Sweet and Spicy Korean Fried Chicken (Better Than Takeout!)
Crispy, sticky, sweet, and spicy—this Sweet and Spicy Korean Fried Chicken recipe is everything you crave in a comfort food dish. Each bite has a satisfying crunch on the outside, juicy chicken on the inside, and a glossy glaze that’s the perfect balance of heat and sweetness. It’s one of those recipes that tastes just as good (if not better!) than what you’d order from a restaurant, and the best part? You can easily make it at home.
Whether you’re craving a game-day snack, a cozy weeknight dinner, or a shareable party dish, this Korean fried chicken will always be a crowd-pleaser.
Why You’ll Love This Sweet and Spicy Korean Fried Chicken
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Crispy & Crunchy – Double-frying gives the chicken an extra shatteringly crisp coating.
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Balanced Flavor – The glaze combines sweetness, spice, and tang for a flavor-packed bite.
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Restaurant Quality at Home – Skip the takeout and enjoy this iconic Korean dish anytime.
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Versatile – Works with chicken wings, thighs, or even boneless breast pieces.
Ingredients You’ll Need For Sweet and Spicy Korean Fried Chicken
For the Chicken:
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1.5 lbs chicken breast or thighs, cut into 1-inch pieces
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1 tsp salt
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½ tsp black pepper
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½ cup milk (helps tenderize the chicken)
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2 ½ cups all-purpose flour, divided
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Neutral oil (6–8 cups, for deep frying)
For the Sweet and Spicy Sauce:
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3 tbsp gochujang (Korean chili paste) – adds heat and depth
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3 tbsp ketchup – balances with sweetness and tang
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3 tbsp soy sauce – savory umami base
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3 tbsp honey or corn syrup – sticky and glossy finish
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2 tbsp brown sugar – caramel-like sweetness
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2 cloves garlic, minced
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1 tbsp rice vinegar – a touch of acidity to balance flavors
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1 tsp sesame oil
Step-by-Step Instructions For Sweet and Spicy Korean Fried Chicken
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Prepare the Chicken
Cut chicken into bite-sized pieces and place in a large bowl. Add salt, pepper, milk, and ½ cup of flour. Mix until well coated and let it sit for about 10 minutes.
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Make the Sauce
In a saucepan, combine gochujang, ketchup, soy sauce, honey, brown sugar, garlic, rice vinegar, and sesame oil. Heat over medium until it starts bubbling, then reduce to low and simmer for 1–2 minutes until slightly thickened. Stir often so it doesn’t burn.
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Coat the Chicken
Place 1 cup of flour in a large zip-top bag. Add the marinated chicken, then sprinkle the remaining 1 cup of flour on top. Seal the bag and shake until the chicken is fully coated.
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Fry the Chicken
Heat oil (about 6–8 cups) in a heavy-bottomed pot over medium-high heat. Once hot, fry the chicken in batches (don’t overcrowd the pot) for 10–13 minutes, stirring occasionally, until golden brown.
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Optional Double Fry
For extra crispy chicken, let it rest briefly, then return the chicken to the hot oil for another 2–3 minutes. This step makes the coating extra crunchy!
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Toss in Sauce
Transfer fried chicken to a large bowl. Pour the sauce over and toss until evenly coated. Serve hot with sesame seeds and green onions on top.
Serving Suggestions For Sweet and Spicy Korean Fried Chicken
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Serve with steamed white rice to balance the heat.
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Pair with pickled radish (chikin-mu) for a traditional Korean side.
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Enjoy as a party appetizer or game-day snack with cold beer.
Storage & Reheating Tips For Sweet and Spicy Korean Fried Chicken
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Store leftovers in an airtight container in the fridge for up to 3 days.
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To reheat, preheat your air fryer to 350°F (175°C). Place the leftover fried chicken in a single layer in the basket (avoid overcrowding). Reheat for about 4–6 minutes, flipping halfway through, until the chicken is heated through and crispy again.
OR bake at 375°F (190°C) for 10–12 minutes.
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Avoid microwaving if possible—it makes the coating soggy.
Frequently Asked Questions
Can I use chicken wings instead of breast?
Yes! This recipe works beautifully with wings or drumettes—just adjust cooking time slightly.
What if I don’t have gochujang?
You can substitute with sriracha or another chili paste, but gochujang is key to getting that authentic Korean flavor.
Do I need to double-fry?
Not required, but highly recommended! Double-frying makes the chicken extra crunchy and restaurant-style.
Sweet and Spicy Korean Fried Chicken
Ingredients
Main Ingredients:
- 6-8 cups of neutral oil - for frying
- 1.5 lb chicken breasts
- Salt & pepper
- 1/2 cup milk
- 2 1/2 cup flour - divided
- Sesame seeds - for garnish
- Chopped green onions - for garnish
Sauce Ingredients:
- 2 tbsp soy sauce
- 3 tbsp gochujang - Korean red chili paste
- 1/2 tbsp gochugaru - Korean red chili flakes
- 2 tbsp ketchup
- 2 tbsp honey
- 1 tbsp brown sugar
- 2 tsp apple cider vinegar
- 1/4 cup water
Instructions
1. Prepare the chicken:
- Cut chicken into bite size (about 1-inch) pieces and place into a large bowl. Add salt, black pepper, milk, and 1/2 cup flour. Mix well until all the chicken pieces are evenly coated in the batter. Let sit for about 10 minutes.
2. Make the sauce:
- While the chicken rests, combine all the sauce ingredients in a bowl and mix well. Transfer to a saucepan and cook over medium heat until bubbles start to form. Reduce heat to low and simmer for about 1 minute, stirring often, until the sauce thickens slightly.
3. Coat the chicken:
- Add 1 cup of flour to a large zip-top bag. Add the battered chicken, then sprinkle in the remaining 1 cup of flour. Seal the bag and shake until each piece is evenly coated.
4. Fry the chicken:
- Heat a generous amount of neutral oil in a deep pot over medium-high heat. Once the oil is hot (about 350°F / 175°C), carefully add the chicken pieces one at a time. Make sure not to overcrowd the pot (work in batches if needed). Fry each batch for 10–13 minutes, or until golden brown and cooked through.
5. Double-Fry (optional):
- For extra crispy chicken, remove the chicken pieces from the pot and let them rest for a couple of minutes, then return them to the hot oil for a second fry (about 1-2 minutes).
6. Toss in sauce:
- Remove the chicken from the pot and transfer to a large bowl. Drizzle the prepared sauce over the chicken and toss until evenly coated.
7. Garnish & Serve:
- Garnish with chopped green onions or sesame seeds, if desired. Serve warm and enjoy!
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