Spicy Korean Glazed Chicken

The Inspiration Behind the Dish

Spicy Korean Glazed Chicken is one of my favorite dishes to make. Whenever I think about Spicy Korean Glazed Chicken, my mouth starts watering. This recipe is a true gem that brings the vibrant flavors of Korean cuisine right into my kitchen. I remember the first time I tried this crispy, spicy, and sticky delight at a local restaurant. The moment I took a bite, I knew I had to recreate it at home. Now, let me take you through the journey of making this fantastic dish!

Gathering Ingredients

To start with, I gather all my ingredients. For this Spicy Korean Glazed Chicken, I need chicken drumettes, a few spices, and, of course, gochujang, which gives the dish that special kick. I like to season the chicken with sea salt and freshly cracked black pepper to make sure every piece is packed with flavor. Once the chicken is prepped, I whip up a light batter using cornstarch and flour. It’s essential for that crunchy coating that I love. I dip each piece in beaten eggs and then coat them in the flour mixture. This step is crucial for achieving that delightful crunch!

Frying and Making the Sauce

Once the chicken is breaded, I heat up vegetable oil in my trusty cast iron skillet. The sound of the chicken sizzling in the hot oil is music to my ears! I fry the chicken for about 12 minutes until it’s golden and crispy. After that, it’s time for the secret sauce! I sauté garlic and then mix in ketchup, honey, and, of course, gochujang. This spicy glaze is what makes Spicy Korean Glazed Chicken so irresistible. After the chicken is double-fried for extra crunch, I toss it in the bubbling sauce and watch it get all shiny and coated.

The Perfect Finish

Finally, I serve my Spicy Korean Glazed Chicken with pickled radish slices on the side. The cooling crunch of the pickles perfectly balances the heat of the chicken. I love the way the toasted sesame seeds add a lovely finish to the dish. As I take that first bite, I’m reminded of the fun of cooking and the joy it brings to my family and friends. Whether it’s for a dinner party or a cozy weekend meal, this recipe never fails to impress!

Chef’s Notes- Spicy Korean Glazed Chicken

• Temperature Check: Use a thermometer to check the oil temperature for frying. Maintaining the right temperature (330-350ºF) is crucial for achieving a crispy texture. Too low, and the chicken will absorb excess oil; too high, and it will burn.
• Double Frying: Don’t skip the second fry! It is essential for creating that ultra-crispy exterior. After the first fry, let the chicken rest for a few minutes before frying again.
• Breading Technique: Ensure the chicken is well-coated in the egg wash and flour mixture. This not only provides a crunchy texture but also helps the sauce adhere better later.
• Sauce Consistency: For a thicker sauce, allow it to simmer longer while stirring. If you prefer a thinner glaze, you can add a little water or chicken broth to the sauce.
• Flavor Enhancements: Feel free to customize the sauce by adding additional ingredients like ginger for warmth or sesame oil for a nutty flavor. Garnishing with chopped green onions or sesame seeds adds freshness and visual appeal.
• Serving Suggestions: Pair this dish with cooling sides such as pickled radish or cucumber salad to balance the heat. Serve with steamed rice or as part of a Korean-style platter for an authentic experience

Spicy Korean Glazed Chicken

Recipe by Kimmy

Course: Appetizer, Main Course, SnackCuisine: KoreanDifficulty: Medium

Servings

4

Prep time

30

minutes

Cooking time

25

minutes

Calories

600

kcal

Resting Time

5

minutes

Total time

1

hour 

Get ready to tantalize your taste buds with our Crispy Spicy Korean Glazed Chicken! This recipe brings authentic Yangnyeom-tongdak to your kitchen, featuring perfectly double-fried chicken coated in a fiery, sweet, and tangy sauce. Inspired by beloved Korean flavors, it’s crispy, crunchy, and irresistibly flavorful—just like the ones you crave from your favorite local spot. Whether you’re hosting a dinner party or enjoying a family meal, this dish is sure to impress. Follow along and master the art of Korean fried chicken with ease!

Ingredients

• Proteins

• 2 pounds chicken drumettes

• 2 large eggs beaten

• Seasonings

• ½ teaspoon sea salt

• ½ teaspoon freshly cracked black pepper

• Battering

• ½ cup cornstarch

• ¼ cup all-purpose flour

• ½ teaspoon baking powder

• Sauce

• 2 teaspoons canola oil

• 3 cloves garlic finely chopped

• ⅓ cup tomato ketchup

• ⅓ cup honey or maple syrup

• ¼ cup gochujang (Korean chili paste)

• 2 teaspoons white vinegar

• 2 teaspoons canola oil

• For Frying

• Vegetable oil

• Optional

• Pickled radish slices

• Alternative Ingredients:

• Chicken: Substitute chicken drumettes with boneless chicken bites.

• Potato Starch: Replace with cornstarch.

• All-Purpose Flour: Use a gluten-free flour blend for a gluten-free option.

• Baking Soda: Substitute with baking powder.

• Rice Syrup: Use honey or maple syrup.

• Gochujang: Replace with a mixture of sriracha and brown sugar.

• Vegetable Oil: Can use canola oil or another neutral oil.

Directions

• Preparing the Chicken – 10 minutes: In a large mixing bowl, season the chicken drumettes with sea salt and freshly cracked black pepper. Ensure each piece is evenly coated for balanced flavor. 15 minutes: In a separate bowl, combine cornstarch, all-purpose flour, and baking powder. Dip the seasoned chicken into the beaten eggs, then dredge thoroughly in the flour mixture, ensuring a light and crispy coating.
• First Fry – 12 minutes: Heat about 2 inches of vegetable oil in a cast iron skillet over medium-high heat, reaching a temperature of 330-350ºF. Carefully add the breaded chicken pieces in batches, frying for approximately 12 minutes until golden and lightly crispy. Remove and drain on a wire rack or paper towels. 10 minutes: In a large skillet, heat 2 teaspoons of canola oil over medium heat. Add the finely chopped garlic and sauté until fragrant and lightly browned, about 30 seconds. Stir in tomato ketchup, honey, gochujang, and white vinegar. Bring the mixture to a simmer, stirring continuously until the sauce thickens slightly.
• Second Fry – 12 minutes: Increase the oil temperature to 350ºF. Return the previously fried chicken to the hot oil for a second fry, about 12 minutes, until the exterior becomes extra crispy. 5 minutes: Reheat the prepared sauce until bubbling. Toss the double-fried chicken in the sauce until evenly coated.
• Serving – 2 minutes: Garnish with toasted sesame seeds and serve alongside pickled radish slices, if desired.

Equipment

• Chef’s Knife
• Cutting Board
• cast iron skillet
• mixing bowls
• measuring cups and spoons
• digital scale

Notes

• Ensure the oil reaches the correct temperature to achieve that signature crispy texture without absorbing excess oil. Double frying is key—don’t skip the second fry for optimal crunchiness. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Serve with cooling side dishes like pickled radish to balance the heat. For added flavor, sprinkle with chopped green onions or a dash of sesame oil before serving.

Nutrition Facts

• Calories: 600kcal
• Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 120mg
• Sodium: 800mg
• Potassium: 300mg
• Carbohydrates: 40g
• Fiber: 3g
• Sugar: 25g
• Protein: 35g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 50mg
• Iron: 2mg

FAQs- Spicy Korean Glazed Chicken

Can I use boneless chicken instead of drumettes?

Yes, you can substitute chicken drumettes with boneless chicken bites. Just adjust the cooking time as boneless pieces may fry faster.

What if I don’t have gochujang?

If gochujang isn’t available, you can create a similar flavor by mixing sriracha with brown sugar or using another hot chili paste, although the flavor will vary slightly.

How can I make this dish gluten-free?

To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure the gochujang is gluten-free. You can also use cornstarch instead of potato starch for the batter.

What should I do if my sauce is too thick?

If the sauce becomes too thick, simply add a splash of water or chicken broth to thin it out while stirring over low heat until you reach your desired consistency.

Can I prepare the chicken in advance?

Yes, you can season and bread the chicken ahead of time. Keep it covered in the refrigerator for up to a few hours before frying. However, for the best texture, fry it just before serving.