Sweet & Spicy Korean Chicken

This sweet and sticky Korean fried chicken brings together crispy double-fried chicken wings with a gochujang sauce that perfectly balances heat, sweetness, and umami. It's the dish I make when I want to impress friends at gatherings or treat myself to something truly indulgent on weekends.

I discovered this recipe during my obsession with Korean cooking shows and have been perfecting it for years. My friends now refuse to order takeout Korean fried chicken because they claim mine has the perfect crunch-to-sauce ratio.

Ingredients

• Chicken wings Fresh wings work best for maximum juiciness. Pat them completely dry before coating for optimal crispiness
• Salt and pepper Proper seasoning is crucial as it flavors the meat itself, not just the coating
• Cornstarch Creates that signature ultralight crispy crust that stays crunchy even after saucing
• Frying oil Use a neutral oil with high smoke point like vegetable, canola or peanut oil
• Soy sauce Provides the savory umami base for the sauce
• Honey Creates the sticky glaze and balances the heat
• Gochujang The star ingredient giving authentic Korean flavor with complex sweet heat
• Minced garlic Fresh is essential for the bright punchy flavor
• Grated ginger Adds aromatic warmth and helps cut through the richness
• Rice vinegar Provides essential acidity to balance the sweet and spicy elements
• Sesame oil A finishing oil that adds nutty depth and authentic Korean flavor
• Sesame seeds Toast them first for maximum flavor and visual appeal
• Green onions Adds fresh contrast and color to the finished dish

Step-by-Step Instructions

Prepare the chicken

Season wings generously with salt and pepper, ensuring each piece is evenly coated. Let them sit for 10 minutes to absorb the seasonings. Place cornstarch in a large bowl and toss wings until completely covered with no bare spots. The cornstarch creates that signature crispy exterior that will hold up to the sauce.

First fry

Heat oil to exactly 350°F in a heavy pot or deep fryer. Use enough oil to submerge the wings completely. Work in small batches to avoid overcrowding and dropping the oil temperature. Fry for 7 minutes until light golden but not fully browned. Remove to a wire rack set over a baking sheet, not paper towels which can make them soggy.

Rest and second fry

Allow wings to rest for 10 minutes. This crucial step allows the inside to continue cooking while the outside cools, creating the perfect texture contrast. Return wings to 350°F oil for 3 more minutes until deeply golden and audibly crispy when tapped with tongs.

Make the sauce

While chicken rests between fries, combine all sauce ingredients in a saucepan over medium heat. Whisk constantly until it comes to a gentle simmer. Cook for exactly 5 minutes until it coats the back of a spoon but is still pourable. The sauce will thicken further as it cools.

Coat the chicken

Transfer hot wings to a large metal bowl. Pour the warm sauce over and toss vigorously with tongs until every surface is glossy and coated. Work quickly while both sauce and chicken are hot for the best adhesion.

Garnish and serve

Immediately transfer to a serving platter and shower with toasted sesame seeds and thinly sliced green onions. Serve right away while the contrast between crispy and saucy is at its peak.

Bookmark

Gochujang is the heart and soul of this recipe. I discovered it years ago at a Korean market and became instantly obsessed with its complex flavor. Unlike pure heat from something like cayenne, it brings sweetness, umami and a fruity pepper flavor that transforms anything it touches. My Korean neighbor laughed at how quickly I went through my first tub, then taught me this exact recipe as a thank you for helping her move.

Sauce Variations

The base sauce recipe is perfectly balanced, but you can easily customize it to your preference. For a sweeter version, increase the honey to 1/3 cup. Heat lovers can double the gochujang or add 1 tablespoon of Korean red pepper flakes for intense spice. For a more complex flavor profile, add 1 tablespoon of brown sugar and a dash of five spice powder. My personal favorite variation includes 2 tablespoons of grated apple for natural sweetness and depth.

Make Ahead Tips

This chicken is best served immediately after coating with sauce, but there are smart ways to prepare components ahead. The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat gently before using. The chicken can be seasoned, coated, and complete the first fry up to 2 hours before serving. Hold at room temperature on a wire rack, then do the second fry just before guests arrive. This makes entertaining much less stressful while ensuring perfect results.

Serving Suggestions

In Korea, fried chicken is rarely served alone. Complete your meal with traditional sides like quick cucumber kimchi, which provides refreshing crunch against the rich chicken. Serve with cold beer or makgeolli for authentic Korean beer hall vibes. For a full spread, add steamed rice, simple pickled daikon radish, and lettuce leaves for wrapping chicken bites with sauce. At home, I love setting up a chicken and beer night with various dipping sauces alongside the glazed wings for a fun interactive meal.

Recipe FAQs

→ What is gochujang and can I substitute it?

Gochujang is a Korean fermented chili paste that provides both heat and depth of flavor. While it's best to use the real thing for authentic taste, you can substitute with a mixture of miso paste and sriracha or red pepper flakes mixed with a little miso and honey if you can't find it.

→ Why use cornstarch instead of flour for coating?

Cornstarch creates an exceptionally crispy exterior that stays crunchy even after being coated in sauce. It produces a lighter, more delicate crust compared to flour and absorbs less oil during frying.

→ Can I make this dish less spicy?

Absolutely! You can adjust the heat level by reducing the amount of gochujang in the sauce. For a milder version, use 1 tablespoon instead of 2, and increase the honey slightly to maintain the sweet-spicy balance.

→ Can I bake these wings instead of frying?

Yes, you can bake the cornstarch-coated wings on a rack over a baking sheet at 425°F (220°C) for about 35-40 minutes, flipping halfway through. While they won't be quite as crispy as fried, they'll still be delicious when tossed in the sauce.

→ What sides pair well with Korean fried chicken?

Traditional Korean sides like kimchi, pickled radishes, or cucumber salad provide nice contrast to the rich chicken. Rice is perfect for soaking up extra sauce, while a cold beer or lemonade helps balance the heat.

→ How can I make sure my chicken stays crispy even with sauce?

For maximum crispiness, double-fry your chicken: first at a lower temperature (325°F) until cooked through, then rest for 5 minutes before frying again at a higher temperature (375°F) until extra crispy. Also, toss with sauce just before serving.