Sweet & Spicy Korean Fried Chicken

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Crispy on the outside, juicy on the inside, and drenched in a sticky, flavorful glaze — this Sweet & Spicy Korean Fried Chicken is the ultimate indulgence for lovers of bold, punchy flavors. Every bite is a thrilling contrast of crunch and tenderness, coated in a perfect blend of sweetness, heat, and umami that clings to your fingers and begs to be savored.

Inspired by Korea’s beloved “Yangnyeom Chicken,” this dish brings together deep-fried double-crisped chicken pieces with a luscious glaze made from gochujang, honey, soy sauce, and garlic. Whether you’re cooking for a party, game day, or just because you’re craving something insanely delicious, this recipe guarantees to turn heads and win hearts.

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Ingredients for Sweet & Spicy Korean Fried Chicken

For the Chicken:

• 1 ½ lbs (700g) boneless chicken thighs or wings, cut into bite-sized pieces
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp rice wine (optional, for tenderizing)
• 1 cup cornstarch or potato starch (for extra crispiness)
• Oil for deep frying

For the Sauce:

• 2 tbsp gochujang (Korean red chili paste)
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 3 tbsp honey (or brown sugar for deeper flavor)
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tbsp water (to thin if needed)

Garnish:

• Sesame seeds
• Chopped green onions

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Step 1: Prepare the Chicken

Start by patting the chicken pieces dry with paper towels to help them fry up extra crispy. Place them in a bowl, then season with salt, black pepper, and rice wine if using. Mix well and let it sit for 10–15 minutes while you prep the sauce and oil.

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Step 2: Make the Sauce

In a small saucepan over medium heat, combine gochujang, ketchup, soy sauce, honey, rice vinegar, minced garlic, and sesame oil. Stir everything together until it’s well blended and simmer for 2–3 minutes until slightly thickened. If the sauce is too thick, add a splash of water. Set aside.

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Step 3: Coat the Chicken

Add cornstarch to the marinated chicken and toss thoroughly to coat each piece evenly. The starch layer should be generous—it’s what gives that famous double-crunch texture.

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Step 4: Deep Fry in Two Rounds

Heat oil in a deep pot to 350°F (175°C). Fry the chicken in small batches for 5–6 minutes until lightly golden. Remove and rest for a few minutes.
Increase the oil temperature slightly (about 375°F or 190°C) and fry the chicken a second time for 2–3 minutes until deep golden brown and ultra crispy.

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Step 5: Toss in Sauce

Place the hot, crispy chicken into a large mixing bowl. Drizzle the warm sauce over the chicken and toss gently until every piece is coated and glossy.

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Step 6: Garnish and Serve

Sprinkle with toasted sesame seeds and chopped green onions. Serve immediately while hot and crispy, either as a main dish with rice or as a snack with pickled radish.

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Estimated Nutrition (Per Serving)

Serving size: About 1 cup of chicken (based on a recipe yielding 4 servings)

• Calories: 450–500 kcal
• Protein: 25g
• Fat: 22g
• Carbohydrates: 38g
• Sugar: 18g
• Sodium: 900mg
• Fiber: 1g

Note: These are estimates and can vary depending on ingredients used and exact portion sizes.

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Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used for a leaner option. However, thighs offer more juiciness and flavor.

What is gochujang and where can I find it?

Gochujang is a Korean fermented red chili paste that’s sweet, spicy, and savory. You can find it in Asian markets or the international aisle of most grocery stores.

Can I make it less spicy?

Absolutely. Reduce the amount of gochujang and balance it with more honey or a bit of brown sugar.

Is this dish gluten-free?

It can be made gluten-free by using gluten-free soy sauce and checking that your gochujang and starch are gluten-free.

Can I bake the chicken instead of frying?

Yes, though it won’t be as crispy. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, or use an air fryer for better texture.

What can I serve with Korean fried chicken?

It pairs well with steamed rice, pickled radish, kimchi, or a fresh cabbage slaw.

Can I make the sauce ahead of time?

Yes, you can store the sauce in an airtight jar in the fridge for up to 5 days. Reheat gently before tossing with chicken.

Why double fry the chicken?

Double frying helps to drive out moisture, resulting in extra crispy chicken that stays crunchy longer even after saucing.

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