I still remember a cold evening when friends gathered around my table, and this sweet & spicy Korean fried chicken stole the show. The kitchen filled with warmth, the glaze shimmered, and each crispy bite of this sweet & spicy Korean fried chicken brought smiles and happy sighs. If you love crispy, bold flavors, this sweet & spicy Korean fried chicken will quickly become a favorite at your table too.
Table of Contents
Why You’ll Love This Recipe
This recipe gives you exactly what you crave: juicy chicken with a crispy coating and a sticky, flavorful sauce. The gochujang, garlic, and honey create that perfect balance of sweet and spicy.
Also, it’s surprisingly simple to make at home. If you’re into bold, craveable chicken recipes, check out my garlic parmesan chicken recipe too — another crowd-pleaser.
Expert Tips for Perfect Results
A few key tips make all the difference:
- Double-fry for extra crunch that holds up even after saucing
- Marinate in buttermilk at least 1 hour for tenderness
- Maintain steady oil temperature around 350°F (175°C)
- Toss in sauce just before serving for the crispiest finish
These little steps really elevate the texture and flavor.
Ingredient Notes & Easy Substitutions
Ingredients:
- 1 kg chicken wings (or boneless thighs/breasts)
- Salt and pepper, to season
- 1 cup cornstarch (or gluten-free flour)
- Oil for frying
For the sauce:
- 1/4 cup soy sauce
- 1/4 cup honey (or maple syrup/agave)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Garnish:
- Sesame seeds
- Sliced green onions
Feel free to tweak the heat by adjusting gochujang or adding chili flakes. Cornstarch makes this gluten-free friendly too!
Serving Suggestions
This dish pairs beautifully with:
- Steamed rice
- Pickled radishes
- A crisp green salad
It’s also perfect with cold drinks like beer, lemonade, or iced tea. Want a cool, refreshing side? Serve it with my Korean cucumber salad recipe.
Storage and Reheating Instructions
Refrigerate leftover sweet & spicy Korean fried chicken in an airtight container for up to 3 days. To freeze, store fried sweet & spicy Korean fried chicken without sauce for up to 3 months.
When ready to eat, thaw sweet & spicy Korean fried chicken in the fridge and reheat at 350°F (175°C) for about 15 minutes. Add the sauce right before serving for the best texture and crunch.
Recipe FAQs
What is the Korean sweet and spicy sauce for fried chicken?
It’s Yangnyeom sauce — made with gochujang, soy sauce, honey, garlic, ginger, sesame oil, and rice vinegar.
Is Korean fried chicken sweet or spicy?
Both! The sweetness balances the chili heat beautifully.
Why is Korean fried chicken so sweet?
Honey (or sugar) in the glaze gives it that signature sticky-sweet flavor.
Sweet & Spicy Korean Fried Chicken Recipe
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Sweet & Spicy Korean Fried Chicken Recipe | Amazing & Easy
- Total Time: 40 minutes
- Yield: 4 servings
Description
Crispy, juicy Korean fried chicken tossed in a sticky, sweet and spicy gochujang glaze. A fun, flavorful dish that’s easy to make at home.
Ingredients
1 kg chicken wings (or boneless thighs/breasts)
Salt and pepper, to season
1 cup cornstarch (or gluten-free flour)
Oil for frying
1/4 cup soy sauce
1/4 cup honey (or maple syrup/agave)
2 tbsp gochujang
1 tbsp minced garlic
1 tsp grated ginger
1 tbsp rice vinegar
1 tbsp sesame oil
Sesame seeds, for garnish
Sliced green onions, for garnish
Instructions
1. Season chicken wings with salt and pepper.
2. Coat wings evenly in cornstarch.
3. Heat oil to 350°F (175°C).
4. Fry chicken in batches for about 10 minutes until golden.
5. Drain on a rack and cool briefly.
6. Refry chicken for another 4–5 minutes until extra crispy.
7. In a small pan, combine all sauce ingredients and simmer for 5 minutes until slightly thickened.
8. Toss hot chicken in warm sauce until coated.
9. Garnish with sesame seeds and sliced green onions.
10. Serve immediately with rice, pickled radish or salad.
Notes
Double-frying keeps chicken extra crispy.
Marinate in buttermilk at least 1 hour for tenderness.
Adjust gochujang or chili flakes for desired spice level.
Cool sauce slightly before tossing chicken to prevent sogginess.
Store leftovers in fridge up to 3 days. For best reheating, bake at 350°F (175°C) for 15 minutes and sauce just before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 1148
- Sugar: 23g
- Sodium: 2385mg
- Fat: 71g
- Saturated Fat: 23g
- Unsaturated Fat: 43g
- Trans Fat: 1g
- Carbohydrates: 82g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 205mg
More Such Recipes
Hungry for more easy, delicious meals? You might also enjoy:
- Oven baked chicken thighs — juicy, crispy, no frying required
- Easy chicken pesto pasta — perfect for busy weeknights
- Garlic parmesan chicken recipe — a rich, cheesy favorite
- Korean cucumber salad recipe — light and refreshing, great with spicy dishes
Final Thoughts
This sweet & spicy Korean fried chicken is always a hit. If you love bold flavors, this sweet & spicy Korean fried chicken will definitely satisfy. I hope you give this sweet & spicy Korean fried chicken a try and enjoy every sticky, crunchy bite.
For even more ideas and updates, follow along on Pinterest and Facebook.
