Description

If you’re looking for the best Korean fried chicken recipe, this Sweet & Spicy Korean Chicken is the perfect choice. With an irresistibly crispy coating and a bold, flavorful sauce, this dish strikes the perfect balance of sweetness, heat, and umami. Whether you’re preparing this for dinner, a party, or game night, this recipe guarantees a restaurant-quality experience at home.

Ingredients

Scale

For the Chicken

2 lbs chicken wings, drumsticks, or boneless thighs
1 cup buttermilk (for tenderizing)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder

For the Crispy Coating

1 cup all-purpose flour
½ cup cornstarch (for extra crunch)
1 tsp baking powder
1 egg, beaten

For the Sweet & Spicy Gochujang Sauce

3 tbsp gochujang (Korean red chili paste)
2 tbsp honey (or brown sugar for extra sweetness)
2 tbsp soy sauce
3 cloves garlic, minced
1 tbsp rice vinegar (for tanginess)
2 tbsp water (to adjust consistency)
1 tbsp sesame oil (for a nutty aroma)

For Garnish & Serving

1 tbsp sesame seeds
2 green onions, finely chopped

Instructions

Step1: Marinate the Chicken

In a large bowl, combine chicken, buttermilk, salt, pepper, and garlic powder.
Cover and refrigerate for at least 1 hour (or overnight for better flavor).

Step2: Prepare the Crispy Coating

In a separate bowl, mix flour, cornstarch, and baking powder.
Remove chicken from the marinade, shaking off excess liquid.
Dip each piece into the beaten egg, then coat thoroughly in the flour mixture.

Step3: Double-Fry the Chicken for Maximum Crispiness

Heat vegetable oil in a deep pan to 350°F (175°C).
Fry chicken in batches for 5–7 minutes, until golden brown.
Remove and let rest for 5 minutes.
Increase oil temperature to 375°F (190°C).
Fry chicken again for 3–5 minutes until extra crispy.

Step4: Make the Sweet & Spicy Sauce

In a saucepan over medium heat, combine gochujang, honey, soy sauce, garlic, vinegar, and water.
Stir continuously for 3–5 minutes until the sauce thickens.
Turn off heat and mix in sesame oil.