Sweet Spicy Korean Fried Chicken (Print-Friendly Version)
Crunchy chicken tossed in bold, sweet and spicy Korean-style sauce for an irresistible savory meal.
# Ingredients You’ll Need:
→ For the chicken
01 -
2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 -
1 cup buttermilk or 1 cup milk mixed with 1 tablespoon lemon juice
→ For the coating
03 -
1 cup cornstarch
04 -
1/2 cup all-purpose flour
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon salt
→ For frying
09 -
Vegetable oil, enough for frying (at least 2 inches depth in pan)
→ For the sauce
10 -
1/4 cup ketchup
11 -
1/4 cup honey
12 -
1/4 cup low-sodium soy sauce
13 -
2 tablespoons brown sugar
14 -
1 tablespoon rice vinegar
15 -
1 tablespoon sesame oil
16 -
2 cloves garlic, minced
17 -
1 tablespoon gochujang (Korean chili paste, optional)
18 -
1/2 teaspoon ground ginger
# How to Make It:
01 -
Place chicken pieces in a large mixing bowl and pour buttermilk over them. Cover and refrigerate for at least 30 minutes, up to 4 hours, to ensure tenderness.
02 -
Combine cornstarch, all-purpose flour, garlic powder, onion powder, salt, and black pepper in a separate bowl. Mix thoroughly to create an even coating blend.
03 -
Pour enough vegetable oil into a large deep skillet or heavy-bottomed pot to reach a depth of approximately 2 inches. Heat oil over medium-high heat until the temperature reaches 350°F.
04 -
Remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour-cornstarch mixture until evenly coated.
05 -
Working in batches, gently lower coated chicken pieces into hot oil. Fry for 5 to 7 minutes or until golden brown and crisp. Avoid overcrowding the pan to ensure even cooking.
06 -
Using a slotted spoon, transfer fried chicken to a plate lined with paper towels or a wire rack to drain excess oil.
07 -
In a small saucepan, combine ketchup, honey, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, gochujang (if using), and ground ginger. Whisk together and simmer over medium heat for 2 to 3 minutes, allowing flavors to meld. Adjust heat as needed for desired spiciness.
08 -
Transfer the drained chicken to a large mixing bowl. Pour prepared sauce over the crispy chicken and toss gently until each piece is well coated.
# Extra Suggestions:
01 -
For extra crispiness, double fry the chicken by returning the pieces to hot oil for an additional 2 minutes after the initial fry.