Korean Spicy and Sweet Fried Chicken
This Korean Spicy and Sweet Fried Chicken delivers crispy, golden bites of chicken smothered in a bold, sticky sauce made with Gochujang, honey, and soy. It balances sweet, spicy, and savory flavors, making it a standout dish perfect for a weeknight treat or a crowd-pleasing appetizer. Pair it with a fresh salad or kimchi for a full Korean-inspired experience.
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, ginger, salt, pepper, and vinegar. Mix well and marinate for 10–15 minutes.
- Heat oil in a frying pan over medium heat until hot enough for frying.
- In a separate bowl, whisk the eggs. Dip each marinated chicken piece into the egg to coat.
- Dredge the chicken pieces in cornstarch or potato starch, shaking off excess.
- Using tongs, gently place the chicken in the hot oil. Fry in batches, turning every 2 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 the sauce thickens and becomes smooth.
- Add the fried chicken to the sauce and toss to coat evenly.
- Sprinkle with toasted sesame seeds and stir gently to combine.
- Serve hot, ideally with a crisp garden salad or traditional kimchi.