That very first bite of Sweet & Spicy Korean Fried Chicken is pure magic. Imagine a shatteringly crisp crust giving way to juicy chicken, all wrapped in a glossy, fiery-sweet glaze that tingles your taste buds. This isn’t just fried chicken—it’s a symphony of gochujang, garlic, and honey that turns every mouthful into a celebration.
I stumbled upon this gem on a hectic weeknight, yearning for a dinner that felt exciting but didn’t demand hours. With its straightforward approach and guaranteed wow factor, this Yangnyeom Chicken has since earned a permanent spot in my kitchen, ideal for quiet nights and lively parties alike. Each piece is a crave-worthy escape from the ordinary, promising deep flavor and incredible texture. Ready to make your meal unforgettable? Let’s get cooking!
Sweet & Spicy Korean Fried Chicken
Why You’ll Fall in Love With This Dish
- The Ultimate Treat: It’s the perfect marriage of crispy, crunchy chicken and a sticky, sweet-heat sauce that’s utterly addictive.
- Fits Any Scene: Shine as a main course with rice or steal the show as a party appetizer.
- Surprisingly Simple: Straightforward steps and common ingredients mean restaurant-quality results are closer than you think.
- Bold & Unique: The gochujang-based sauce delivers a flavor punch you just can’t find anywhere else.
- The Ultimate Crowd-Pleaser: This dish consistently wins rave reviews from family and friends, making you the hero of any gathering.
What You’ll Need
For the Chicken
- Chicken (wings or thighs): The star of the show. Pat it very dry for maximum crispiness.
- Cornstarch: The secret to an ultra-crispy, shattering coating.
For the Sauce
- Gochujang: The heart of the sauce, providing a complex spicy-sweet flavor. Adjust to your heat tolerance.
- Garlic: Freshly minced is best for a robust, aromatic kick.
- Honey: Balances the spice with its natural sweetness. Brown sugar works in a pinch.
For Frying
- Vegetable Oil: Enough for deep frying to achieve that perfect golden crust.
How to Make It: Your Path to Crunchy Bliss
- Prep the Chicken: Thoroughly pat the chicken dry with paper towels, then coat it generously in cornstarch. This step is non-negotiable for crunch!
- Heat the Oil: In a deep pot or pan, add enough oil to submerge the chicken. Heat it to 350°F (175°C)—a thermometer helps here.
- First Fry: Carefully add chicken in batches to avoid crowding. Fry for about 10 minutes until golden, cooked through, and crispy. Drain on a rack.
- Double Fry (Pro Tip!): For next-level crunch, let the chicken rest for 5 minutes, then fry again for 2-3 minutes until deeply golden and super crisp.
- Make the Magic Sauce: While the chicken rests, combine gochujang, garlic, and honey in a saucepan. Warm over medium heat for 3-5 minutes until bubbly and slightly thickened.
- Coat & Serve: Immediately toss the hot fried chicken in the warm sauce until every nook is gloriously coated. Serve right away with your favorite sides.
Make-Ahead Magic
Be a meal-prep hero! Coat the chicken in cornstarch and store it in the fridge up to a day ahead. The sauce can also be made and refrigerated for up to 3 days. When ready, just fry and toss for a fresh, crispy meal in minutes.
Chef’s Secrets for Success
- Dry is Key: Moisture is the enemy of crisp. Dry that chicken thoroughly.
- Mind the Temp: Keep oil at a steady 350°F (175°C). Too low = soggy. Too high = burned outside, raw inside.
- Double Fry: It makes a dramatic difference in texture, creating a crust that stays crispier longer.
- Toss While Hot: Coat the chicken the moment it comes out of the fryer and the sauce is warm for the best adherence.
- Customize the Heat: Start with less gochujang and add more to suit your palate.
Perfect Pairings
Balance the rich, spicy chicken with:
- Steamed white rice (to soak up extra sauce!)
- Quick-pickled radishes or cucumbers
- A light, crunchy Asian-style slaw
- Ice-cold beer or sparkling water with lemon
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze fully cooled chicken on a sheet pan, then transfer to a bag for up to 3 months.
- Reheat: Revive the crunch by reheating in an oven or air fryer at 375°F (190°C) for 10-15 minutes. Avoid the microwave.
Fun Variations to Try
- Go Juicy: Use boneless thighs for an extra-tender bite.
- Oven-Bake: For a lighter version, bake on a rack at 400°F (200°C) for 25-30 mins, then brush with sauce.
- Flavor Twists: Add a splash of sesame oil to the sauce, or toss in toasted sesame seeds and green onions at the end.
- Vegetarian Swap: Use the same method on extra-firm tofu or cauliflower florets.
Recipe FAQs
- Best chicken cut? Wings or thighs are ideal for flavor and crispiness.
- Sauce too thick? Thin it with a teaspoon of water or rice vinegar.
- Can I make it gluten-free? Yes! Ensure your gochujang and cornstarch are certified gluten-free.
- Why isn’t my chicken crispy? The chicken likely wasn’t dry enough before coating, or the oil temperature was too low.
Sweet & Spicy Korean Fried Chicken
Crispy Sweet & Spicy Korean Fried Chicken You’ll Crave!
This dish delivers an irresistible crunch coated in a perfectly balanced sweet, spicy, and garlicky glaze.
Prep Time: 15 mins | Cook Time: 15 mins | Resting Time: 5 mins | Total Time: 35 mins
Servings: 4 | Course: Appetizer, Main Course | Cuisine: Korean | Calories: ~300
Ingredients
For the Chicken
- 1 lb (450g) chicken wings or thighs, patted very dry
- 1/2 cup cornstarch
For the Sauce
- 3 tbsp gochujang (Korean red chili paste)
- 4 cloves garlic, minced
- 1/4 cup honey
For Frying
- 2 cups vegetable oil (for deep frying)
Instructions
- Coat the dry chicken pieces evenly in cornstarch.
- Heat oil in a deep pot to 350°F (175°C).
- Fry chicken in batches for about 10 minutes until golden and cooked. Drain on a wire rack. For double frying, let rest 5 mins, then fry again 2-3 mins.
- In a saucepan, combine gochujang, garlic, and honey. Warm over medium heat for 3-5 minutes until combined.
- Immediately toss the hot fried chicken in the warm sauce until fully coated.
- Serve hot, garnished with sesame seeds or green onions if desired.
