There's something utterly magical about biting into crisp, golden pieces of chicken that have been lovingly coated in a sticky, glossy glaze tinged with both sweet honey and fiery gochujang. When these drumettes and wings hit your taste buds, you experience an exhilarating crunch followed by a harmonious blend of sweet, spicy, and savory notes. This recipe brings together the best of Korean street-food style frying with the comforting familiarity of a home-cooked meal. I still remember my first plate of Korean fried chicken under twinkling market lights—it was love at first bite. Ever since, I’ve been on a mission to recreate that same perfection in my own kitchen, tweaking the batter, fine-tuning the sauce, and discovering the joy of sharing every crispy morsel with friends and family gathered around.
Whether you’re hosting a lively gathering or seeking a weeknight dinner with a twist, this Sweet & Spicy Korean Fried Chicken shines in both roles. With an intermediate difficulty level, you’ll invest about 30 minutes of prep, 30 minutes of cooking, and a brief 10-minute rest for the chicken to soak up those initial seasonings. The result is a dish clocking in around 600 calories per serving—a balance of indulgence and authenticity. Paired with pickled radishes or a fresh green salad, it transforms into a complete meal that sparks conversation and draws delighted murmurs as each piece is passed around. Get ready to elevate your appetizer or dinner game with this crowd-pleasing recipe that captures the heart of Asian cuisine through bold flavors and irresistible crunch.
KEY INGREDIENTS IN SWEET & SPICY KOREAN FRIED CHICKEN
Before we dive into the deep fryer and simmering sauce, let’s familiarize ourselves with the essential building blocks of this recipe. Each ingredient plays a critical role—from forming a light, crispy batter to creating that signature sticky glaze. Gathering all these at hand ensures a smooth cooking process and guarantees that every bite hits the perfect balance of texture and flavor.
- Chicken drumettes and wings: The star of the show, these pieces offer an ideal canvas for frying, with a mix of tender meat and skin that crisps up beautifully.
- Salt: Enhances and balances flavors by drawing out moisture and allowing seasonings to penetrate the chicken.
- Black pepper: Adds a gentle kick and earthy warmth without overshadowing the sweet-spicy glaze.
- All-purpose flour: Forms the base of the batter, providing structure and that light, airy crust.
- Cornstarch: Works alongside flour to boost crispiness and create an ultra-light texture.
- Water: Smooths out the batter, ensuring it clings evenly to each piece for uniform frying.
- Vegetable oil: Neutral-tasting and high in smoke point, it’s perfect for achieving that golden, crackling exterior.
- Gochujang: A fermented Korean chili paste delivering complex heat, umami depth, and a vibrant red hue.
- Ketchup: Brings tangy sweetness and body to the sauce, helping it emulsify.
- Soy sauce: Provides salty, savory umami that grounds the glaze.
- Honey: Balances heat with smooth, natural sweetness and a sticky finish.
- Brown sugar: Adds molasses-like richness and enhances caramelization.
- Rice vinegar: Injects bright acidity, cutting through richness and lifting the overall flavor.
- Sesame oil: Introduces a fragrant nutty note that complements the chili paste.
- Garlic: Minced cloves offer pungent heat and aromatic depth.
- Ginger: Freshly grated, it provides a peppery zing and digestive warmth.
- Sesame seeds: Toasted for a gentle crunch and visual appeal.
- Green onions: Sliced for a fresh, oniony bite and vibrant color contrast.
HOW TO MAKE SWEET & SPICY KOREAN FRIED CHICKEN
Now that we’ve assembled our ingredients, let’s walk through the process of transforming them into a plate of irresistibly crunchy, saucy goodness. Take your time with each step, maintain consistent oil temperature, and don’t rush the resting and frying stages—these details ensure that signature crunch and depth of flavor that make this recipe stand out.
1. Season the chicken pieces with salt and black pepper in a large bowl. Let it sit for about 10 minutes.
In a spacious bowl, toss the drumettes and wings with salt and black pepper. Allow the seasoned chicken to rest for about ten minutes so the flavors can penetrate the meat and create a well-seasoned base.
2. In another bowl, mix the all-purpose flour and cornstarch. Gradually add in the water while stirring until you get a smooth batter.
Combine all-purpose flour and cornstarch in a second bowl. Slowly whisk in the water, ensuring the mixture becomes a silky, lump-free batter that will cling evenly to each chicken piece.
3. Heat vegetable oil in a deep fryer or large pot over medium-high heat to about 350°F (175°C).
Fill a deep fryer or heavy pot with vegetable oil, heating it to 350°F (175°C). Use a candy or fryer thermometer for accuracy. This temperature range is key to achieving a golden, crispy exterior without greasy or undercooked spots.
4. Dip each piece of chicken into the batter, ensuring they are coated well.
Working one piece at a time, immerse the chicken into the batter, letting any excess drip back into the bowl. Aim for a uniform coating to guarantee an even fry.
5. Fry the chicken in batches to avoid overcrowding for about 10–15 minutes or until golden brown and crispy. Let them drain on a wire rack set over a baking sheet.
Carefully lower battered pieces into the hot oil in small batches—four to six at a time—to prevent temperature drops. Fry for 10–15 minutes, turning if needed, until each piece turns a deep golden brown. Transfer to a wire rack over a baking sheet to drain.
6. In a saucepan, combine gochujang, ketchup, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook on medium heat while stirring until it slightly thickens.
Add all sauce ingredients—gochujang, ketchup, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger—to a saucepan over medium heat. Stir constantly until the mixture becomes a glossy, slightly thick sauce.
7. Once all chicken pieces are fried, add them into the sauce and toss well to ensure each piece is coated.
Transfer the drained chicken into the saucepan. Use tongs to toss and coat every drumette and wing in the vibrant glaze, making sure nothing is left unpolished.
8. Garnish with sesame seeds and sliced green onions before serving hot.
Finish by sprinkling toasted sesame seeds and fresh green onion slices over the glazed chicken. Serve immediately while the crust is at its crispiest and the flavors are at their peak.
SERVING SUGGESTIONS FOR SWEET & SPICY KOREAN FRIED CHICKEN
When it comes to serving this Sweet & Spicy Korean Fried Chicken, presentation and complementary flavors take the experience to the next level. Whether you’re plating it as a communal appetizer or featuring it as the star of your dinner spread, thoughtful garnishes and side dishes will enhance every bite. Picture a rustic wooden board lined with crisp wings, vibrant garnishes, and contrasting dips that invite guests to dive right in. Balancing temperature, texture, and color will make your table as exciting as the flavors on the plate—and keep the conversation flowing long after the first taste.
- Arrange the glazed chicken on a wooden platter lined with lettuce leaves for a rustic, casual vibe. The lettuce doubles as a crisp wrap and keeps the platter looking fresh.
- Serve alongside a bowl of quick-pickled radishes or cucumbers for a bright, tangy contrast that cuts through the richness of the sauce.
- Offer a side of steamed jasmine rice or sticky rice to soak up every drop of that glorious sauce, turning each grain into a flavor bomb.
- Pair with cold beer, a crisp white wine, or sparkling sodas for a refreshing drink option that balances heat, sweetness, and crunch in every mouthful.
HOW TO STORE SWEET & SPICY KOREAN FRIED CHICKEN
Proper storage is key if you want to maintain as much of the original crunch and flavor as possible. While nothing quite matches the just-fried texture, these methods will help preserve your leftovers and make reheating a breeze. Follow these tips to ensure juicy meat, a vibrant sauce, and minimal sogginess, whether you’re refrigerating for tomorrow’s lunch or stashing portions in the freezer for a quick snack.
- Refrigeration: Once cooled to room temperature, place the chicken and sauce in separate, airtight containers. Store in the refrigerator for up to 3 days. Keeping the sauce separate prevents the crust from softening.
- Freezing: For longer storage, flash-freeze the plain fried chicken on a baking sheet, then transfer to a freezer-safe bag or container. Freeze for up to 1 month. Thaw overnight in the fridge before reheating.
- Separate Sauce Storage: Store the sauce in a small jar or sealed container to maintain its glossy texture. Reheat gently on the stove before tossing with reheated chicken.
- Reheating: Preheat your oven to 375°F (190°C). Spread the chicken on a baking sheet lined with parchment paper and heat for 8–10 minutes. Finish under the broiler for 1–2 minutes to re-crisp the coating.
CONCLUSION
This Sweet & Spicy Korean Fried Chicken recipe offers an exciting journey from your stove to the table, capturing the bold essence of Asian cuisine with every bite. By mastering the crispy batter, learning the art of double-fry timing, and blending the sauce ingredients until perfectly glossy, you’ve created a dish that’s sure to impress both family and friends. Whether you’re nestled in for a cozy dinner or spicing up your next gathering, these drumettes and wings deliver a satisfying crunch and a harmonious dance between sweet honey and fiery gochujang. Remember, you can always print or save this article for quick reference the next time you need a crowd-pleaser that’s bursting with flavor and texture. Look below for a handy FAQ section that will answer common questions about ingredients, substitutions, and technique.
I’d love to hear how your kitchen adventure turns out! If you have any questions, need help troubleshooting the batter or sauce, or simply want to share your favorite side dish pairing, please leave a comment and let me know. Your feedback and personal stories bring this recipe to life, and I can’t wait to see how you make it your own. Happy cooking!
Sweet & Spicy Korean Fried Chicken
Description
Experience the mouthwatering crunch and vibrant flavors of this Korean fried chicken, glazed in a deliciously sweet and spicy sauce. Perfect for gatherings!
Ingredients
Instructions
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Season the chicken pieces with salt and black pepper in a large bowl. Let it sit for about 10 minutes.
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In another bowl, mix the all-purpose flour and cornstarch. Gradually add in the water while stirring until you get a smooth batter.
-
Heat vegetable oil in a deep fryer or large pot over medium-high heat to about 350°F (175°C).
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Dip each piece of chicken into the batter, ensuring they are coated well.
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Fry the chicken in batches to avoid overcrowding for about 10-15 minutes or until golden brown and crispy. Let them drain on a wire rack set over a baking sheet.
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In a saucepan, combine gochujang, ketchup, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook on medium heat while stirring until it slightly thickens.
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Once all chicken pieces are fried, add them into the sauce and toss well to ensure each piece is coated.
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Garnish with sesame seeds and sliced green onions before serving hot.
Note
- Gochujang is a key ingredient for authenticity and can be found in most Asian grocery stores.
- Double-frying the chicken can make it extra crispy if desired.
- Adjust the level of spice by varying the amount of gochujang and honey.
- Perfect as an appetizer or main dish at parties and gatherings.
- Pair with pickled radishes or a side salad for a balanced meal.
