticky, and just packed with flavor. It’s like a flavor party in every bite!

I made it last night, and wow, it was amazing. The chicken is super crunchy, then tossed in this spicy-sweet sauce that just glazes over each piece. It’s spicy enough to make you say “wow,” but that sweet kick balances it perfectly.

If you love bold flavors and really crave that perfect crunch, this chicken is for you. It’s great for game nights, parties, or just a cozy dinner at home. Trust me, once you try it, you’ll want to make it again and again!

So let’s grab some chicken, gochujang, soy sauce, honey, and garlic. I’ll show you how to whip up this crispy, spicy-sweet fried chicken at home. Get ready—you’re gonna love it!

Why You’ll Love This Recipe

• Crispy and Tender: Double-frying the chicken gives an amazing crunch while keeping it juicy and tender inside.
• Perfectly Balanced Flavors: A delightful mix of sweet, spicy, and savory creates a well-rounded flavor profile that everyone will enjoy.
• Easy for Beginners: Clear instructions make cooking stress-free, even if you’re new to Korean recipes.
• Crowd-Pleasing: Ideal for parties or family meals because the chicken stays crispy long after cooking.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: About 45 minutes

Servings:
This recipe serves approximately 4-6 people as a main dish. Feel free to double if you’re serving a larger group.

Difficulty:
Easy-to-follow steps that even cooking beginners will feel comfortable trying.

Required Kitchen Tools

• Deep frying pan or wok
• Mixing bowls
• Whisk
• Kitchen thermometer (optional, but recommended)
• Wire rack (for draining excess oil)
• Tongs or slotted spoon
• Measuring cups and spoons

Ingredients for Korean Spicy and Sweet Fried Chicken

Here’s everything you’ll need to make this delicious dish:

For the Chicken:

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon fresh ginger, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoons rice vinegar (or apple cider vinegar)
• ¾ cup cornstarch (or potato starch)
• 2 large eggs, beaten
• Vegetable oil for deep-frying

For the Spicy Sweet Sauce:

• 2 tablespoons gochujang (Korean chili paste)
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons toasted sesame seeds (for garnish)

Instructions

Step 1 – Prep the Chicken
In a large bowl, combine chicken pieces, minced ginger, salt, black pepper, and rice vinegar. Toss well and marinate for 10–15 minutes.

Step 2 – Coat the Chicken
Place cornstarch in a shallow dish and beaten eggs in another. Dip each marinated chicken piece in cornstarch, then in egg, then back in cornstarch for extra crispiness. Shake off excess.

Step 3 – Heat the Oil
Pour vegetable oil into a deep frying pan or wok until about 2 inches deep. Heat over medium-high to 350°F (175°C).

Step 4 – First Fry
Fry chicken in batches for 4–5 minutes until light golden. Transfer to a wire rack to drain.

Step 5 – Second Fry
Increase oil temperature slightly. Fry chicken again for 2–3 minutes until deep golden brown and very crispy. Drain again.

Step 6 – Make the Sauce
In a separate pan, combine gochujang, honey, brown sugar, soy sauce, and sesame oil. Cook over medium heat until smooth and slightly thickened, about 2–3 minutes.

Step 7 – Toss and Serve
Add fried chicken to the sauce and toss until fully coated. Sprinkle with toasted sesame seeds. Serve hot.

Serving Suggestions

• Pair with steamed white rice and pickled radish for a classic Korean meal.
• Serve alongside beer or sparkling water for game night.
• Add shredded cabbage for a fresh crunch.

Make-Ahead & Storage Tips

• Make Ahead: Fry chicken once, let cool, then refry and sauce just before serving.
• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Air fry or oven-bake at 375°F (190°C) for 5–7 minutes to regain crispness.
• Freezer: Freeze fried (unsauced) chicken for up to 1 month, then re-fry or bake before tossing in sauce.

Variations

• Less Spicy: Use half the gochujang or swap for ketchup for a milder version.
• Extra Heat: Add 1 teaspoon gochugaru (Korean chili flakes) to the sauce.
• Garlic Soy: Replace gochujang with more soy sauce and add 2 minced garlic cloves.

Nutrition Information

Here’s the approximate nutritional breakdown per serving (based on 4 servings):

Nutrient	Amount per Serving
Calories	430
Total Fat	20g
Saturated Fat	3g
Cholesterol	110mg
Sodium	850mg
Carbohydrates	35g
Dietary Fiber	1g
Sugars	15g
Protein	30g

Korean Spicy and Sweet Fried Chicken FAQs

Can I bake the chicken instead of frying?
Yes, bake at 425°F (220°C) for about 25-30 minutes, flipping halfway through for even crispness.

Is gochujang very spicy?
Gochujang varies in spice level. Start with a small amount and add more as desired.

Can I use chicken wings for this recipe?
Yes, chicken wings work wonderfully. Adjust cooking time slightly longer for larger pieces.

Conclusion

Enjoying this Korean Spicy and Sweet Fried Chicken at home is easy and rewarding. Crispy, saucy, and satisfying, it’s a tasty way to experience Korean flavors any day of the week.

I’ve used these ingredients to cook the recipe:

• Chicken breast
• Ginger
• Salt
• Black pepper
• Rice vinegar (or apple cider vinegar)
• Cornstarch (or potato starch)
• Eggs
• Vegetable oil
• Gochujang
• Honey
• Brown sugar
• Soy sauce
• Sesame oil
• Toasted sesame seeds