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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.

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)

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

Find it online: https://thefamilycooking.com/sweet-spicy-korean-fried-chicken/