Go Back
To make Sweet & Spicy Korean Fried Chicken, gather these ingredients: - 2 lbs chicken wings or drumsticks - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon black pepper - Salt to taste - Oil for frying For the sauce, you will need: - 1/4 cup gochujang (Korean chili paste) - 1/4 cup honey - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon sesame seeds - Chopped green onions for garnish If you have dietary needs, you can swap some items. For the chicken, use skinless pieces if you prefer. If you want a gluten-free option, replace all-purpose flour with rice flour. Cornstarch can be swapped with potato starch for a similar texture. For the sauce, if you want less heat, use less gochujang. You can mix in a bit of ketchup to balance the spice. Maple syrup can replace honey if you're vegan. Using fresh ingredients will enhance the flavor. Fresh garlic and ginger add zest you can’t get from powdered forms. However, if you're short on time, store-bought versions are fine. Just make sure to check the labels for quality. For the gochujang, look for a good brand that uses natural ingredients. This paste is key to that sweet and spicy taste. You can find it at most grocery stores or Asian markets. For detailed preparation steps and cooking instructions, refer to the Full Recipe. Start by rinsing the chicken pieces under cold water. Use paper towels to pat them dry. This step helps the coating stick better. In a large bowl, mix together the flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, and a pinch of salt. Coat each chicken piece in this mixture. Make sure every piece gets a good layer of flour. Now, heat oil in a deep pot or skillet over medium-high heat. You will need enough oil for deep frying, about three inches deep. Once the oil is hot, carefully add the coated chicken pieces in batches. Avoid overcrowding the pot. Fry them until they turn a lovely golden brown, about eight to ten minutes per batch. When done, place the chicken on a paper towel-lined plate to drain excess oil. For the sauce, grab a saucepan and combine gochujang, honey, soy sauce, rice vinegar, and sesame oil. Add minced garlic and ginger for extra flavor. Cook this mixture over low heat. Stir it often until the sauce thickens slightly, which takes about five to seven minutes. Finally, add sesame seeds for some crunch. To finish, dip each fried chicken piece into the sauce, or pour the sauce over the chicken in a bowl. Toss gently to coat evenly. For the full recipe, check out Sweet & Spicy Korean Fried Chicken. To get that perfect crunch, start with dry chicken. Pat the wings or drumsticks dry. This helps the coating stick well. Use a mix of flour and cornstarch. Cornstarch helps create a light and crispy texture. Add baking powder to the mix. It makes the coating puff up, giving an extra crunch. Fry in hot oil, around 350°F (175°C). This keeps the chicken crispy as it cooks. Avoid overcrowding the pan. Fry in small batches to ensure even cooking. For a deeper flavor, add spices to your coating mix. Garlic powder and onion powder give a great base flavor. You can also experiment with smoked paprika or cayenne for extra heat. The key sauce ingredients add sweetness and spice. Gochujang brings heat, while honey adds sweetness. Mix in minced garlic and ginger for warmth. Don’t skip the sesame oil; it adds a nutty taste. Garnish with green onions for brightness. These small touches make your chicken shine. One common mistake is not drying the chicken enough. Moisture makes the coating soggy. Another mistake is using cold oil. Always heat your oil before frying. This helps cook the chicken quickly and keeps it crispy. Avoid flipping the chicken too soon. Let it cook undisturbed for a better crust. Lastly, don’t skip the sauce coating step. It’s what makes this chicken sweet and spicy! Follow these tips to avoid mishaps and enjoy your meal. For the full recipe, check out the full recipe. {{image_2}} You can use many proteins for this dish. Chicken is classic, but try other options. Pork or beef works well too. For a lighter option, use turkey. Fish, like salmon, can also be delicious. Each protein brings its flavors, so feel free to experiment. If you want a vegetarian or vegan option, use tofu or tempeh. Both absorb flavors well. You can also try cauliflower. It becomes crispy and tasty when fried. Remember to coat them just like the chicken. This way, you get that same crunch and flavor. The sauce is key to this dish's success. You can adjust the heat by changing the gochujang amount. For a milder taste, use less. If you love spice, add more. You can also mix in other flavors. Try adding some lime juice for brightness. For a sweeter sauce, increase the honey. Feel free to play with the sauce to suit your taste. Check out the Full Recipe for more ideas! After enjoying your sweet and spicy Korean fried chicken, let it cool completely. Place the chicken in an airtight container. You can store it in the fridge for up to four days. If you plan to eat it later, wrap each piece in foil or plastic wrap. This keeps the chicken fresh and tasty. To reheat your chicken, use an oven for the best texture. Preheat your oven to 375°F (190°C). Spread the chicken on a baking sheet. Bake for about 10-15 minutes, until heated through. If you prefer a microwave, heat it in short intervals. This keeps the chicken warm but may make it less crispy. If you want to freeze your chicken, wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag. This will help avoid freezer burn. You can freeze the chicken for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For a delicious treat, check out the Full Recipe for steps on making this dish. To reduce the spice, use less gochujang in the sauce. You can also add more honey. This will sweeten the sauce and balance the heat. Another option is to use a milder chili paste. You can mix in some ketchup for sweetness and a tangy flavor. If you prefer, serve the chicken with a cooling side like ranch dressing. It helps tone down the spice while still tasting great. Sweet and spicy Korean fried chicken pairs well with many sides. Here are some tasty options: - Steamed rice - Kimchi - Pickled vegetables - Cucumber salad - Coleslaw - French fries Each side adds a unique flavor and texture. They also help balance the sweet and spicy notes of the chicken. Yes, you can bake the chicken for a healthier option. Preheat your oven to 425°F (220°C). After coating the chicken, place it on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through. Make sure the chicken is crispy and cooked through. You can brush the sauce on during the last 5 minutes for added flavor. Baking gives you a delicious meal without frying. For the full recipe, check out my Sweet & Spicy Korean Fried Chicken. This blog post covered all you need for Sweet & Spicy Korean Fried Chicken. We explored key ingredients, cooking steps, and best practices for success. Remember, crispy chicken comes from proper frying techniques and the right spices. You can easily customize this dish with different proteins or sauces. Don’t forget to store leftovers properly to enjoy later. With these tips, your cooking will shine. Enjoy your meal and impress your friends. Happy cooking!

- Sweet & Spicy Korean Fried Chicken

Indulge in the irresistible flavors of Sweet & Spicy Korean Fried Chicken! This mouthwatering recipe features crispy chicken coated in a delicious blend of spices and a rich, tangy sauce made with gochujang and honey. Perfect for any gathering, these wings will impress your family and friends. Ready to elevate your dinner game? Click through to explore the full recipe and bring this tasty dish to your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

2 lbs chicken wings or drumsticks

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

Salt to taste

Oil for frying

For the Sauce:

1/4 cup gochujang (Korean chili paste)

1/4 cup honey

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon sesame seeds

Chopped green onions for garnish

Instructions
 

Prepare the Chicken: Rinse the chicken pieces under cold water and pat dry with paper towels.

    Make the Coating: In a large bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, and salt. Toss the chicken pieces in the flour mixture until thoroughly coated.

      Heat the Oil: In a deep pot or skillet, heat oil over medium-high heat. You'll need enough oil for deep frying (about 3 inches deep).

        Fry the Chicken: Carefully add the coated chicken pieces in batches to avoid overcrowding. Fry until golden brown and cooked through, about 8-10 minutes per batch. Remove the chicken and place it on a paper towel-lined plate to drain.

          Prepare the Sauce: In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger. Cook over low heat, stirring frequently until the sauce thickens slightly (about 5-7 minutes). Add sesame seeds for extra crunch.

            Coat the Chicken: Dip each fried chicken piece into the sauce or place the chicken in a large bowl, pouring the sauce over it. Gently toss to coat the chicken evenly.

              Serve: Arrange the glazed chicken on a serving platter and garnish with chopped green onions for added freshness and color.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6