Name: Sweet & Spicy Korean Fried Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 2 lbs chicken wings or drumettes; 1 cup potato starch (or cornstarch); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; Oil for deep frying (enough to fill deep pot); 3 tablespoons gochujang (Korean chili paste); 2 tablespoons soy sauce; 3 tablespoons honey; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 teaspoon ginger, grated; 2 teaspoons sesame seeds (for garnish); Chopped green onions (for garnish)

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Introduction

Sweet & Spicy Korean Fried Chicken is a crispy, flavorful dish that combines a double-fried crunch with a bold, tangy sauce. Perfect for sharing, this recipe balances heat and sweetness for an addictive experience.

The image shows a close-up of several pieces of crispy fried cauliflower, coated in a glossy dark reddish-brown sauce with a sticky texture. The cauliflower pieces are topped with white sesame seeds and small green chopped scallions scattered throughout. They are served in a white bowl lined with plain brown parchment paper. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken wings or drumettes
1 cup potato starch (or cornstarch)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
Oil for deep frying
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon ginger, grated
2 teaspoons sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: Pat the chicken wings or drumettes dry with paper towels. Season with salt, black pepper, and garlic powder. Let sit for 10 minutes to allow the flavors to penetrate.
Step 2: Dredge each piece of chicken in potato starch, coating evenly. Shake off any excess starch for a light crust.
Step 3: Heat oil in a deep pot or fryer to 350°F (175°C). Fry the chicken in batches for 5-6 minutes until lightly golden. Remove and drain on a wire rack.
Step 4: Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes until deep golden brown and extra crispy. Drain on a wire rack.
Step 5: In a small saucepan, heat sesame oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant, about 1-2 minutes.
Step 6: Stir in gochujang, soy sauce, honey, brown sugar, and rice vinegar. Cook for 2-3 minutes until the sauce thickens slightly and the flavors meld.
Step 7: Transfer the fried chicken to a large bowl. Pour the sauce over and toss well to coat every piece evenly.
Step 8: Garnish with sesame seeds and chopped green onions. Serve hot with steamed rice or your favorite Korean side dishes.

Tips & Variations

For extra crispiness, double frying is essential—don’t skip the second fry at a higher temperature.
Substitute honey with maple syrup or agave for a different sweet note.
Use cornstarch if potato starch is unavailable, but the texture may be slightly less crisp.
Add a dash of rice syrup or malt syrup to the sauce to enhance stickiness.
Try tossing in some sliced fresh chili or chili flakes for added heat.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispiness rather than microwaving, which can make it soggy.

How to Serve

This image shows a close-up view of crispy fried chicken drumettes coated in a thick, dark reddish-brown glaze. The glaze looks sticky and shiny, covering each drumette fully. White sesame seeds are sprinkled generously over the chicken, adding small spots of light contrast. Small green onion pieces are scattered on top, giving a bright green color that stands out against the deep glaze. The drumettes are piled together in a basket lined with light brown parchment paper. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other chicken parts besides wings or drumettes?

Yes, boneless chicken thighs or breasts can be used, but cooking times may vary. Thighs tend to stay juicier and crisp up nicely with this method.

What if I can’t find gochujang?

Gochujang is key to authentic flavor, but in a pinch, you can mix a bit of chili paste or sriracha with a touch of miso paste and honey to mimic the sweet and spicy profile.