Sweet, Sour, and Spicy Korean Fried Chicken

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Sweet, Sour, and Spicy Korean Fried Chicken

Ultra-Crispy Chicken Coated in a Sticky, Flavor-Packed Korean Sauce

This sweet, sour, and spicy Korean fried chicken is everything a comfort food classic should be: shatteringly crispy on the outside, juicy on the inside, and generously coated in a glossy sauce bursting with bold flavor. Inspired by popular Korean street food, this dish delivers the perfect balance of heat, sweetness, and tang that keeps you reaching for just one more piece.

What makes Korean fried chicken truly special is the double-frying technique, which creates an exceptionally crunchy crust that stays crisp even after being tossed in sauce. The sauce itself is rich and complex, combining gochujang, honey, soy sauce, garlic, and ginger for a deeply savory glaze with just the right kick.

This recipe works beautifully as a main dish, party platter, or game-day favorite, and pairs effortlessly with simple sides like steamed rice or crisp vegetables.

Ingredients

For the Chicken

  • 1 kg (2.2 lb) 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
  • Neutral vegetable oil for deep frying (such as sunflower or canola)

For the Sweet, Sour, and Spicy Sauce

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

For Garnish

  • Sesame seeds
  • Thinly sliced green onions

Instructions

Step 1: Season the Chicken

Place the chicken wings or drumettes in a large bowl. Season with salt, black pepper, and garlic powder. Toss well to ensure the chicken is evenly coated. Set aside for 10–15 minutes to allow the seasoning to penetrate the meat.

Step 2: Prepare the Batter

In a separate bowl, whisk together the flour and cornstarch. Add the beaten egg and slowly pour in the cold water while whisking continuously until a smooth batter forms. The consistency should be similar to pancake batter—thick enough to cling to the chicken without dripping excessively.

Step 3: First Fry

Heat the vegetable oil in a deep pot or heavy skillet to 180°C (350°F). Dip each piece of chicken into the batter, allowing any excess to drip off. Fry the chicken in small batches for 5–6 minutes, turning occasionally, until lightly golden and cooked through.

Remove the chicken and place it on a wire rack or paper towels. Let it rest for a few minutes. This resting stage helps release steam and prepares the coating for maximum crispiness.

Step 4: Second Fry for Extra Crunch

Increase the oil temperature to 190°C (375°F). Return the chicken to the oil and fry for an additional 2–3 minutes until deep golden brown and extremely crispy. Remove and drain again on a rack.

Step 5: Make the Sauce

While the chicken is frying, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, brown sugar, and red pepper flakes in a saucepan. Cook over medium heat, stirring constantly, until the sauce begins to bubble and slightly thicken, about 3 minutes. If needed, add 1 tablespoon of water to loosen the sauce.

Taste and adjust sweetness or heat as desired.

Step 6: Coat the Chicken

Place the hot, crispy chicken in a large bowl. Pour the warm sauce over the chicken and gently toss until every piece is evenly coated. Serve immediately for the best texture.

Expert Tips for Perfect Results

  • Maintain oil temperature to avoid greasy or undercooked chicken
  • Always fry in batches to keep the oil hot and the coating crisp
  • Double frying is essential for authentic Korean-style crunch
  • Sauce at the last moment to preserve maximum crispiness

Variations and Customizations

  • Use tofu, cauliflower florets, or shrimp instead of chicken
  • Swap honey for maple syrup if preferred
  • Add toasted sesame seeds or orange zest for extra aroma
  • Reduce chili paste and flakes for a milder version

Serving Suggestions

Serve this Korean fried chicken with:

  • Steamed white or jasmine rice
  • Crisp green salad with sesame dressing
  • Pickled vegetables for contrast
  • Fresh cucumber slices for cooling balance

Storage and Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 2 days
  • Reheating: Bake in a preheated oven at 180°C (350°F) for 10–12 minutes
  • Make-ahead: Fry the chicken in advance and store unsauced; reheat and toss with freshly made sauce before serving

This sweet, sour, and spicy Korean fried chicken delivers unforgettable crunch and bold flavor in every bite. Whether served at a gathering or enjoyed as a special homemade treat, it’s a recipe that never fails to impress.

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