Korean fried chicken has taken the culinary world by storm — and for very good reason. Unlike traditional fried chicken, Korean-style fried chicken is known for its ultra-crispy exterior, created by double-frying the chicken to achieve a crackling crunch, while keeping the inside tender and juicy. This recipe enhances that addictive crunch with a sticky, sweet, tangy, and slightly spicy chili sauce that coats every bite in bold Korean-inspired flavors.
The sweetness of honey, the heat from chili paste, and the stickiness of the glaze combined with crisp, golden chicken creates a irresistible culinary masterpiece that feels both comforting and exciting. Whether you’re serving it as an appetizer, game-day snack, or main dish with warm rice, this dish is guaranteed to become a new favorite.
Why I Love This Recipe
I love this recipe because it offers the perfect fusion of textures and flavors — crunchy, sweet, savory, spicy, and tangy all at once. The double-frying technique ensures unbeatable crispiness, and the glossy chili glaze feels restaurant-quality while still being easy to make at home. It’s the kind of dish that brings people together — one bite and everyone instantly falls silent, savoring the flavor.
Why It’s a Must-Try Dish
This dish is a must-try because it transforms ordinary chicken wings or drumettes into something spectacular. It’s budget-friendly, crowd-pleasing, and adaptable to various spice levels. The balance of flavors makes it appealing even to people who usually don’t like spicy food. Plus, it’s a great introduction to Korean cuisine and cooking techniques.
Recipe Details
| Category | Information |
|---|---|
| Preparation Time | 20 minutes |
| Marination Time | 30 minutes (optional but recommended) |
| Cooking Time | 15–20 minutes |
| Total Time | ~1 hour |
| Servings | 4 servings |
| Calories | Approximately 470 calories per serving |
| Course | Main Course / Appetizer |
| Cuisine | Korean (K-Food) |
Ingredients
For the Chicken
- 1 kg (2.2 lb) chicken wings or drumettes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 tablespoon soy sauce
- 1 egg (optional, for extra coating adherence)
- 1 cup potato starch or cornstarch
- Oil for deep frying (vegetable, canola, or peanut oil)
Sweet Chili Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 3 tablespoons honey or brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons ketchup (optional, for glossy texture)
- 2 tablespoons water
For Garnish
- Sesame seeds
- Chopped green onions
Step-by-Step Cooking Directions
Step 1: Season the Chicken
- Pat chicken dry using paper towels.
- In a bowl, add salt, pepper, garlic powder, ginger powder, and soy sauce.
- (Optional) Add egg and coat chicken well.
- Let marinate for 30 minutes.
Step 2: Coat the Chicken
- Add potato starch or cornstarch to a large bowl.
- Toss chicken to coat evenly.
- Shake off excess starch — the coating should look dry and powdery.
Step 3: Fry the Chicken
- Heat oil to 170°C (340°F).
- Fry chicken in batches for 6–8 minutes, until light golden.
- Remove and place on a wire rack.
- Increase oil temperature to 190°C (375°F).
- Fry chicken again for 3–5 minutes until deeply crispy and golden brown.
Step 4: Make the Sweet Chili Sauce
- Add gochujang, honey, soy sauce, vinegar, sesame oil, ketchup, garlic, ginger, and water to a saucepan.
- Cook over medium heat for 3–5 minutes, stirring until thick and glossy.
Step 5: Coat the Chicken
- Toss crispy fried chicken in the hot chili sauce until evenly coated.
How to Serve
Serve Korean Fried Chicken:
- Freshly coated with sauce
- Garnished with sesame seeds and chopped spring onions
- With sides such as:
- Steamed rice
- Pickled radish
- Asian slaw
- Korean kimchi
- Pair with cold soda, lemonade, or beer — highly recommended!
Recipe Tips
- Double frying is essential for signature crispiness.
- Use potato starch instead of flour for best crunch.
- Keep sauce separate until serving to maintain crispiness.
- Dry chicken thoroughly before coating.
Variations
- Soy Garlic Chicken: Replace chili sauce with soy, garlic, and brown sugar glaze.
- Honey Butter Chicken: Toss fried chicken in melted butter and honey.
- Extra Spicy Version: Add Korean chili flakes (gochugaru) to sauce.
- Boneless Version: Use boneless chicken thighs cut into bite-size pieces.
Freezing & Storage
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated (without sauce) | 3 days | Reheat in air fryer or oven |
| With sauce | 1–2 days | May lose crispiness |
| Frozen (fried, no sauce) | Up to 2 months | Re-crisp in oven or air fryer |
Do not freeze after saucing — it becomes soggy.
Special Equipment Needed
- Deep fryer or deep pan
- Cooking thermometer (optional but helpful)
- Wire rack
- Mixing bowls
- Saucepan
FAQ
Q: Can I bake or air-fry instead of deep frying?
Yes — but texture may be slightly less crispy. Air-fry at 200°C (400°F) for 18–20 minutes.
Q: Is gochujang necessary?
For authentic flavor, yes — but you may replace it with sriracha in emergencies.
Q: Can I make it gluten-free?
Yes — use tamari instead of soy sauce and ensure potato starch coating.
Conclusion
Crispy Korean Fried Chicken with Sweet Chili Sauce is more than just a dish — it’s a beautiful experience of textures, flavors, and culinary culture. Whether it’s a family dinner, celebration, or comfort food craving, this recipe guarantees satisfaction with every crunchy, saucy bite. Once you try it, it will become a permanent favorite in your kitchen — a go-to dish that impresses every time.
Crispy Korean Fried Chicken with Sweet Chili Sauce
Description
Korean fried chicken has taken the culinary world by storm — and for very good reason. Unlike traditional fried chicken, Korean-style fried chicken is known for its ultra-crispy exterior, created by double-frying the chicken to achieve a crackling crunch, while keeping the inside tender and juicy.
Ingredients
For the Chicken
Sweet Chili Sauce
For Garnish
Instructions
-
Step 1: Season the Chicken : Pat chicken dry using paper towels. In a bowl, add salt, pepper, garlic powder, ginger powder, and soy sauce. (Optional) Add egg and coat chicken well. Let marinate for 30 minutes.
-
Step 2: Coat the Chicken :Add potato starch or cornstarch to a large bowl. Toss chicken to coat evenly. Shake off excess starch — the coating should look dry and powdery.
-
Step 3: Fry the Chicken : Heat oil to 170°C (340°F). Fry chicken in batches for 6–8 minutes, until light golden. Remove and place on a wire rack. Increase oil temperature to 190°C (375°F). Fry chicken again for 3–5 minutes until deeply crispy and golden brown.
-
Step 4: Make the Sweet Chili Sauce : Add gochujang, honey, soy sauce, vinegar, sesame oil, ketchup, garlic, ginger, and water to a saucepan. Cook over medium heat for 3–5 minutes, stirring until thick and glossy.
-
Step 5: Coat the Chicken : Toss crispy fried chicken in the hot chili sauce until evenly coated.
