Sweet & Spicy Korean Chicken

This Sweet and Spicy Korean Fried Chicken brings together crispy perfection and bold flavor in every bite. With its irresistible sauce clinging to each wing, it is just the ticket when you want something fun for dinner or a weekend treat with friends. Both comforting and adventurous, this recipe always satisfies my craving for a lively twist on fried chicken.

I made this chicken for a family movie marathon and everyone ended up abandoning the movie just to hover over the platter. It has been my go-to when I want to impress my friends with something crave-worthy yet totally manageable at home.

Ingredients

• Chicken wings: choose plump pieces for the juiciest results and trim excess fat if needed
• Salt and pepper: for straightforward seasoning and enhancing base flavors
• Cornstarch: creates crisp coating that stays crunchy even after saucing look for fine consistent texture
• Oil for frying: use neutral oil with high smoke point such as canola or peanut for best results
• Soy sauce: provides a salty umami backdrop seek out naturally brewed types for depth
• Honey: gives balancing sweetness and a glossy finish choose runny honey for easy blending
• Gochujang: Korean chili paste supplies heat and fermented complexity find it in Asian markets for authentic kick
• Minced garlic: brings a punchy aromatic note use fresh for sharpest taste
• Grated ginger: adds warmth and zing select firm roots that feel heavy
• Rice vinegar: brightens the glaze and balances out fattiness go for unseasoned for cleaner flavor
• Sesame oil: contributes nuttiness and silkiness taste before using as strength varies
• Sesame seeds: add crunch and visual flair buy toasted seeds for deeper aroma
• Sliced green onions: inject fresh color and gentle onion bite find slim firm stalks

Step-by-Step Instructions

Prepare the Chicken:

Pat the chicken wings very dry using paper towels to ensure the crispest crust possible then season all sides with salt and pepper making sure every piece is well coated

Coat with Cornstarch:

Dredge each wing in a generous amount of cornstarch shaking off excess so there is an even layer this step is crucial for a shatteringly crisp exterior

Heat the Oil:

Fill a deep skillet or heavy pot with enough oil to submerge the wings heat it over medium high heat and monitor carefully with a thermometer aiming for three hundred fifty degrees Fahrenheit for perfect frying

First Fry:

Working in batches add the chicken wings to the hot oil do not overcrowd fry each batch for about ten minutes turning to brown evenly remove to a wire rack or paper towels to drain and rest this step sets the coating

Make the Sauce:

Place soy sauce honey gochujang garlic ginger rice vinegar and sesame oil in a small saucepan bring up to a gentle simmer over medium heat whisking often let it bubble for five minutes until slightly thickened the aroma should be bold and inviting

Sauce the Chicken:

Let the cooked wings cool for a few minutes then put them in a clean mixing bowl pour the sauce over and toss thoroughly with a spatula or tongs until every nook is glazed

Finish and Garnish:

Arrange wings on a serving platter sprinkle generously with sesame seeds and green onions for crunch aroma and a pop of color serve piping hot

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My personal favorite ingredient is gochujang because it brings more than just heat it gives a subtle tang and earthy depth that makes this chicken totally unforgettable My nephew once tried to sneak extra pieces off the plate and I could not even blame him because the smell was so tempting

Storage Tips

Store leftover wings in an airtight container in the fridge for up to three days. To recapture their crispiness reheat them on a wire rack over a baking sheet in a hot oven for about ten minutes. Microwaving works in a pinch but you will lose some crunch.

Ingredient Substitutions

If you cannot find gochujang swap in a mixture of sriracha and miso for a similar balance of spice and umami. Maple syrup or brown sugar can sub for honey in the sauce if needed. Gluten free soy sauce will work if you have dietary needs.

Serving Suggestions

Serve the wings alongside quick pickled cucumbers or daikon to cut through the richness. They pair beautifully with steamed rice or a crisp Asian slaw. For a party platter add toothpicks for easy grabbing.

A Brief Cultural Note

Korean fried chicken stands apart from Western styles because of its ultra crispy coating and bold sauces. Double frying is a beloved technique in Korea creating that glasslike crunch. I have found it introduces even fried chicken skeptics to a brand new craveable tradition.

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Commonly Asked Questions

→ How do I achieve extra crispy chicken?

Pat chicken wings dry before coating with cornstarch, and fry in hot oil until deeply golden and crunchy.

→ What can I substitute for gochujang?

For similar heat, try sriracha or a mix of chili paste and a touch of miso, though flavor will vary.

→ Can I bake instead of fry the chicken?

Yes, bake at high heat on a rack after coating with cornstarch and a little oil for a crisp effect.

→ How can I adjust the spice level?

Modify the amount of gochujang or honey to suit your desired heat and sweetness balance.

→ What are the best garnishes?

Top with sesame seeds and sliced green onions for added texture and a fresh finish.