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Sweet & Spicy Korean Fried Chicken

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Sweet & Spicy Korean Fried Chicken combines crispy, golden chicken with a flavorful sweet and spicy sauce made from gochujang, honey, and garlic. The perfect balance of heat and sweetness makes this dish irresistible.

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)

Instructions

  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.

Notes

For a vegetarian version, replace the chicken with tofu or cauliflower florets. Coat the tofu or cauliflower in the batter and fry until crispy before tossing in the sauce.To adjust the spice level, reduce the amount of gochujang for a milder sauce, or add more gochujang for extra heat.If you prefer a lighter option, you can bake the battered chicken at 400°F (200°C) for 25-30 minutes, flipping halfway through.Double frying the chicken gives it 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.Store leftover chicken in an airtight container in the refrigerator for up to 2-3 days. You can store the sauce separately for easier reheating.If you don’t have gochujang, substitute it with a sweet chili paste or sriracha for a similar flavor profile.

Nutrition

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