Korean Fried Chicken Crispy Sweet (Print Version)
Juicy chicken with crunchy coating, tossed in a bold, sweet-spicy Korean sauce. Ready in just 30 minutes.
# Ingredients:
→ Chicken
01 -
900 g boneless, skinless chicken breasts, cut into 2.5 cm pieces
→ Breading
02 -
1 large egg, beaten
03 -
65 g cornstarch
→ Frying
04 -
Vegetable oil, for deep frying
→ Korean Sauce
05 -
42 g unsalted butter
06 -
4 garlic cloves, finely minced
07 -
1 tablespoon fresh ginger, grated
08 -
60 ml honey
09 -
55 g brown sugar
10 -
30 ml low sodium soy sauce
11 -
15 ml rice vinegar
12 -
15 ml sesame oil
13 -
36 g gochujang (Korean chili paste)
→ Garnish
14 -
Sliced green onions
15 -
Toasted sesame seeds
16 -
Sliced red chilis
# Instructions:
01 -
Coat the chicken pieces in beaten egg, then dredge each piece thoroughly in cornstarch to ensure an even covering.
02 -
Pour approximately 7.5 cm of vegetable oil into a heavy-bottomed pan and heat to 190°C.
03 -
Add coated chicken pieces to hot oil in batches. Fry for 3–4 minutes per batch until golden and crisp. Transfer to a paper towel-lined plate. Repeat with all chicken.
04 -
In a large skillet, melt butter over medium heat. Add garlic and ginger, sauté for 30 seconds until aromatic. Stir in brown sugar and honey, cooking until dissolved. Pour in soy sauce, rice vinegar, sesame oil, and gochujang, mixing well. Cook for an additional 30 seconds.
05 -
Add fried chicken to the skillet and toss thoroughly until all pieces are evenly coated with the sauce.
06 -
Arrange chicken on a platter and top with sliced green onions, toasted sesame seeds, and sliced red chilis before serving.
# Notes:
01 -
For the juiciest results, chicken thighs can replace breasts. Cornstarch gives a crisper coating than flour. For ultra-crispy chicken, double fry by repeating the frying process for 1–2 more minutes after resting. Adjust sauce heat, sweetness, or tang to taste. Always maintain oil temperature at 190°C for best frying results. Fried chicken can be reheated in an air fryer at 190°C for 5 minutes or in a 200°C oven for 10 minutes.
02 -
Make the sauce up to three days in advance and refrigerate. Store fried, unsauced chicken in an airtight container in the freezer for up to 3 months; reheat and toss in freshly warmed sauce before serving.