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Street food · Korean home cooking

Sweet-spicy Korean fried chicken

Boneless chicken bites with a crisp coating and glossy gochujang glaze. Double frying and a thermometer keep the process clear.

◷ 45 min3 servings6 Let’s cook
Sweet-spicy Korean fried chicken
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✦ AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

3 servings

Get your ingredients ready
Get your ingredients ready

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 3 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Pat the chicken dry; do not rinse raw chicken. Cut into 2–3 cm pieces on a separate board. Toss with 3 g salt, pepper and half the minced garlic. Leave for 10 minutes, then wash hands and raw-chicken tools.

    Pat the chicken dry; do not rinse raw chicken. Cut into 2–3 cm pieces on a separate board. Toss with 3 g salt, pepper and half the minced garlic. Leave for 10 minutes, then wash hands and raw-chicken tools.

  2. Step 2

    Step 2: Mix cornstarch and flour in a bowl. Beat the egg, toss it with the chicken, then coat the pieces in the flour mixture. Shake off loose powder and keep the pieces separate so they fry evenly.

    Mix cornstarch and flour in a bowl. Beat the egg, toss it with the chicken, then coat the pieces in the flour mixture. Shake off loose powder and keep the pieces separate so they fry evenly.

  3. Step 3

    Step 3: In a sturdy deep pot, heat enough oil for a 2–3 cm depth to 170°C; never fill the pot more than one-third full. Lower small batches in with dry tongs. Fry 4–5 minutes until lightly golden, then drain on a rack.

    In a sturdy deep pot, heat enough oil for a 2–3 cm depth to 170°C; never fill the pot more than one-third full. Lower small batches in with dry tongs. Fry 4–5 minutes until lightly golden, then drain on a rack.

  4. Step 4

    Step 4: Rest the first-fried pieces for 5 minutes. Raise oil to 180°C and fry again for 1–2 minutes until crisp. Check the center of the largest piece reaches 74°C (165°F); cook longer if needed. Drain on the rack.

    Rest the first-fried pieces for 5 minutes. Raise oil to 180°C and fry again for 1–2 minutes until crisp. Check the center of the largest piece reaches 74°C (165°F); cook longer if needed. Drain on the rack.

  5. Step 5

    Step 5: In a clean pan, mix gochujang, ketchup, honey, soy sauce, vinegar, remaining garlic and 30 ml water. Simmer gently for 2 minutes, stirring, until glossy. Turn off the heat before coating the chicken.

    In a clean pan, mix gochujang, ketchup, honey, soy sauce, vinegar, remaining garlic and 30 ml water. Simmer gently for 2 minutes, stirring, until glossy. Turn off the heat before coating the chicken.

  6. Step 6

    Step 6: Add the cooked chicken to the warm glaze and fold gently until coated. Sprinkle 5 g sesame seeds and serve promptly. Keep a few pieces unglazed if you want a milder option or extra crunch.

    Add the cooked chicken to the warm glaze and fold gently until coated. Sprinkle 5 g sesame seeds and serve promptly. Keep a few pieces unglazed if you want a milder option or extra crunch.

03 / Enjoy your meal

Finished dish

Finished dish: Sweet-spicy Korean fried chicken
Sweet-spicy Korean fried chicken
Helpful tips

Use a food thermometer; color alone does not confirm cooked chicken. Oil quantity varies with the pot: the depth and one-third fill limit matter most. Keep water away from hot oil and let it cool before cleanup. Contains egg, wheat, soy and sesame.

Public recipe reference

This complete home version was written for this site using the public recipe as a reference. Open the original for another method.

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