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Crispy Korean Fried Chicken Sweet is my go to recipe when I want to impress friends or satisfy serious cravings for crunch and bold sauce. Each bite balances sweet smoky heat and tang with a coating that stays unbelievably crisp. This is the dish I pull out on busy weeknights or when everyone gathers for a weekend dinner and it never fails to disappear first from the table.
I will never forget serving this on game night the first time The chicken vanished in minutes and now this is my signature move for last minute gatherings Friends text asking if I will make it again
Ingredients
- Chicken breasts boneless and skinless: Choose air chilled organic if possible for juiciest results Cut into bite size pieces for even cooking
- Large egg: Makes coating stick Try free range for more flavor
- Cornstarch: The magic touch for a light crispy crunch Look for clean white powder with no lumps
- Vegetable oil: Choose a neutral oil like canola or sunflower for high heat frying
- Butter: Unsalted adds rich body and shine to the sauce I use European style for ultra creaminess
- Garlic and fresh ginger: Finely mince both for maximum fragrance Use truly fresh roots
- Honey: Brings sweetness and that signature sticky glaze I like raw local honey for complexity
- Brown sugar: Deepens sweetness and caramelizes the sauce Choose dark brown for an intense note
- Soy sauce: Pick low sodium so you control the salt Good quality naturally brewed makes a difference
- Rice vinegar: Brings bright tanginess Standard unseasoned is best
- Sesame oil: Toasted for rich nutty aroma Select an authentic Korean bottle if you can
- Gochujang: Korean red chili paste With bold heat and umami Buy from Asian markets for best taste
- Green onions: Sliced thinly just before serving for freshness
- Toasted sesame seeds: Toast yourself in a dry pan for max crunch and aroma
- Red chilis: For optional spice and color Fresh or Korean chili flakes both work
Step by Step Instructions
- Prep the Chicken:
- Cut chicken breasts into one inch pieces Make sure every piece is similar size so they cook evenly and you get juicy centers
- Dredge the Chicken:
- Beat one large egg in a mixing bowl Add chicken pieces and toss to coat each one fully so the coating will adhere
- Coat in Cornstarch:
- Take each egg coated piece and toss thoroughly in a plate of cornstarch Make sure every surface is powdery white This is what gets the super crisp shell
- Heat the Oil:
- Fill a heavy pan or cast iron skillet with vegetable oil until it is three inches deep Attach a thermometer and heat carefully to three hundred seventy five degrees Fahrenheit for best results
- Fry the Chicken:
- Add chicken pieces carefully one at a time Do not crowd the pan Fry in batches for three to four minutes until deep golden and chicken is cooked through Remove to a paper towel lined wire rack to drain
- Make the Sauce:
- In a clean skillet melt butter over medium Add minced garlic and ginger Stir briskly for thirty seconds to release all aroma
- Glaze the Sauce:
- Sprinkle in brown sugar and drizzle in honey Stir for a full minute until melted and bubbling Add soy sauce rice vinegar sesame oil and gochujang Whisk until glossy and thickened after about thirty seconds
- Coat the Chicken:
- Tip finished fried chicken into the hot sauce Toss swiftly until every piece is coated with the sticky glaze
- Garnish and Serve:
- Move to a serving platter Top with green onions toasted sesame seeds and extra chili for color and bite Serve hot while still ultra crispy
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The honey in this glaze is hands down my favorite It not only gives breathtaking shine but merges spicy and sweet in each bite Once my son requested this as his birthday dinner He and his friends told everyone about it for weeks
Storage Tips
Store leftovers uncovered on a wire rack in the fridge to maintain crispiness When ready to eat again reheat in a hot oven or air fryer Microwaving softens the crust so avoid it if you love crunch Use within two days for best texture
Ingredient Substitutions
Chicken thighs are a perfect swap if you love juicier meat and richer flavor For the sauce use chili garlic paste or sriracha if you cannot find gochujang For a gluten free version double check both your gochujang and soy sauce labels
Serving Suggestions
Serve over freshly steamed short grain rice for the classic comfort combo Or wrap crispy pieces in lettuce leaves with extra sauce and kimchi for a lighter take Add lightly pickled daikon or cabbage on the side for a refreshing contrast
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Cultural Context
This Korean Fried Chicken stands apart with its thin super crisp shell and gochujang based sticky sauce It is a cherished comfort food at bars and get togethers in Korea and is just as beloved at home Double frying and the punchy glossy glaze are what make it unforgettable at any gathering
When you pull this chicken out for a meal prepare for everyone to crowd the kitchen That first crispy saucy bite is always a showstopper I never skip toasting the sesame seeds as their aroma ties the whole dish together
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs both provide tender pieces. Thighs offer slightly juicier bites if preferred.
- → How can I keep the chicken extra crispy?
Coating with cornstarch instead of flour and frying in small batches at 375°F helps achieve the signature crunch.
- → Can I prepare the glaze in advance?
Yes, the sweet-spicy glaze can be stored in the refrigerator for up to three days and gently reheated before use.
- → How do I adjust the flavor balance of the glaze?
Increase gochujang for more heat, add honey or brown sugar to boost sweetness, or add rice vinegar to enhance tanginess.
- → What’s the best way to reheat leftovers while maintaining crispiness?
Reheating in an air fryer or oven preserves the crunchy coating better than a microwave, which tends to soften it.
- → Can the chicken be frozen for later use?
Chicken can be frozen before glazing. Reheat from frozen and then toss with warmed glaze for best results.