Crispy Korean Fried Chicken with Sweet Chili Sauce

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

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

1. Pat chicken dry using paper towels.
2. In a bowl, add salt, pepper, garlic powder, ginger powder, and soy sauce.
3. (Optional) Add egg and coat chicken well.
4. Let marinate for 30 minutes.

Step 2: Coat the Chicken

1. Add potato starch or cornstarch to a large bowl.
2. Toss chicken to coat evenly.
3. Shake off excess starch — the coating should look dry and powdery.

Step 3: Fry the Chicken

1. Heat oil to 170°C (340°F).
2. Fry chicken in batches for 6–8 minutes, until light golden.
3. Remove and place on a wire rack.
4. Increase oil temperature to 190°C (375°F).
5. Fry chicken again for 3–5 minutes until deeply crispy and golden brown.

Step 4: Make the Sweet Chili Sauce

1. Add gochujang, honey, soy sauce, vinegar, sesame oil, ketchup, garlic, ginger, and water to a saucepan.
2. Cook over medium heat for 3–5 minutes, stirring until thick and glossy.

Step 5: Coat the Chicken

1. 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

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.