Korean Spicy and Sweet Fried Chicken Recipe

Irresistible Korean Spicy and Sweet Fried Chicken Recipe

Crispy korean spicy and sweet fried chicken has become my ultimate comfort meal whenever hunger strikes unexpectedly.

Crunchy golden pieces coated in a vibrant, glossy sauce promise an explosion of flavors that dance across your palate.

Secrets from seoul’s street food scene inspire this addictive recipe that combines fiery gochujang with a hint of sweetness.

Marinating chicken in a blend of garlic, soy sauce, and spices ensures each bite delivers maximum taste potential.

Home cooks can easily recreate this restaurant-quality dish with simple ingredients and straightforward techniques.

Bold seasonings and perfect crunch make this meal irresistible for anyone seeking a thrilling culinary adventure.

You won’t be able to resist making this again and again once you experience its incredible taste.

What’s Special About Korean Spicy And Sweet Fried Chicken

  • Conquer Complex Flavors: Dive into a culinary adventure that blends spicy Gochujang with sweet honey, creating a mind-blowing taste experience that'll make your taste buds dance.
  • Master Korean Cooking Techniques: Learn professional-level frying and glazing methods that transform simple chicken into a restaurant-quality dish you can proudly prepare at home.
  • Quick Crowd-Pleaser: Impress family and friends with a show-stopping meal that comes together faster than ordering takeout, delivering authentic Korean restaurant flavors right in your kitchen.
  • Versatile Serving Options: Enjoy as a game-day snack, party appetizer, or main course that pairs perfectly with salad or kimchi, making it ideal for casual gatherings and weekend celebrations.

What You Need For Korean Spicy And Sweet Fried Chicken

Protein Base:
  • Chicken Pieces: Tender meat that serves as the main star of the Korean fried chicken dish.
Marinade Ingredients:
  • Ginger, Salt, Pepper, Rice Vinegar: Flavor enhancers that tenderize and add depth to the chicken's taste.
Coating Ingredients:
  • Eggs: Helps create a smooth binding layer for the starch coating.
  • Cornstarch, Potato Starch: Provides a crispy and light exterior for the chicken.
Sauce Ingredients:
  • Gochujang: Korean red chili paste that brings spicy and complex flavor.
  • Honey, Brown Sugar: Adds sweetness and helps create a glossy sauce.
  • Soy Sauce: Provides umami and saltiness to balance the sweet elements.
  • Sesame Oil: Contributes a rich, nutty undertone to the sauce.
Garnish:
  • Toasted Sesame Seeds: Adds a nutty crunch and visual appeal to the final dish.

How To Cook Korean Spicy And Sweet Fried Chicken

Step 1: Prep and Marinate the Poultry

Grab your chicken pieces and give them a gentle pat dry with paper towels. In a spacious mixing bowl, combine:
  • Fresh minced ginger
  • Salt
  • Black pepper
  • Rice vinegar

Massage these ingredients into the chicken, ensuring every piece gets coated. Let the flavors mingle and soak for 10-15 minutes.

Step 2: Create Egg Coating

Whisk eggs in a clean bowl until they’re smooth and uniform. Take each marinated chicken piece and give it a luxurious egg bath, making sure it’s completely covered.

Step 3: Dust with Crispy Layer

Roll the egg-soaked chicken through cornstarch or potato starch. Shake off any excess coating to ensure a perfect, light crunch.

Step 4: Fry to Golden Perfection

Heat oil in a pan over medium flame. Using tongs, gently lower the coated chicken pieces into the sizzling oil. Fry in small batches, flipping every two minutes until they transform into a gorgeous golden brown. Transfer to a paper towel to drain excess oil.

Step 5: Craft Spicy-Sweet Sauce

In a separate pan over low heat, blend:
  • Gochujang
  • Honey
  • Brown sugar
  • Soy sauce
  • Sesame oil

Stir until the mixture becomes a glossy, thick sauce that clings beautifully.

Step 6: Sauce and Finish

Toss the crispy chicken pieces into the vibrant sauce, ensuring every morsel gets a gorgeous coating. Sprinkle with toasted sesame seeds for an extra pop of flavor.

Step 7: Serve and Enjoy

Plate your masterpiece hot, accompanied by a fresh garden salad or tangy kimchi. Watch as everyone dives in with excitement!

Good Tips For Korean Spicy And Sweet Fried Chicken

  • Drain Excess Moisture: Pat chicken thoroughly with paper towels to remove surface water, ensuring crispy, not soggy coating.
  • Control Oil Temperature: Maintain medium heat while frying to prevent burning and achieve golden, evenly cooked chicken pieces.
  • Perfect Coating Technique: Shake off excess cornstarch after dredging to create a light, crisp exterior that locks in juiciness.
  • Balance Sauce Consistency: Stir sauce ingredients slowly over low heat until mixture becomes glossy and slightly thickened for optimal flavor adhesion.
  • Serve Immediately: Enjoy chicken right after coating with sauce to preserve maximum crunchiness and prevent soggy texture.

Ways To Make Korean Spicy And Sweet Fried Chicken Unique

  • Gluten-Free Korean Chicken: Replace cornstarch with rice flour or gluten-free potato starch for celiac or gluten-sensitive individuals. Ensure all sauce ingredients are certified gluten-free.
  • Air Fryer Version: Skip deep frying and coat chicken pieces in cooking spray. Air fry at 375°F for 12-15 minutes, flipping halfway through for crispy exterior.
  • Low-Sodium Alternative: Use reduced-sodium soy sauce, cut brown sugar quantity by half, and replace Gochujang with a milder chili paste to decrease salt content.
  • Vegetarian Protein Swap: Substitute chicken with firm tofu or cauliflower florets. Press tofu to remove excess moisture and follow same marinating and coating process for a plant-based version.

Sides That Go With Korean Spicy And Sweet Fried Chicken

  • Flavor-Boosting Beer Pairing: Crisp Korean lager like Cass or Hite perfectly cuts through the spicy-sweet chicken's richness, refreshing your palate with its light, clean taste.
  • Complementary Wine Selection: Slightly sweet Riesling balances the dish's heat and complexity, with its fruity notes harmonizing beautifully with the gochujang sauce.
  • Cooling Accompaniment Strategy: Serve chilled cucumber kimchi on the side to provide a tangy, refreshing contrast that neutralizes the chicken's intense flavors and adds textural variety.
  • Textural Side Recommendation: Prepare steamed white rice to absorb the sticky sauce, creating a balanced bite that softens the spiciness and provides a neutral base for the bold chicken flavors.

How To Store Korean Spicy And Sweet Fried Chicken Right

  • Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days. Seal tightly to prevent moisture and maintain crispiness.
  • Wrap individual chicken pieces in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 1 month to preserve flavor and texture.
  • Preheat oven to 375°F. Arrange chicken on a wire rack over a baking sheet. Warm for 10-12 minutes, turning once to ensure even heating and restore crispiness.
  • Set air fryer to 375°F. Place chicken in a single layer, cook for 3-4 minutes until heated through and skin becomes crispy again. Avoid overcrowding to maintain crunch.

Your Korean Spicy And Sweet Fried Chicken Questions Answered

  • What is Gochujang and why is it important in this recipe?

Gochujang is a Korean red chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It provides the signature spicy and sweet flavor profile that makes Korean fried chicken unique, adding depth and heat to the sauce.

  • Can I use a different type of starch for coating the chicken?

While cornstarch and potato starch work best for creating a crispy exterior, you can also use regular all-purpose flour. However, potato starch or cornstarch will give you the crispiest and lightest coating that Korean fried chicken is known for.

  • How do I know the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).

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Korean Spicy and Sweet Fried Chicken Recipe

Korean Spicy and Sweet Fried Chicken Recipe

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4.7 from 23 reviews

  • Total Time: 35 minutes
  • Yield: 2 1x
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Description

Crispy Korean spicy and sweet fried chicken brings explosive flavor straight from Seoul’s street food scene. Tender chicken pieces dance with gochujang’s fiery embrace, promising a perfect balance of heat and sweetness that will electrify your taste buds.

Ingredients

Scale

Proteins:

  • 1/2 pound (0.23 kg) chicken breast
  • 2 eggs

Seasonings and Sauces:

  • 2 tablespoons gochujang
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons toasted sesame seeds

Coating and Frying:

  • 10 tablespoons cornstarch
  • Oil for frying

Instructions

  1. Clean chicken pieces thoroughly using paper towels, then blend with ginger, salt, pepper, and rice vinegar in a large mixing bowl. Allow ingredients to meld and marinate for 10-15 minutes at room temperature.
  2. Prepare a frying pan and heat oil to medium temperature, ensuring even heat distribution.
  3. Whisk eggs in a separate bowl until smooth and uniform in texture.
  4. Dunk each marinated chicken piece into whisked eggs, ensuring complete and even coating.
  5. Roll egg-covered chicken in cornstarch or potato starch, gently shaking off any excess powder for a light, crispy exterior.
  6. Carefully place coated chicken pieces into hot oil using tongs, frying in small batches to maintain oil temperature. Rotate chicken every two minutes until achieving a golden-brown color and ensuring thorough internal cooking.
  7. Transfer fried chicken to a paper towel-lined plate to absorb excess oil and maintain crispiness.
  8. In a separate pan over low heat, combine Gochujang, honey, brown sugar, soy sauce, and sesame oil. Stir continuously until the mixture transforms into a glossy, thick sauce.
  9. Immerse fried chicken pieces into the prepared sauce, gently tossing to ensure complete and uniform coating.
  10. Sprinkle toasted sesame seeds over sauced chicken, giving a final gentle toss for even distribution.
  11. Serve immediately alongside garden salad or kimchi for a complete culinary experience.

Notes

  • Ensure chicken is patted completely dry to achieve crispy, golden exterior without excess moisture.
  • Marinate chicken with ginger and rice vinegar for enhanced flavor and tenderizing effect.
  • Use a neutral oil like vegetable or canola for consistent frying temperature and clean taste.
  • Double-fry technique guarantees extra crunchiness: first fry at lower temperature, then second fry at higher heat for ultimate crispy texture.
  • Adjust Gochujang quantity based on spice tolerance; start with less and gradually increase for personalized heat level.
  • Gluten-free option: Replace wheat-based soy sauce with tamari and ensure cornstarch is certified gluten-free.
  • Make sauce ahead of time and store in refrigerator for quick weeknight meal preparation.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Lunch, Dinner, Snacks
  • Method: Frying
  • Cuisine: Korean

Nutrition

  • Serving Size: 2
  • Calories: 548 kcal
  • Sugar: 26 g
  • Sodium: 1110 mg
  • Fat: 22 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Protein: 37 g
  • Cholesterol: 110 mg

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Michael Thompson

Michael Thompson

Founder & Recipe Developer

Expertise

  • Creating single-serving recipes tailored for individuals, small households, or meal preppers
  • Culinary arts with a focus on clean plating and natural styling for food photography
  • Working with fermented ingredients and dairy-based cooking techniques
  • Designing seasonal menus that use fresh, locally sourced produce

Education

Cascade Culinary Institute – Bend, OR

  • Program: Culinary Arts Certificate
  • Focus: Gained hands-on experience in professional kitchens, learning advanced recipe development, seasonal ingredient sourcing, and simple, beautiful food presentation.

ServSafe Food Handler Certification – Portland, OR

  • Program: Food Safety Certification
    Focus: Certified in core food safety and hygiene principles for both home and professional kitchens, with emphasis on ingredient handling, kitchen cleanliness, and safe preparation methods.

Mike’s kitchen journey began with a single goal: to make everyday meals feel like something worth celebrating.
After earning his Certificate in Culinary Arts from Cascade Culinary Institute, he spent years working with local farmers and small kitchens across Oregon, learning the beauty of seasonal, small-batch cooking.
Mike’s approach is simple, cook with what’s fresh, keep it approachable, and always leave room for a little creativity. When he’s not testing yogurt marinades or designing single-serving meals, you’ll find him hiking trails or hunting down the best berries at local markets.

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