Why You’ll Love This Recipe

• The double‑fry technique gives the chicken an unbeatable crispiness.
• The sauce balances sweet, spicy, and savory in a dazzling way.
• It’s versatile — you can make it with wings, boneless pieces, or thighs.
• It’s impressive for guests but still manageable on a weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken & coating

• Chicken (wings, thighs, or boneless pieces)
• Salt
• Pepper
• Garlic (minced)
• Ginger (optional)
• Potato starch or cornstarch
• All‑purpose flour (optional, for extra crisp)
• Egg (or use a buttermilk soak)
• Oil for deep frying

For the sweet & spicy sauce

• Gochujang (Korean red chili paste)
• Soy sauce
• Honey (or sugar / corn syrup / rice syrup)
• Vinegar (rice vinegar or any mild clear vinegar)
• Brown sugar (optional)
• Sesame oil
• Garlic (minced)
• Ginger (grated)
• A splash of water or broth (to adjust consistency)

Optional garnishes & mix‑ins

• Sesame seeds
• Chopped peanuts or nuts
• Thinly sliced green onions
• Crushed red pepper or gochugaru

Directions

1. Prepare the chicken
   • If using boneless pieces or thighs, cut them into bite‑sized chunks.
   • Pat dry. Season with salt, pepper, minced garlic, and optional ginger.
   • (Optional) Soak in milk or buttermilk for 30 minutes to tenderize.
2. Coat the chicken
   • In a bowl, whisk the egg (or use an alternative binder).
   • In another bowl, mix potato starch (or cornstarch) and a little flour if desired.
   • Dredge each chicken piece: first in egg (or binder), then in the starch/flour mixture, pressing to adhere.
3. First fry
   • Heat oil in a deep pot or heavy pan to about 160‑170 °C (320‑340 °F).
   • Fry the coated chicken in batches (do not overcrowd) until light golden and mostly cooked through.
   • Remove and let rest on a rack or paper towels.
4. Make the sauce
   • In a saucepan or skillet, heat a little oil over medium heat.
   • Sauté garlic and ginger until fragrant (just a few seconds).
   • Add gochujang, soy sauce, honey (or sugar), vinegar, brown sugar, sesame oil, and a splash of water or broth.
   • Bring to a gentle simmer and stir until the sauce thickens to a glossy consistency.
5. Second fry
   • Heat oil again to a higher temperature (around 175‑180 °C / 350‑360 °F).
   • Fry the chicken a second time until very crispy and deep golden.
6. Combine & glaze
   • Reheat the sauce if necessary so that it’s bubbling.
   • Add the double‑fried chicken into the sauce pan. Toss quickly, coating all pieces evenly.
   • Transfer to a serving dish. Garnish with sesame seeds, chopped peanuts, and/or green onions.

Servings and timing

• Servings: About 4 servings (depending on appetite and side dishes)
• Prep time: 15–20 minutes
• First fry: ~5–8 minutes (depending on chicken size)
• Sauce making: ~5 minutes
• Second fry: ~2–4 minutes
• Total time: ~30–40 minutes

Variations

• Milder version: Reduce or omit gochujang; substitute with extra honey or ketchup.
• Spicier kick: Add gochugaru (Korean chili flakes) or extra chili paste.
• Gluten‑free: Use only potato starch / cornstarch; use gluten‑free soy sauce.
• Air fryer style: Crisp the coated chicken in an air fryer, then toss in hot sauce.
• Different protein: Try the same sauce on tofu, cauliflower, or shrimp.
• Sauce twist: Add a touch of citrus juice (like orange or lime) for brightness, or a smear of gochujang + jam for depth.

Storage/Reheating

• Storage: Keep leftover glazed chicken in an airtight container in the fridge for up to 2 days.
• Reheating:
  • For best crispiness, reheat in a hot oven (200 °C / 400 °F) for 5–7 minutes on a wire rack.
  • Alternatively, use an air fryer for a few minutes.
  • You may want to reserve some extra sauce, and re-brush the chicken lightly after reheating to restore glaze shine.

FAQs

What is gochujang and can I substitute it?

Gochujang is a Korean fermented red chili paste that brings heat, sweetness, and umami. You can substitute partially with a mix of chili paste (e.g. sriracha) + miso or red pepper paste + a bit of sugar, but the flavor won’t be quite the same.

Why do I need to fry the chicken twice?

The double‑fry method removes moisture, firms up the crust, and ensures extra crispiness even after coating with sauce.

Can I make this with chicken wings?

Yes — wings are perfect. Just adjust the frying time slightly, and coat them the same way.

Will the sauce make the chicken soggy?

If too much sauce is applied or it sits too long, the crispness can soften. That’s why you toss the chicken only when ready to serve and try to eat it promptly.

Can I reduce the sugar or omit it?

You can reduce sugar or honey, but the sauce will be less sticky and less balanced. You may want to adjust vinegar or gochujang to compensate.

Is it okay to use corn starch instead of potato starch?

Yes — both work well. Potato starch tends to give a slightly lighter, more delicate crust.

Can I prep ahead?

You can coat chicken ahead and refrigerate (for up to a few hours). Also you can make the sauce ahead and reheat it when needed.

What side dishes go well with this chicken?

Steamed rice, pickled radish, coleslaw, simple salad, or stir‑fried vegetables are common and balancing sides.

Can I make this gluten‑free?

Yes — use gluten‑free soy sauce (or tamari), and avoid any flour; stick to starches like potato or tapioca starch.

How do I adjust for a larger batch?

Multiply ingredient quantities proportionally. Work in batches when frying to avoid overcrowding and maintaining oil temperature.

Conclusion

Sweet & Spicy Korean Fried Chicken brings together the very best of texture and flavor — crisp exterior, juicy interior, and a glaze that’s vibrant, sticky, and addictive. With a bit of technique (especially the double fry) and the right balance of sauce ingredients, you can make a standout dish that feels restaurant‑level but is completely doable at home. Try it once — you’ll likely find yourself craving another batch soon.

Sweet & Spicy Korean Fried Chicken

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Sweet & Spicy Korean Fried Chicken is ultra-crispy, double-fried chicken tossed in a sticky, flavorful sauce made from gochujang, garlic, honey, soy sauce, and vinegar. It’s spicy, sweet, savory, and perfect for an impressive dinner or game day snack.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Deep Frying
• Cuisine: Korean
• Diet: Halal

Ingredients

• 1.5–2 lbs chicken (wings, thighs, or boneless pieces)
• Salt, to taste
• Black pepper, to taste
• 2 cloves garlic, minced
• 1 tsp ginger, grated (optional)
• 1 egg (or buttermilk soak)
• 1/2 cup potato starch or cornstarch
• 1/4 cup all-purpose flour (optional)
• Oil for deep frying
• 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 2 tbsp honey (or sugar, corn syrup, or rice syrup)
• 1 tbsp vinegar (rice vinegar or mild vinegar)
• 1 tbsp brown sugar (optional)
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1–2 tbsp water or broth (to adjust consistency)
• Sesame seeds (optional, for garnish)
• Chopped peanuts or nuts (optional)
• Thinly sliced green onions (optional)
• Crushed red pepper or gochugaru (optional)

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Instructions

1. Cut chicken into bite-sized pieces if using boneless cuts. Pat dry and season with salt, pepper, garlic, and optional ginger. Optionally soak in buttermilk for 30 minutes.
2. Whisk egg in a bowl (or use alternative binder). In another bowl, combine starch and optional flour. Dredge chicken in egg, then in starch mixture, pressing to coat.
3. Heat oil to 160–170°C (320–340°F). Fry chicken in batches until light golden and mostly cooked. Drain on paper towels or rack.
4. In a pan, heat a little oil and sauté garlic and ginger. Add gochujang, soy sauce, honey, vinegar, brown sugar, sesame oil, and a splash of water. Simmer until thick and glossy.
5. Raise oil temperature to 175–180°C (350–360°F). Fry chicken again until deep golden and very crispy. Drain excess oil.
6. Reheat sauce if needed. Add chicken and toss to coat evenly. Serve immediately, garnished with sesame seeds, peanuts, and green onions.

Notes

• Double frying is key to keeping the chicken crispy after saucing.
• You can make the sauce ahead and store in the fridge.
• Adjust spice by increasing or decreasing gochujang and chili flakes.
• Works well with wings, boneless thighs, or even tofu or cauliflower.
• Reserve a bit of sauce for brushing after reheating leftovers.

Nutrition

• Serving Size: 1.5 cups
• Calories: 550
• Sugar: 12g
• Sodium: 920mg
• Fat: 28g
• Saturated Fat: 6g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 105mg