Sweet & Spicy Korean Fried Chicken

Why You’ll Love This Recipe

Korean Fried Chicken is known for its light, crispy batter, which provides the perfect crunch with each bite. What truly makes this dish stand out, however, is the sweet and spicy sauce that’s glazed over the chicken, giving it a glossy, flavorful coating. The combination of the heat from the gochujang and the sweetness from the honey or sugar is a true crowd-pleaser. Additionally, this recipe is incredibly versatile – you can adjust the level of spice and sweetness according to your preferences. Whether served as an appetizer or the main course, this dish brings a burst of flavor that’s hard to resist!

Ingredients

For the chicken:

• 2 lbs chicken wings or drumsticks

• 1 cup all-purpose flour

• 1/2 cup cornstarch

• 1 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 cup cold water (or enough to make a batter)

• Vegetable oil, for frying

For the sweet & spicy sauce:

• 3 tbsp gochujang (Korean chili paste)

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1/4 cup honey (or maple syrup for a vegan version)

• 2 tbsp brown sugar

• 4 cloves garlic, minced

• 1 tbsp ginger, grated

• 1 tbsp sesame oil

• 1 tbsp toasted sesame seeds (optional)

• 2 tbsp chopped green onions (optional)

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

Directions

1. Prepare the chicken: Pat the chicken wings or drumsticks dry with paper towels. This will help the batter stick better during frying.

2. In a medium-sized bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.

3. Gradually add cold water to the dry ingredients, stirring to create a thick batter. The batter should be thick enough to coat the chicken but not too runny.

4. Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it – if it sizzles and rises to the top quickly, the oil is ready.

5. Dip each piece of chicken into the batter, coating it evenly, then carefully lower the chicken into the hot oil. Fry in batches, being careful not to overcrowd the pot. Fry for about 8-10 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the oil and set it on a paper towel-lined plate to drain excess oil.

6. Make the sauce: While the chicken is frying, prepare the sweet & spicy sauce. In a small saucepan, combine the gochujang, soy sauce, rice vinegar, honey, brown sugar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, stirring frequently. Let the sauce cook for about 5-7 minutes, or until it thickens slightly. Taste and adjust the sweetness or spice level as needed.

7. Coat the chicken: Once all the chicken pieces are fried, transfer them to a large bowl. Pour the sweet & spicy sauce over the chicken and toss gently to coat each piece evenly.

8. Serve: Garnish with toasted sesame seeds and chopped green onions (if desired). Serve hot with a side of rice, kimchi, or a simple vegetable salad.

Servings and Timing

• Servings: 4-6 people

• Prep Time: 15 minutes (plus marinating time, if desired)

• Cook Time: 15-20 minutes

• Total Time: 35-40 minutes

Variations

1. Vegetarian Option: Replace the chicken with tofu or cauliflower florets for a vegan/vegetarian version of this dish. Coat the tofu or cauliflower in the batter and fry until crispy before tossing in the sauce.

2. Adjusting Spice Level: If you prefer a milder version, reduce the amount of gochujang or substitute it with sweet chili sauce. For extra heat, add more gochujang or a few dashes of hot sauce.

3. Baked Version: For a lighter option, you can bake the battered chicken instead of frying it. Preheat your oven to 400°F (200°C) and bake the chicken for 25-30 minutes, flipping halfway through.

4. Extra Crispy: Double fry the chicken for an extra crispy coating. After the first fry, let the chicken rest for a few minutes, then fry again for an additional 3-5 minutes until it’s super crispy.

Storage/Reheating

• Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 2-3 days. The sauce can be stored separately for easier reheating.

• Freezing: You can freeze the fried chicken after it has cooled. Place it in a freezer-safe bag or container, and it will keep for up to 2 months. Reheat in the oven at 375°F (190°C) for about 15-20 minutes to restore its crispiness.

• Reheating: To reheat, you can bake the chicken in the oven at 375°F (190°C) for about 10-15 minutes or microwave it if you prefer quicker reheating. Be aware that microwaving may reduce the crispiness of the coating.

FAQs

1. Can I use boneless chicken instead of wings or drumsticks?

Yes! Boneless chicken breast or thighs can be used, but adjust the frying time since boneless pieces cook faster.

2. Can I make the sauce ahead of time?

Yes, you can prepare the sweet & spicy sauce ahead of time and store it in the refrigerator for up to 1 week. Reheat it before tossing it with the fried chicken.

3. Is gochujang essential for the sauce?

Yes, gochujang is key to achieving the authentic Korean flavor, but if you can’t find it, you can substitute it with a sweet chili paste or sriracha for a similar spicy-sweet kick.

4. Can I make this dish gluten-free?

Yes! Use gluten-free flour and cornstarch for the batter to make this dish gluten-free. Be sure to check the ingredients of your soy sauce to make sure it’s gluten-free or use tamari.

5. Can I make this recipe without frying the chicken?

Yes, you can bake the chicken instead of frying it. Coat the chicken with the batter and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.

6. How can I adjust the sweetness of the sauce?

If you prefer a sweeter sauce, you can add more honey or brown sugar. If you like it less sweet, reduce the amount of sugar or honey.

7. Can I add more garlic or ginger to the sauce?

Absolutely! Adjust the garlic and ginger to your liking. More garlic will give it a stronger flavor, and more ginger will enhance the heat and freshness.

8. Can I use this sauce on other meats?

Yes, this sauce works wonderfully with other proteins  beef, or even shrimp. The sweet and spicy flavor is versatile and complements various types of meat.

9. Can I make this dish spicier?

Yes, to increase the spice level, add extra gochujang or a few dashes of hot sauce to the sweet & spicy sauce. You can also sprinkle chili flakes over the finished dish for an added kick.

10. How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (74°C). You can also check by cutting into the thickest part of the chicken to ensure it’s no longer pink inside.

Conclusion

Sweet & Spicy Korean Fried Chicken is a fantastic dish that combines bold flavors with a crispy, juicy texture. The perfect balance of sweet, spicy, and savory makes this chicken a showstopper that’s sure to delight your family and friends. Whether you’re serving it for a special occasion or just a flavorful weeknight meal, this dish brings a touch of Korean cuisine to your table in the most delicious way. Try this recipe today and enjoy a bite of crispy, saucy perfection!

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