Crispy Korean Sweet & Spicy Chicken is a dish that holds a special place in my heart. I remember the first time I tasted it at a small Korean restaurant in my neighborhood. The moment I took a bite, the crispy coating and the sweet and spicy sauce danced on my tongue. I was hooked! I wanted to recreate that magic in my own kitchen, so I set out to make my version of Crispy Korean Sweet & Spicy Chicken.
The Perfect Blend of Flavors
To make Crispy Korean Sweet & Spicy Chicken, I started with fresh chicken pieces. I marinated them in a mix of soy sauce, garlic, and ginger. This step is important because it helps the chicken absorb all those delicious flavors. After marinating, I coated the chicken in a blend of cornstarch and flour. This is what gives it that wonderful crunch! Once the chicken was ready, I fried it until golden brown. The sound of sizzling chicken was music to my ears!
The Sweet and Spicy Sauce
The secret to Crispy Korean Sweet & Spicy Chicken lies in the sauce. I combined gochujang, honey, and rice vinegar to create a perfect balance of sweetness and heat. As I cooked the sauce on the stove, the aroma filled my kitchen and made my mouth water. I poured the sauce over the crispy chicken and tossed it gently, making sure every piece was coated. The bright red color of the sauce made the dish look so inviting, and I couldn’t wait to dig in!
Finally, I plated the Crispy Korean Sweet & Spicy Chicken and garnished it with sesame seeds and chopped green onions. As I sat down to enjoy my creation, I felt proud of what I had made. This dish is not just about great flavors; it’s about sharing joy with loved ones. I called my family to the table, and as we shared laughter and stories, I realized that Crispy Korean Sweet & Spicy Chicken was more than a meal. It was a way to connect and create memories, one delicious bite at a time.
Table of Contents
Chef’s Notes- Crispy Korean Sweet & Spicy Chicken
- The key to achieving extra crispy chicken is the double dredging process. This creates a thicker coating that crisps up beautifully when fried. Make sure to shake off excess flour to avoid clumping.
- Use a thermometer to ensure the oil is at the right temperature (350°F for the first fry and 375°F for the second). If the oil is too cool, the chicken will absorb more oil and become greasy. If too hot, it will cook too quickly and may burn.
- Allowing the chicken to rest for 10 minutes after the first frying is crucial. This helps the moisture redistribute, preventing the chicken from becoming soggy during the second fry.
- If you prefer a thicker sauce, let it simmer for an additional few minutes until it reaches your desired consistency. Keep in mind that the sauce will thicken more once it cools.
- Feel free to customize the sweetness or heat of the sauce. Adding more honey will make it sweeter, while increasing the gochujang will enhance the spiciness. Taste as you go!
- For a fresh finish, consider adding thinly sliced green onions or a sprinkle of shichimi togarashi (Japanese seven-spice mix) over the sauced chicken just before serving.
Crispy Korean Sweet & Spicy Chicken
4
servings25
minutes35
minutes700
kcal10
minutes1
hour10
minutesDive into the irresistible crunch and vibrant flavors of our Crispy Korean Sweet & Spicy Fried Chicken! This authentic recipe masterfully combines double frying for ultimate crispiness with a luscious, fiery glaze that dances on your taste buds. Perfect for family dinners, game days, or any occasion craving a delicious twist on classic fried chicken. Impress your guests with restaurant-quality chicken made right in your kitchen. Get ready to savor the true taste of Korea with every bite!
Ingredients
- For the Chicken
2 pounds chicken drumettes
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup corn starch
1/4 cup all-purpose flour
1/2 tsp baking powder
2 large eggs beaten
1 tbsp toasted sesame seeds
- For the Sauce
2 tsp canola oil
3 cloves garlic finely chopped
1/3 cup tomato ketchup
1/3 cup honey
1/4 cup gochujang (Korean hot pepper paste)
2 tsp white vinegar
- Alternative Ingredients:
Chicken Drumettes: Substitute with boneless chicken thighs for a different texture.
Corn Starch: Use potato starch or tapioca starch as a gluten-free alternative.
All-Purpose Flour: Replace with a gluten-free flour blend to make the recipe gluten-free.
Honey: Swap with maple syrup or agave nectar for a vegan option.
Canola Oil: Use vegetable oil or avocado oil as a substitute.
White Vinegar: Replace with apple cider vinegar or rice vinegar for a milder flavor.
Gochujang: If unavailable mix sriracha with a teaspoon of miso paste as an alternative.
Directions
- Prepare the Chicken: Begin by seasoning the chicken drumettes with sea salt and black pepper, ensuring each piece is evenly coated. In a large mixing bowl, combine corn starch, all-purpose flour, and baking powder. Dredge the seasoned chicken in the flour mixture, shaking off any excess. Dip each piece into the beaten eggs, then return to the flour mixture for a second coating. This double dredging process is key to achieving maximum crispiness.
- First Frying: Heat a cast iron skillet over medium heat and add enough oil to submerge the chicken pieces. Once the oil reaches 350°F, carefully add the coated chicken in batches, avoiding overcrowding. Fry the chicken for about 8-10 minutes until it’s cooked through but not yet crispy. Remove and drain on a wire rack or paper towels. Let the chicken rest for 10 minutes to set.
- Prepare the Sauce: In a separate saucepan, heat canola oil over medium heat. Add the finely chopped garlic and sauté until fragrant, about 1 minute. Stir in tomato ketchup, honey, gochujang, and white vinegar, mixing well. Allow the sauce to simmer for 5 minutes, thickening slightly. Adjust seasoning as needed.
- Second Frying: Increase the oil temperature to 375°F. Return the partially fried chicken to the skillet and fry for an additional 3-4 minutes until the exterior is golden brown and crispy. Drain again on a wire rack.
- Coat with Sauce: Place the crispy chicken in a large mixing bowl. Pour the prepared sweet and spicy sauce over the chicken, tossing gently to ensure each piece is thoroughly coated. Sprinkle with toasted sesame seeds for added flavor and presentation.
- Serve: Arrange the sauced chicken on a serving platter. Optionally, garnish with chopped green onions or sesame seeds. Serve immediately while hot and crispy. Enjoy your homemade Korean Sweet Spicy Fried Chicken!
Equipment
- cast iron skillet
- mixing bowls
- measuring cups and spoons
- Chef’s Knife
- Cutting Board
- food processor
- digital scale
- colander
Nutrition Facts
- Calories: 700kcal
- Fat: 40g
- Saturated Fat: 10g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 25g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 10mg
- Calcium: 80mg
- Iron: 2mg
FAQ-Crispy Korean Sweet & Spicy Chicken
Can I use other parts of the chicken instead of drumettes?
Yes! You can substitute chicken wings, thighs, or even boneless chicken breast. Just adjust the cooking time as needed.
What can I serve with Korean Sweet & Spicy Chicken?
This dish pairs wonderfully with pickled radishes, steamed rice, coleslaw, or a fresh salad. You can also serve it as an appetizer with dipping sauces.
How can I make this recipe gluten-free?
Use gluten-free flour instead of all-purpose flour and substitute corn starch with potato starch or tapioca starch. Ensure your gochujang is gluten-free as well.
What should I do with leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, use an oven or air fryer to maintain the crispiness. Avoid microwaving as it can make the chicken soggy.
Can I prepare the sauce in advance?
Absolutely! The sauce can be made ahead of time and stored in the refrigerator for up to a week. Just reheat it before tossing with the fried chicken.
