Korean Spicy and Sweet Fried Chicken
This Korean Spicy and Sweet Fried Chicken is a perfect balance of crispy, golden chicken and a bold-flavored Gochujang-based sauce. Sticky, spicy, sweet, and tangy, it's a showstopping dish that’s easy enough for weeknights but impressive enough for guests. Pair it with a crisp garden salad or tangy kimchi for a complete Korean-inspired meal.
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, combine the chicken, minced ginger, salt, pepper, and rice vinegar. Mix well and 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, coating it evenly.
- Dredge the egg-coated chicken in cornstarch or potato starch, shaking off excess.
- Using tongs, carefully place the coated chicken pieces into the hot oil. Fry in batches, flipping every two minutes, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- In a separate pan over low heat, combine Gochujang, honey, brown sugar, soy sauce, and sesame oil. Stir until smooth and thickened into a sticky sauce.
- Add the fried chicken to the sauce and toss until each piece is fully coated.
- Sprinkle toasted sesame seeds over the sauced chicken and give it one final toss.
- Serve hot with a side of garden salad or kimchi.