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
Scale
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.
