Description
Sweet & Spicy Korean Fried Chicken brings together ultra-crispy fried wings coated in a sticky, flavorful sauce with just the right balance of heat from gochujang and sweet notes from honey. This crowd-pleasing dish is the ultimate fusion of crunch and flavor, perfect for anyone looking to enjoy an iconic Korean street food at home.
Ingredients
For the Chicken
- 1 kg chicken wings
- Salt and pepper, to taste
- 1 cup cornstarch
- Oil for frying
For the Sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
For Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Prep the Chicken: Season the chicken wings with salt and pepper to taste. Add the wings to a large bowl and sprinkle with cornstarch, tossing well to ensure each piece is evenly coated. Let the coated wings rest while you heat the oil.
- Fry the Chicken: Pour oil into a deep fryer or large, heavy-bottomed pot, ensuring it is deep enough for submerging the wings. Heat the oil to 350°F (175°C). Fry the wings in batches, being careful not to overcrowd the pot. Cook each batch for about 10 minutes, or until the wings are golden brown and crispy, and fully cooked inside. Transfer fried wings to a plate lined with paper towels to drain excess oil.
- Make the Sauce: In a medium saucepan, add soy sauce, honey, gochujang, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir to combine, then place over medium heat. Bring the mixture to a gentle simmer and cook, stirring frequently, until the sauce is slightly thickened, about 5 minutes.
- Toss Wings in Sauce: Place the freshly fried wings in a large mixing bowl. Pour the warm, thickened sauce over the wings. Toss or stir thoroughly, making sure each wing is evenly coated in the sweet and spicy sauce.
- Garnish and Serve: Arrange the sauced wings on a serving platter. Sprinkle generously with sesame seeds and sliced green onions for a fresh, bright finish. Serve immediately while hot and crispy.
Notes
- For extra crispiness, double fry the wings: fry them once, let cool, then fry again before saucing.
- Adjust the heat level by adding more or less gochujang to suit your taste.
- If you don’t have chicken wings, boneless chicken pieces or drumettes also work well.
- Serve with pickled daikon or a side of steamed rice for a complete meal.
- The sauce can be made ahead and reheated, but sauce the wings just before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 recipe (approximately 3-4 wings)
- Calories: 420
- Sugar: 12g
- Sodium: 960mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 110mg
