Korean Spicy and Sweet Fried Chicken
This Korean Spicy and Sweet Fried Chicken features crispy, juicy chicken pieces tossed in a bold, sticky sauce made with Gochujang, honey, and soy sauce. The flavor is a perfect balance of sweet, spicy, and savory, with a hint of tang from rice vinegar and a nutty finish from sesame oil and toasted sesame seeds. Serve with fresh greens or kimchi for a well-rounded Korean-inspired meal.
Servings: 2
Calories: 450kcal
Ingredients
For the Chicken:
- 1/2 pound chicken breast cut into small pieces
- 1 tablespoon fresh ginger minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons rice vinegar or apple cider vinegar
- 10 tablespoons cornstarch or potato starch
- 2 eggs
- Oil for frying
For the Sauce:
- 2 tablespoons Gochujang Korean chili paste
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
Instructions
- Pat the chicken dry with a paper towel. In a bowl, mix the chicken with ginger, salt, pepper, and rice vinegar. Let it marinate for 10–15 minutes.
- Heat oil in a frying pan over medium heat.
- In a separate bowl, whisk the eggs. Dip each piece of chicken into the egg, coating thoroughly.
- Dredge the chicken in cornstarch or potato starch, shaking off the excess.
- Carefully fry the chicken in batches, turning every two minutes, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- In a clean pan over low heat, combine Gochujang, honey, brown sugar, soy sauce, and sesame oil. Stir continuously until the sauce thickens and becomes smooth.
- Add the fried chicken to the sauce and toss until well coated.
- Sprinkle toasted sesame seeds over the coated chicken and give it a final toss.
- Serve hot with a garden salad or kimchi on the side.