Crispy Korean Spicy and Sweet Fried Chicken Recipe

Why You’ll Love This Recipe

Craving something crispy, spicy, and totally satisfying? This Korean spicy and sweet fried chicken hits the spot every single time. It’s the perfect balance of bold flavors—sweet, savory, garlicky, and just the right amount of kick.

Here’s why this recipe totally deserves a permanent spot in your dinner rotation:

Double-fried crispiness: That ultra-crunchy texture that holds up even after being sauced.
Deliciously addictive sauce: A sticky, spicy, sweet glaze that coats every piece perfectly.
Great for sharing: Crowd-pleaser for game day, parties, or casual family dinners.
Customizable spice level: You can dial it up or down depending on your heat preference.
Better than takeout: Seriously—this rivals your favorite Korean fried chicken spot but made in your own kitchen.

Whether you’re new to Korean cuisine or just love anything that’s fried and flavorful, this dish is an absolute must-try!

Essential Tools and Equipment

Before we dive into frying, let’s make sure your kitchen is ready to roll. Here’s what you’ll need:

Deep Fryer or Heavy-Bottomed Pot: For safe, even frying.
Wire Rack & Baking Tray: Perfect for letting the chicken rest and stay crispy.
Tongs: To flip and remove the chicken without a splashy mess.
Mixing Bowls: You’ll need a few for marinating and saucing.
Whisk: Helps mix the sauce ingredients until smooth and shiny.
Thermometer (optional but helpful): Keeps your oil at the perfect frying temp (around 350°F/175°C).
Paper Towels: To drain excess oil after the final fry.

Keeping your tools close-by will streamline everything and prevent kitchen chaos. Trust me—you’ll thank yourself later!

Preparation Tips

Want restaurant-quality results right at home? These pro tips will help elevate your fried chicken game:

Marinate for flavor and tenderness: Even just 30 minutes makes a huge difference. Overnight? Even better!
Use cold water in the batter mix: This slows gluten development for a light, crisp coating.
Double fry—don’t skip it: That first fry cooks the chicken; the second gets you that signature crunch.
Keep your oil hot: Too cool and your chicken will soak up oil and turn soggy. Too hot and it’ll burn.
Line up your station: Marinade, batter, fryer—all in assembly-line order for efficiency.

Want a head start? You can marinate the chicken the night before, and even prep your sauce in advance and store it in the fridge.

Ingredients List

Here’s everything you’ll need to make this delicious Korean spicy and sweet fried chicken at home. Gather these and get excited:

For the Chicken:

1 lb (450g) chicken wings or boneless thigh, cut into bite-sized pieces
1/2 tsp salt
1/4 tsp black pepper
1 tbsp rice wine (optional, for extra depth)
1 tsp grated ginger
1 egg
1/2 cup potato starch (or cornstarch)
1/4 cup all-purpose flour
Oil for deep frying (canola, vegetable, or peanut oil)

For the Spicy-Sweet Sauce:

2 tbsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp honey (or corn syrup)
2 tbsp brown sugar
1 tbsp minced garlic
1 tsp sesame oil

Optional Garnishes:

Sesame seeds
Chopped green onions

Tip: Can’t find gochujang? Look for it in the international aisle of larger grocery stores or at Asian markets. It’s key to the flavor.

Step-by-Step Directions

Ready to make restaurant-style Korean chicken at home? Follow these simple steps:

Marinate the chicken: In a large bowl, add chicken, salt, pepper, rice wine, ginger, and egg. Stir to coat evenly. Set aside to marinate for 30 minutes (or up to overnight in the fridge).
Prepare the coating: In another bowl, mix potato starch and flour. Dredge each chicken piece in the dry mix, pressing gently so it sticks well.
Heat the oil: Fill your fryer or pot with enough oil to submerge the chicken (about 2 inches deep). Heat to 350°F (175°C). Use a thermometer for best results.
First fry: Gently lower chicken into the oil in batches. Fry for about 5–6 minutes until pale golden and cooked through. Don’t overcrowd the pot!
Drain and rest: Transfer fried chicken to a wire rack over a tray. Let rest for 5–10 minutes. This helps set the coating.
Double fry: Increase heat slightly (to around 375°F/190°C) and re-fry the chicken for 2–3 minutes until deeply golden and ultra-crispy. Drain again.
Make the sauce: In a small saucepan, combine gochujang, soy sauce, vinegar, honey, brown sugar, garlic, and sesame oil. Simmer for 2–3 minutes until bubbly and slightly thickened.
Toss it up: In a large clean bowl, add the fried chicken and pour over the warm sauce. Toss gently until every piece is coated with that shiny, sticky glaze.
Garnish and serve: Sprinkle with sesame seeds and green onions if using. Serve hot and crispy!

Common Mistakes to Avoid

Even seasoned home cooks can run into trouble with fried chicken. Here are a few pitfalls to watch out for:

Skipping the double fry: This step is key to that hallmark crispiness. One fry just won’t cut it!
Overcrowding the oil: This causes the oil temperature to drop, resulting in soggy, greasy chicken.
Using wet batter instead of dry starch: The dry starch mix ensures a lighter, crunchier texture. Trust the process!
Not letting oil get hot enough: Use a thermometer if needed. Too-cool oil makes the coating fall apart or feel slick.
Pouring sauce on too early: Only sauce the chicken right before serving to preserve that crunch.

Avoiding these mistakes can mean the difference between okay chicken and “Whoa, did you really make this?!” chicken.

Best Side Dishes

Looking to round out your meal? These side dishes pair perfectly with Korean spicy and sweet fried chicken:

Korean Pickled Radish (Chikin-mu): Crisp, slightly sweet, and tangy – it’s the classic pairing for fried chicken in Korea.
Steamed White Rice: A neutral base that balances out the bold flavors and spice of the chicken.
Asian Slaw: Think shredded cabbage, carrots, and sesame dressing. Adds crunch and freshness.
Kimchi Fried Rice: Spicy, savory, and a great way to make use of leftover rice or kimchi!

Mix and match for your own Korean-inspired feast.

Expert Recipe Tips

Get that extra “wow” factor with these insider tips:

Freeze the chicken briefly before the final fry: Popping it in the freezer for 10 minutes can firm up the coating for an even crispier finish.
Add cayenne or sriracha to the sauce: Want bolder heat? Customize the spice level with an extra punch.
Throw in peanuts or cashews: For added crunch and a hint of nuttiness, stir in some toasted nuts to the final dish.
Use boneless thighs over breast meat: Thighs stay juicy and tender – well worth the tiny bit of extra prep.

Small tweaks can take your homemade Korean fried chicken from amazing to unforgettable.

Storage and Reheating Instructions

If you’re lucky enough to have leftovers (don’t count on it!), here’s how to keep them delicious:

Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Bake in a 375°F (190°C) oven for 10–15 minutes or air fry for 5–6 minutes until hot and crispy. Avoid microwaving—it softens the crispy coating.

Tip: You can store the sauce separately and toss it with reheated chicken just before serving for a fresher texture.

Frequently Asked Questions (FAQs)

Is gochujang very spicy?

Not overly! It has a bold, deep flavor with mild-to-moderate heat. You can always reduce the amount or mix it with more honey if needed.

Can I use an air fryer instead of deep frying?

Yes, though it won’t be quite as crispy. Spray the coated chicken with a bit of oil and air fry at 380°F (190°C) for about 20 minutes, flipping halfway.

What oil is best for frying?

Use a neutral, high-smoke point oil like canola, vegetable, or peanut oil. Avoid olive oil—it’s too flavorful and can burn at frying temp.

Can I make this gluten-free?

Yes! Use gluten-free soy sauce (like tamari) and replace flour with a gluten-free blend. Many gochujang brands are gluten-free too—just check the label.

Does this work with chicken breast?

It does, but keep an eye on cooking time since breast meat can dry out more easily. Boneless thighs are usually more forgiving.

Final Thoughts

There’s something magical about that first bite—crackling crisp chicken, coated in a sticky-spicy glaze that lingers with warmth and sweetness.

Whether it’s a game day snack, weekend treat, or way to impress dinner guests, this crispy Korean spicy and sweet fried chicken recipe delivers every single time.

So go ahead—gather your ingredients, heat up that oil, and embrace your inner fried-chicken master. Don’t forget to snap a pic and tag us—we’d love to see your kitchen creations!

Have questions or your own variations? Drop them in the comments below. And if you’re into bold global flavors, be sure to check out our other Korean recipes like kimchi fried rice or spicy bulgogi!

Happy frying! 🔥🐔💥

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