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This sweet and spicy Korean fried chicken recipe is hands down the crispiest and most crave worthy dinner I make when I want to impress my family with big flavor and minimal fuss. In just about one hour you can have a platter of ultra crunchy, juicy chicken coated in the perfect sweet heat glaze, thanks to clever use of a double coating and quick marinade. Korean fried chicken is true comfort food with a kick, yet amazingly beginner friendly and ideal for busy weeknights or special game day snacks.
My kids beg for this sweet and spicy Korean fried chicken every time friends visit—it never fails to be a crowd pleaser and is a fun hands on meal for parties. Whether I am making it as a quick weeknight family dinner or a shareable appetizer, this recipe always comes out super crunchy and deliciously sticky. If you have never tried homemade Korean fried chicken before, this is the recipe that guarantees finger licking satisfaction with minimal effort.
Gather Your Ingredients
- Boneless, skinless chicken thighs or breasts: Key for juicy, flavorful bites; thighs offer extra moisture, but breasts work well for leaner options and both absorb the marinade perfectly
- Buttermilk for marinating: Essential to tenderize chicken and add a light tang; substitute with regular milk plus lemon juice if buttermilk is unavailable
- Cornstarch: Provides that signature crispiness in the batter; the shattering crunch rivals any takeout, and can be used solo for gluten free diets
- All purpose flour: Enhances structure and gives body to the crust; swap for more cornstarch if you need gluten free Korean fried chicken
- Garlic powder and onion powder: Builds rich, savory depth in the coating for that craveable flavor base
- Black pepper and salt: Crucial for highlighting every flavor; be generous with seasoning for best results
- Vegetable oil: Ideal for deep frying due to high smoke point and neutral flavor; canola or sunflower oil both work great
- Ketchup: Lends sweetness and acidity to balance the sauce; opt for a thick, good quality brand for richer glaze
- Honey: Brings sticky sweetness and glossy finish to the sauce; can swap for agave or maple syrup for vegan option
- Low sodium soy sauce: Adds umami punch without overpowering saltiness; opt for low sodium to keep the sauce balanced
- Brown sugar: Deepens the caramelized sweetness and helps achieve the glossy, sticky glaze
- Rice vinegar: Offers refreshing tang that cuts through the rich flavors
- Sesame oil: Essential for nutty aroma and authentic Korean flair; just a small drizzle goes a long way
- Fresh garlic, minced: Infuses aromatic sharpness and complexity into the glaze
- Gochujang or Korean chili paste: The foundation for smokiness and heat; adjust amount for your spice comfort
- Ground ginger: Finishes the sauce with warm, subtle bite and authentic depth
- Optional swaps: Chicken tenderloins for easy prep, agave for vegan, or bake instead of fry for a lighter meal; versatile for most needs
How to Make Sweet & Spicy Korean Fried Chicken
- Marinate the Chicken for Maximum Juiciness:
- Place the cut chicken pieces in a large bowl and pour buttermilk over them, turning to coat every piece evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours so the marinade can fully tenderize the meat. This is key for ultra juicy Korean fried chicken because the acid and dairy break down muscle fibers, yielding supremely tender results—do not skip this step for best texture.
- Prepare the Crispy Coating:
- While the chicken marinates, blend cornstarch, all purpose flour, garlic powder, onion powder, black pepper, and salt in a wide bowl. Whisk together until you have a uniform, pale mix. The double combination of cornstarch and flour sets Korean fried chicken apart by creating a light, shatteringly crisp exterior that remains crunchy even after saucing.
- Heat the Oil to the Right Frying Temperature:
- Add about 2 inches of vegetable oil to a deep skillet or heavy bottomed pot and heat on medium high until it reaches 350°F. If you lack a thermometer, sprinkle a pinch of coating mixture in the oil—a steady sizzle indicates correct temperature. Proper heat ensures the crust crisps up without burning; too cool oil results in greasy, soggy chicken.
- Dredge and Coat the Chicken:
- Remove marinated chicken from the fridge, letting excess buttermilk drip off. Working in batches, toss chicken thoroughly in the dry coating, pressing mix onto each piece for an even, sturdy crust. Shake off surplus flour so you do not get pasty spots on your finished fried chicken.
- Fry the Chicken Until Golden and Crunchy:
- Gently lower coated chicken pieces into the hot oil, making sure not to overcrowd the pan since that will lower the oil temperature and ruin crispness. Fry 5 to 7 minutes per batch, turning occasionally until each piece is deeply golden brown and the coating sounds crisp when tapped. Transfer fried chicken to a wire rack or paper towel lined plate to drain and repeat for all remaining pieces. Always fry in smaller batches for optimum crunch.
- Whisk Together the Sweet and Spicy Sauce:
- In a small saucepan, combine ketchup, honey, low sodium soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, gochujang, and ground ginger. Bring mixture to a low simmer over gentle heat and stir frequently about 3 to 5 minutes, just until sauce thickens and glosses. The resulting glaze should cling to the back of a spoon and have a deep, balanced flavor ready for tossing.
- Toss Chicken in Sauce and Serve:
- Place hot fried chicken in a large bowl. Pour over the warm sweet and spicy sauce; use tongs or a big spoon to toss until each piece is fully glazed. Finish with sesame seeds or sliced scallions. Serve immediately for maximum crunch, or set out on a party platter for sharing.
I clearly remember how proud I was when discovering the buttermilk marinade made basic chicken taste restaurant quality—now I use it for all my fried recipes. The combination of freshly minced garlic and sizzling ginger in the glaze fills my kitchen with irresistible aroma and excites everyone for dinnertime. This Korean fried chicken is the one recipe that is never left over at my family’s table.
Smart Swaps and Variations
Korean fried chicken is more versatile than you might expect: you can substitute boneless chicken breasts or tenderloins for the thighs, which will cook slightly faster but still soak up the bold marinade and crust. For gluten free needs, simply eliminate the all purpose flour and use only cornstarch in the coating—this ensures light, crunchy results. Vegan options include subbing tofu or cauliflower for the chicken, marinating as written before coating and frying or baking for crisp edges. Out of honey? Use agave or maple syrup for a dairy and refined sugar free variation, and if you lack gochujang, use sriracha or combine chili flakes with ketchup for a spicy glaze that packs plenty of flavor.
How to Store and Reheat Sweet & Spicy Korean Fried Chicken
To keep your fried chicken at its very best, let pieces cool slightly before storing so the crust does not steam and get soft. Refrigerate cooled chicken (sauced or plain) in a tightly sealed container for up to 3 days; for freezer storage, place unsauced fried pieces in a single layer until solid, then transfer to a container or freezer bag for up to 3 months. For best reheating, use a 375°F oven or air fryer for 8 to 10 minutes, which re-crisps the chicken—avoid the microwave as it can make the coating soggy. When meal prepping, fry chicken in advance and save the glaze separately, then toss just before serving for unbeatable crunch.
What to Serve with Sweet & Spicy Korean Fried Chicken
Pair Korean fried chicken with steaming bowls of jasmine or short grain rice for the ultimate classic combo that absorbs extra sauce. For a complete Korean inspired meal, serve alongside crisp Asian cucumber salad, tangy pickled veggies, or chewy japchae glass noodles. It is also a fun party platter centerpiece with lettuce leaves for wraps, toothpicks for dipping, and a chilled Korean beer or lemonade for cooling contrast. Finish with a sprinkle of sesame seeds and fresh green onions for authentic restaurant style presentation.
Nutritional Benefits
Each serving of sweet and spicy Korean fried chicken includes an impressive 25 grams of protein for satisfying fuel, while the option to use all cornstarch keeps the recipe naturally gluten free. With skinless chicken and a light cornstarch based coating, fat and carbohydrate content are reduced compared to traditional fried foods. The sweet and spicy glaze also contains antioxidant rich garlic and ginger, making it a smarter comfort food that fits dairy free or high protein lifestyles.
Recipe Success Tips
If the coating falls off, ensure chicken is not too wet from marinade, and dredge just before frying for best results. Always fry small batches at the correct temperature—overcrowding lowers oil heat and leads to greasy or soggy chicken. If you enjoy extra sauce, double the glaze recipe and reserve half for dipping. Draining on a wire rack helps keep pieces crisp, and you can always adjust the amount of gochujang to suit your family’s preferred spice level.
This sweet and spicy Korean fried chicken always delivers melt in your mouth texture with bold, sticky flavor and crowd pleasing crunch. Try it soon and let the addictive sweet heat become your family’s new favorite homemade dinner or party snack.
Common Questions About This Recipe
- → What cut of chicken works best?
Boneless, skinless chicken thighs are recommended for juicier bites, but breast meat can also be used if preferred.
- → Can I make this less spicy?
Yes, simply use less or omit the gochujang for a milder version without sacrificing overall flavor.
- → What's the secret to a crunchy coating?
Using a mix of cornstarch and flour ensures maximum crispiness when fried at the proper temperature.
- → Can the chicken be baked instead of fried?
While frying yields the crispiest result, you can bake coated chicken at high heat for a lighter version.
- → How is the sauce made sticky?
The inclusion of honey and brown sugar creates a glossy, sticky texture that clings to the chicken pieces.