Korean Spicy and Sweet Fried Chicken
This Korean Spicy and Sweet Fried Chicken delivers the ultimate combo of crispy texture and bold flavor. Tender chicken pieces are deep-fried to golden perfection, then tossed in a sticky, spicy-sweet Gochujang sauce with hints of garlic, soy, and sesame. Perfect for a flavorful weeknight meal or a crowd-pleasing appetizer, especially when served with a fresh salad or tangy kimchi.
Servings: 2
Calories: 450kcal
Ingredients
For the Chicken:
- 1/2 pound chicken breast cut into small pieces
- 1 tablespoon fresh ginger minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons rice vinegar or apple cider vinegar
- 10 tablespoons cornstarch or potato starch
- 2 eggs
- Oil for frying
- For the Sauce:
- 2 tablespoons Gochujang Korean chili paste
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
Instructions
- Pat the chicken pieces dry with a paper towel. In a large bowl, mix the chicken with minced ginger, salt, pepper, and rice vinegar. Let marinate for 10–15 minutes.
- Heat oil in a frying pan over medium heat.
- In a separate bowl, whisk the eggs. Dip each marinated chicken piece into the egg to coat evenly.
- Dredge the egg-coated chicken in cornstarch or potato starch, shaking off excess.
- Carefully add the coated chicken pieces to the hot oil using tongs. Fry in batches, flipping every two minutes, until golden brown and cooked through. Remove and drain on paper towels.
- In a separate pan over low heat, combine Gochujang, honey, brown sugar, soy sauce, and sesame oil. Stir continuously until the sauce thickens and becomes smooth.
- Add the fried chicken to the sauce and toss to coat thoroughly.
- Sprinkle toasted sesame seeds over the coated chicken and stir gently.
- Serve hot with a fresh garden salad or kimchi on the side.