If you have been searching for that perfect balance between a fiery kick and a touch of sweetness, look no further than this Sweet & Spicy Korean Fried Chicken Recipe. This dish takes crispy, golden-fried chicken wings and drumettes, then douses them in a luscious sauce made with gochujang and honey, resulting in an irresistible explosion of flavors. Whether you are craving an indulgent snack or a show-stopping main course, this recipe brings vibrant color, irresistible texture, and a depth of taste that will quickly become your go-to comfort food and a conversation starter at any gathering.
Ingredients You’ll Need
Getting the flavor and crunch just right starts with a handful of simple but essential ingredients. Each one plays a crucial role, from helping create the perfect crispy batter, to infusing that iconic Korean-inspired sweet and spicy taste that makes this dish truly memorable.
- 2 lbs chicken drumettes and wings: The ideal pieces for even cooking and maximum crispiness.
- 1 tsp salt: Enhances natural chicken flavors.
- 1/2 tsp black pepper: Adds subtle spice and depth.
- 1 cup all-purpose flour: The backbone of the light, crunchy coating.
- 1/2 cup cornstarch: Creates an extra crispy texture that won’t feel heavy.
- 1 cup water: Used to make the batter smooth and light.
- Vegetable oil for frying: Necessary for that perfectly crisp exterior.
- 1/4 cup gochujang (Korean red chili paste): Brings authentic spicy-sweet flavor with a beautiful red hue.
- 1/4 cup ketchup: Adds tanginess and balances the heat.
- 1/4 cup soy sauce: Provides savory umami richness.
- 1/4 cup honey: Sweetens and helps create a sticky, glossy finish.
- 2 tbsp brown sugar: Adds depth and caramel-like sweetness.
- 2 tbsp rice vinegar: Cuts through the richness with a mild citrus tang.
- 1 tbsp sesame oil: Delivers a nutty aroma and flavor.
- 2 cloves garlic, minced: Infuses pungent, aromatic notes.
- 1 tsp grated ginger: Adds warmth and brightness.
- Sesame seeds and sliced green onions for garnish: For that final pop of texture and freshness.
How to Make Sweet & Spicy Korean Fried Chicken Recipe
Step 1: Season the Chicken
Start by seasoning your chicken drumettes and wings with salt and black pepper. This simple step elevates the natural flavors and ensures every bite is well-rounded and delicious. Letting the chicken sit for about 10 minutes allows the seasoning to penetrate, creating the perfect foundation for the crispy coating.
Step 2: Prepare the Batter
In another bowl, mix the all-purpose flour and cornstarch, then gradually whisk in water until you have a smooth batter. This combination is key: the flour gives structure, while the cornstarch ensures your chicken will have that signature crackling crunch. The batter should be thick enough to cling to the chicken but light enough not to feel heavy.
Step 3: Heat the Oil
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Maintaining this temperature is crucial for achieving the perfect crispy crust and juicy interior. Too hot and the chicken might burn; too cool, and it will absorb too much oil and become greasy.
Step 4: Coat the Chicken
Dip each piece of chicken into the batter, making sure every nook and cranny is covered. This coating acts like a delicious, crispy armor that will hold all the gorgeous sauce later.
Step 5: Fry the Chicken
Fry the chicken in batches, avoiding overcrowding to keep the temperature steady and ensure even cooking. Fry each batch for 10-15 minutes until they turn a beautiful golden brown and the skin is irresistibly crisp. Drain the fried chicken on a wire rack over a baking sheet to keep the crust from getting soggy – patience here pays off!
Step 6: Make the Sauce
While the chicken is frying, whip up the magical sauce. Combine the gochujang, ketchup, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Simmer on medium heat, stirring frequently, until the sauce thickens slightly and all those flavors meld into a sticky, glossy glaze packed with sweet heat and tang.
Step 7: Toss the Chicken in Sauce
Once the chicken pieces are all fried to perfection, toss them right into the saucepan with the sauce. Make sure every single piece is generously coated with that luscious sweet and spicy glaze—it’s the signature that defines this Sweet & Spicy Korean Fried Chicken Recipe.
Step 8: Garnish and Serve
Finish by sprinkling toasted sesame seeds and sliced green onions over the chicken for a bright crunch and nutty flavor contrast. Serve immediately while the chicken is hot and the sauce is sticky and irresistible.
How to Serve Sweet & Spicy Korean Fried Chicken Recipe
Garnishes
Simple garnishes such as toasted sesame seeds and sliced green onions are perfect for this dish. They add a pleasant crunch and a fresh pop of color that elevates every bite visually and texturally. Feel free to add a sprinkle of flaky sea salt to highlight the flavors even further.
Side Dishes
This chicken pairs wonderfully with a variety of side dishes. Crisp cucumber salad or pickled radishes provide fresh and tart balance to the rich, sweet-spicy chicken. Steamed jasmine rice or sticky rice is a classic choice that helps mellow out the heat and soak up every last drop of sauce. For something heartier, a creamy coleslaw can offer a cooling contrast.
Creative Ways to Present
For a fun twist, turn this chicken into a Korean fried chicken sandwich layered with crisp lettuce and a slather of mayonnaise or sriracha mayo. Alternatively, serve it as part of a sharing platter alongside other Korean favorites like kimchi and japchae noodles for an interactive meal that your guests will love. You can even make bite-sized skewers from the wings for party-perfect finger food.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and store it in the refrigerator. It’s best enjoyed within 2 days for optimal texture and flavor. The sauce will keep the chicken moist, but the crust may soften over time.
Freezing
If you want to keep this dish longer, freeze the cooked, sauced chicken in a freezer-safe container or zip-top bag. Separate layers with parchment paper to prevent sticking. Frozen chicken can last up to 1 month, allowing you to enjoy your Sweet & Spicy Korean Fried Chicken Recipe anytime you crave it.
Reheating
To reheat, preheat your oven to 375°F (190°C), place the chicken on a wire rack over a baking tray, and heat for 10-15 minutes. This method helps revive some of the crispiness lost in storage. Avoid microwaving if possible, as it tends to make the crust soggy and less enjoyable.
FAQs
Can I use chicken thighs instead of wings and drumettes?
Absolutely! Chicken thighs will work well with this recipe and offer juicy, flavorful meat. Just adjust the frying time accordingly since thighs are thicker and may take slightly longer to cook through.
What if I can’t find gochujang?
Gochujang is key for the authentic Korean flavor, but if unavailable, you can substitute with a mixture of red chili paste and miso paste or even a spicy chili sauce paired with a touch of sweetness. It won’t be the same but will still be delicious and bring some heat.
Is this recipe spicy?
Yes, it has a pleasant heat from the gochujang balanced by the sweetness of honey and brown sugar. Feel free to adjust the amount of chili paste to increase or decrease the spice level according to your preference.
Can I bake instead of fry the chicken?
You can bake the chicken, though it won’t be as crispy. To get the best results, coat the chicken well with the batter, bake at a high temperature (around 425°F/220°C), and finish with a quick broil if needed. Just keep an eye on it to prevent burning.
How do I keep the chicken crispy after saucing?
For maximum crispiness, toss only the amount of chicken you plan to eat immediately in the sauce. The leftover pieces can be kept separate and sauced as you go. This keeps the batter crunchy and the experience as fantastic as when freshly cooked.
Final Thoughts
This Sweet & Spicy Korean Fried Chicken Recipe is pure joy on a plate—crispy, flavorful, and perfectly balanced between heat and sweetness. It’s guaranteed to impress friends and family or brighten up any weeknight dinner. Trust me, once you make this, it will quickly become one of your favorite ways to celebrate bold flavors and textures all in one bite. So go ahead, gather your ingredients, and get frying—you’re in for a delicious adventure!
Print
Sweet & Spicy Korean Fried Chicken Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 30m
- Total Time: 1h 0m
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Description
This Sweet & Spicy Korean Fried Chicken recipe features crispy fried chicken wings and drumettes coated in a flavorful batter, then tossed in a vibrant, tangy, and sweet gochujang-based sauce. Garnished with sesame seeds and green onions, this dish delivers bold Korean flavors with a perfectly crispy texture, ideal for a delightful appetizer or main course.
Ingredients
Chicken and Batter
- 2 lbs chicken drumettes and wings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup water
- Vegetable oil for frying
Sweet & Spicy Sauce
- 1/4 cup gochujang (Korean red chili paste)
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Season the chicken: In a large bowl, season the chicken drumettes and wings with salt and black pepper. Let them sit for about 10 minutes to absorb the seasoning.
- Prepare the batter: In a separate bowl, combine the all-purpose flour and cornstarch. Gradually stir in the water until a smooth batter forms without lumps.
- Heat the oil: Pour vegetable oil into a deep fryer or large pot and heat it over medium-high heat to approximately 350°F (175°C) for frying.
- Coat the chicken: Dip each piece of chicken thoroughly into the batter, ensuring an even and complete coating.
- Fry the chicken: Fry the battered chicken pieces in batches, avoiding overcrowding the pot, for 10 to 15 minutes until they turn golden brown and develop a crispy crust. Drain the fried chicken on a wire rack placed over a baking sheet to remove excess oil.
- Make the sauce: In a saucepan, combine gochujang, ketchup, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook over medium heat, stirring frequently until the sauce thickens slightly and becomes glossy.
- Toss the chicken in sauce: Add all the fried chicken pieces into the saucepan with the prepared sauce and toss well to ensure each piece is evenly coated with the sweet and spicy sauce.
- Garnish and serve: Transfer the coated chicken to a serving platter and garnish with sesame seeds and sliced green onions. Serve immediately while hot and crispy.
Notes
- Maintaining oil temperature is key to achieving crispy chicken; use a thermometer to monitor heat.
- Do not overcrowd the frying pot to prevent the oil temperature from dropping.
- For extra crispiness, double fry the chicken by frying once until pale golden, resting, then frying again until deep golden brown.
- Adjust the level of spiciness by modifying the amount of gochujang in the sauce.
- Use a wire rack for draining fried chicken to avoid sogginess.
