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–+ servings
Sweet & Spicy Korean Fried Chicken

Crispy Sweet & Spicy Korean Fried Chicken You’ll Crave

Experience the perfect balance of crispy texture and sweet & spicy glaze in this Korean Fried Chicken recipe.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 pieces
Course: Dinner
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Wings or Drumettes
For the Coating
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1/2 cup Cornstarch Can replace with potato starch.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
For the Marinade
  • 1 cup Buttermilk
For Frying
  • 4 cups Vegetable Oil For frying at 350°F (175°C).
For the Sauce
  • 1 tablespoon Gochujang Korean chili paste.
  • 1/4 cup Ketchup
  • 2 tablespoons Soy Sauce Consider low-sodium version.
  • 1 tablespoon Honey
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 2 cloves Fresh Garlic Minced.
  • 1 teaspoon Grated Ginger
For Garnish
  • 1 tablespoon Sesame Seeds For sprinkling.
  • 2 tablespoons Chopped Green Onions For sprinkling.

Equipment

  • Deep fryer
  • mixing bowl
  • Wire rack
  • saucepan

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Clean and pat dry the chicken wings or drumettes. Set aside in a large bowl.
  2. Mix Dry Ingredients: Whisk flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder in a bowl.
  3. Coat Chicken: Dip chicken in buttermilk, then dredge in the flour mixture and rest on a wire rack for 10 minutes.
  4. Heat Oil: Preheat vegetable oil to 350°F (175°C) in a deep fryer or large pot.
  5. Fry Chicken: Fry the chicken in batches for 8-10 minutes until golden brown and crispy, reaching 165°F (75°C).
  6. Make Sauce: In a saucepan, combine gochujang, ketchup, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar. Cook until bubbling and slightly thickened for about 5 minutes.
  7. Toss Chicken: Remove fried chicken from paper towels, place in a mixing bowl, pour hot sauce over, and toss gently.
  8. Serve: Transfer glazed chicken to a serving platter, garnishing with sesame seeds and chopped green onions.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For extra crunch, consider double frying the chicken. Serve fresh for the best taste.

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