Sweet & Spicy Korean Fried Chicken Recipe
Sweet & Spicy Korean Fried Chicken features crispy double-fried chicken wings coated in a flavorful sauce made with gochujang, honey, soy sauce, and aromatic garlic and ginger. This Korean comfort food combines a perfect balance of heat, sweetness, and tanginess, finished with a nutty touch of sesame oil and garnished with sesame seeds and green onions for a deliciously irresistible dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Ingredients
Scale
For the Chicken:
- 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)
For the Sauce:
- 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
- Season the Chicken: Pat the chicken wings or drumettes dry using paper towels. Season evenly with salt, black pepper, and garlic powder. Let them rest for 10 minutes to absorb the seasoning.
- Coat with Starch: Dredge each chicken piece in potato starch, ensuring a uniform, light coating. Shake off any excess starch to avoid clumps.
- Heat the Oil: Fill a deep pot or fryer with oil and heat it to 350°F (175°C), preparing it for frying.
- First Fry: Fry the chicken in batches for 5 to 6 minutes until the pieces turn a light golden color. Remove them and place on a wire rack to drain excess oil.
- Double Fry: Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 2 to 3 minutes until they develop a deep golden brown color and become extra crispy. Drain again on a wire rack.
- Prepare the Sauce Base: In a small saucepan over medium heat, warm the sesame oil. Add minced garlic and grated ginger and sauté until fragrant but not burnt, about 1 minute.
- Combine Sauce Ingredients: Stir in gochujang, soy sauce, honey, brown sugar, and rice vinegar into the saucepan. Cook for 2 to 3 minutes, stirring continuously until the sauce thickens slightly.
- Toss the Chicken: Transfer the double-fried chicken into a large bowl. Pour the warm sauce over the chicken and toss thoroughly to coat every piece evenly.
- Garnish the Chicken: Sprinkle toasted sesame seeds and chopped green onions over the coated chicken to add flavor and visual appeal.
- Serve Hot: Serve immediately with steamed rice, pickled radish, or your preferred Korean side dishes for an authentic experience.
Notes
- Double frying is key to achieving extra crispy chicken that stays crunchy even after tossing in sauce.
- Patting the chicken dry before seasoning helps the starch adhere better, producing a crispier crust.
- Adjust gochujang amount based on your preferred spice level.
- Use potato starch for the crispiest coating; cornstarch is an acceptable substitute but slightly less crispy.
- Serve immediately to maintain the crispiness and sauce texture.
Keywords: Korean fried chicken, sweet and spicy chicken, double fried chicken, gochujang chicken, crispy fried wings, Korean cuisine, spicy chicken wings
