If you’ve ever had Korean fried chicken, you know it’s in a league of its own. Crunchy, juicy, and coated with a lip-smacking sweet and spicy glaze, it’s no surprise that this dish has taken the world by storm. Today, I’m going to walk you through a foolproof recipe for making Sweet and Spicy Korean Fried Chicken (Dakgangjeong) at home. Whether you’re planning a cozy dinner or a weekend party, this dish will steal the show.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 3-4
Ingredients
For the Chicken:
- 500g boneless chicken (thigh or breast), cut into bite-size pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tbsp soy sauce
- 1 egg
- 1/2 cup cornflour
- 1/2 cup all-purpose flour
- Oil for deep frying
For the Sweet and Spicy Sauce:
- 2 tbsp gochujang (Korean red chili paste)
- 3 tbsp ketchup
- 3 tbsp honey or brown sugar
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp water (to adjust consistency)
For Garnish:
- Toasted sesame seeds
- Chopped spring onions
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a mixing bowl, combine the chicken pieces with salt, pepper, garlic powder, soy sauce, and egg. Mix well and let it marinate for at least 15 minutes.
#CookWithKushal Tip: Using chicken thighs keeps the meat juicy even after double frying. You can prep this ahead of time and refrigerate for up to 4 hours for deeper flavor.
Step 2: Prepare the Coating
In a large plate, mix the cornflour and all-purpose flour. Coat each marinated chicken piece thoroughly in the flour mixture.
#CookWithKushal Tip: Press the flour into the chicken so it sticks better and forms a crunchy crust. This helps in achieving that iconic Korean-style crispiness.
Step 3: Double Fry the Chicken
- Heat oil in a deep pan or wok to 170–180°C (around 350°F).
- Fry the chicken in batches for 5-6 minutes until lightly golden. Do not overcrowd the pan.
- Remove and let it rest for 3-5 minutes.
- Reheat the oil and fry the chicken a second time for 2-3 minutes until golden brown and ultra-crispy.
#CookWithKushal Tip: The double-frying method is the secret to that irresistible Korean crunch. It also keeps the chicken crispy even after being coated in sauce.
Step 4: Make the Sweet and Spicy Sauce
In a saucepan, add gochujang, ketchup, honey, soy sauce, minced garlic, ginger, sesame oil, vinegar, and a splash of water. Cook on low heat for 3-4 minutes until the sauce thickens slightly and turns glossy.
#CookWithKushal Tip: Taste and adjust. If you like it spicier, add more gochujang or a pinch of red chili flakes.
Step 5: Toss the Chicken in Sauce
Once the sauce is ready, add the double-fried chicken pieces into the pan and gently toss until every piece is coated evenly.
Step 6: Garnish and Serve
Transfer the chicken to a serving plate, sprinkle toasted sesame seeds and chopped spring onions on top.
Serve immediately for maximum crunch and flavor. Pairs beautifully with steamed rice, pickled radish, or even wrapped in lettuce for a Korean BBQ feel!
Final Thoughts
This Sweet and Spicy Korean Fried Chicken is the perfect balance of crunch, heat, and sweetness. It’s a dish that will impress your guests and leave them asking for more. Plus, once you master this, you can experiment with other sauces like soy garlic, honey butter, or spicy cheese