Sweet, Sour, and Spicy Korean Fried Chicken

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Sweet, Sour, and Spicy Korean Fried Chicken

Crispy Texture, Bold Flavour, and a Perfect Sweet-Heat Balance

Korean fried chicken is known worldwide for its incredibly crisp exterior and mouthwatering layers of flavour. This version delivers everything you love: a deeply crunchy coating, juicy and tender meat, and a vibrant sauce that blends sweet, sour, and spicy elements into a glaze that clings beautifully to every piece.

This dish is ideal for family dinners, gatherings, weekend cravings, or sharing plates. With a double-fried method that guarantees shatteringly crisp chicken, and a glaze made with gochujang, honey, ginger, and garlic, the result is a restaurant-quality meal that is surprisingly simple to prepare at home.

Why This Korean Fried Chicken Is So Irresistible

This recipe stands out because it layers texture and flavour with precision. The seasoned chicken is coated in a light batter of flour, cornstarch, and cold water, giving the fried pieces a delicate but ultra-crisp crust. Once double-fried, the chicken is tossed in a glossy sweet-spicy sauce that caramelizes slightly on the hot surface, locking in flavour.

The balance of contrasting notes—sweet from the honey, heat from the gochujang, tanginess from rice vinegar, and savoury depth from soy sauce—creates a remarkably addictive dish that appeals to all palates.

Ingredients

For the Chicken

  • 1 kg (2.2 lbs) chicken wings or drumettes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup (125 g) all-purpose flour
  • ½ cup (60 g) cornstarch
  • 1 large egg, lightly beaten
  • 1 cup (240 ml) cold water
  • Vegetable oil, for deep frying (use a neutral oil such as sunflower or canola)

For the Sweet, Sour, and Spicy Sauce

  • 3 tablespoons gochujang (Korean chilli paste)
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 teaspoon red pepper flakes (optional, to adjust heat)

Garnish

  • Toasted sesame seeds
  • Thinly sliced green onions

Instructions

Step 1: Season the Chicken

Place the chicken wings or drumettes into a large mixing bowl. Add salt, black pepper, and garlic powder. Toss well to coat each piece evenly. Allow the chicken to rest for 10–15 minutes so the seasoning penetrates the meat.

Step 2: Prepare the Batter

In another bowl, combine the flour and cornstarch. Whisk in the beaten egg, followed by the cold water, stirring until a smooth batter forms. The texture should resemble pancake batter—light enough to cling to the chicken but not overly thick.

Step 3: Heat the Oil

Pour vegetable oil into a deep skillet or heavy pot, filling it to a depth of about 5 cm (2 inches). Heat the oil to 180°C (350°F). Maintaining the correct temperature is essential for crisp chicken and even frying.

Step 4: First Fry

Dip each piece of seasoned chicken into the batter, letting the excess drip off. Carefully lower the chicken into the hot oil. Fry in batches for 5–6 minutes, turning occasionally, until pale golden. Remove and place on a wire rack or paper towels to drain. Allowing the chicken to rest helps maintain crispiness.

Step 5: Second Fry for Extra Crunch

Increase the oil temperature to 190°C (375°F). Fry the chicken a second time for 2–3 minutes or until deep golden and extremely crisp. Double frying ensures the signature Korean-style crunch.

Step 6: Make the Sauce

In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar. Cook over medium heat, stirring frequently, for about 3 minutes until the sauce thickens slightly. If you prefer a thinner glaze, add one tablespoon of water and mix well.

Step 7: Toss and Serve

Place the hot fried chicken in a large bowl. Pour the warm sauce over the top and gently toss until all pieces are evenly coated. Serve immediately for maximum crunch and flavour.

Garnish with sesame seeds and sliced green onions.

Expert Tips for Perfect Korean Fried Chicken

  • Mind the Oil Temperature: Keep the oil consistently hot. Low temperature results in soggy chicken; too high causes burning before the inside cooks through.
  • Double Frying Is Essential: The second fry creates the ultra-crispy crust Korean fried chicken is known for.
  • Adjust the Sauce: Add water to thin or cook longer to thicken. Adjust sweetness, heat, and acidity to your preference.
  • Sauce Last: Toss the chicken in sauce right before serving to preserve the crisp texture.

Customization Ideas

  • Alternative Proteins: Use tofu cubes, cauliflower florets, shrimp, or fish pieces.
  • Less Sodium: Choose low-sodium soy sauce.
  • Heat Level: Reduce or omit red pepper flakes for a milder version; add more gochujang for extra spice.
  • Flavour Variations: Add orange zest, toasted sesame seeds, or a spoonful of hoisin sauce for added depth.

Serving Suggestions

Serve this Korean fried chicken with complementary sides such as:

  • Steamed white rice
  • Pickled radish
  • Fresh green salad
  • Kimchi
  • Lightly sautéed vegetables

These sides balance the richness and enhance the sweet-spicy profile of the chicken.

Storage and Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to two days.
  • Reheating: Reheat in a 180°C (350°F) oven for 10–12 minutes to restore crispiness. Avoid microwaving.
  • Make Ahead: Fry the chicken ahead of time without adding sauce. Reheat and toss with freshly made sauce when serving.

 

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