Sticky Deep Fried Sweet Spicy Korean Chicken
A deliciously sticky and flavorful Korean fried chicken with a perfect balance of sweet and spicy glaze.
Equipment
- 1 deep fryer or large pot
- 1 thermometer for oil temperature
- 1 wire rack for draining
Ingredients
Chicken
- 2 lbs bone-in skin-on chicken pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
Glaze
- 1/4 cup gochujang Korean chili paste
- 1/4 cup honey
- 2 tbsp soy sauce
- 4 cloves garlic minced
- 1/4 cup water
Instructions
Preparation
- Pat the chicken pieces dry with paper towels and season with salt and pepper. Mix flour and cornstarch in a large bowl and coat each chicken piece thoroughly.
- In a saucepan, combine gochujang, honey, soy sauce, garlic, and water. Simmer over medium heat until thickened and sticky, about 10 minutes.
Serving
- Toss the fried chicken pieces in the glaze until well-coated. Serve immediately with your choice of side dishes.
Storage
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Double-fry the chicken for extra crispiness. Maintain oil temperature at 350°F for even cooking.
Ingredient Substitutions: Use tamari instead of soy sauce for a gluten-free option.
How to Serve: Pair with steamed rice or pickled radishes for a complete meal.
Storage & Freshness: Store leftovers in an airtight container and reheat in the oven.
Make-Ahead Tips: Prepare the glaze ahead of time and store in the refrigerator until ready to use.
Ingredient Substitutions: Use tamari instead of soy sauce for a gluten-free option.
How to Serve: Pair with steamed rice or pickled radishes for a complete meal.
Storage & Freshness: Store leftovers in an airtight container and reheat in the oven.
Make-Ahead Tips: Prepare the glaze ahead of time and store in the refrigerator until ready to use.