Homemade Sweet & Spicy Korean Fried Chicken
A delightful dish featuring crispy chicken coated in a sweet and spicy sauce, perfect for gatherings or movie nights.
Ingredients
For the Chicken
- 2 pounds Chicken (thighs or drumsticks) Choose thighs or drumsticks for best results.
- 1 cup Cornstarch For that extra crispy coating.
- 1 cup All-purpose flour Another layer of crunchiness.
- 1 tsp Salt For seasoning.
- 1 tsp Black pepper Adds a little kick.
- 1 tsp Garlic powder For depth of flavor.
- 2 large Eggs To help with the coating.
- Oil Oil (for frying, vegetable or canola) Used for deep frying the chicken.
For the Sauce
- 3 tbsp Gochujang (Korean chili paste) The heart of the sauce!
- 2 tbsp Honey To balance the spice.
- 2 tbsp Soy sauce Adds umami.
- 1 tbsp Rice vinegar For tanginess.
For Garnish
- Sesame seeds For extra flair.
- Chopped green onions For extra flair.
Instructions
Preparation
- Rinse the chicken pieces under cold water and pat them dry.
- In a bowl, mix cornstarch, flour, salt, pepper, and garlic powder. In a separate bowl, beat the eggs.
- Dip each piece of chicken in the egg wash, then coat it in the flour mixture.
Cooking
- Pour about 2 inches of oil into a deep frying pan or pot and heat it over medium-high heat until it reaches about 350°F (175°C).
- Carefully add the chicken to the hot oil, working in batches to avoid overcrowding. Fry for about 5-7 minutes per side until golden brown and cooked through.
Sauce Preparation
- In a bowl, mix gochujang, honey, soy sauce, and rice vinegar. Adjust to taste.
Serving
- Once the chicken is fried, drain it on paper towels. In a large bowl, toss the fried chicken pieces with the sweet and spicy sauce until fully coated.
- Garnish with sesame seeds and chopped green onions. Enjoy your homemade sweet and spicy delight!
Notes
For an ultra-crispy texture, consider double frying the chicken. Monitor oil temperature to avoid greasy results. Marinate chicken for extra flavor if desired.