Today we’re making sweet and spicy Korean fried chicken that’s crispy on the outside, tender inside, and coated in a glossy sauce. The chicken is fried twice for extra crunch, then tossed with Korean chili paste, honey, soy sauce, garlic, and ginger.

It’s a good choice for a family meal or casual gathering. The sauce combines sweetness, savory flavor, tanginess, and gentle heat, while sesame seeds and green onions add a simple finishing touch.

Ingredients

This recipe makes 4 to 6 servings. For the chicken, you will need:

- 2 lb (about 900 g) chicken wings or boneless chicken thighs, cut into bite-sized pieces

- 1 cup cornstarch or potato starch

- 1/2 cup all-purpose flour

- 1 tsp baking powder

- 1 tsp salt

- 1/2 tsp black pepper

- 1 tsp garlic powder

- 1 tsp onion powder

- 1 cup cold water

- Vegetable oil, enough for deep frying

For the sauce, you will need:

- 3 tbsp Korean chili paste

- 2 tbsp honey or brown sugar

- 2 tbsp soy sauce

- 2 tbsp ketchup

- 1 tbsp rice vinegar

- 1 tbsp sesame oil

- 3 garlic cloves, finely chopped

- 1 tsp grated fresh ginger

- 1 tsp red pepper flakes, optional

- 1/4 cup water

- 1 tsp cornstarch mixed with 1 tbsp water

For the topping, you will need:

- 1 tbsp sesame seeds

- 2 green onions, finely sliced

Step 1: Prepare the Chicken

Start by making the batter and coating the chicken:

1. Pat the chicken dry with paper towels to remove excess moisture.

2. Combine 1 cup cornstarch, 1/2 cup flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder in a large bowl.

3. Slowly add 1 cup cold water while stirring until a thick batter forms.

4. Add the chicken and turn each piece until evenly coated.

Step 2: First Fry

Fry the chicken a first time:

1. Heat enough vegetable oil for deep frying to 350°F (175°C).

2. Carefully add the chicken in small batches. Avoid overcrowding the pan.

3. Fry each batch for 5–6 minutes, turning occasionally.

4. Remove the chicken when the coating is lightly golden.

5. Place it on a wire rack or paper towels to drain while frying the remaining pieces.

Step 3: Fry Again

The second fry makes the coating crisp:

1. Increase the oil temperature to 375°F (190°C).

2. Return the chicken to the hot oil in batches.

3. Fry for another 2–3 minutes until the coating is deeper golden and crisp.

4. Remove the chicken and let excess oil drain.

Step 4: Make the Sauce

While the chicken drains, prepare the sauce:

1. Heat 1 tbsp sesame oil in a saucepan over medium heat.

2. Add the chopped garlic and grated ginger. Cook for about 30 seconds until fragrant.

3. Add 3 tbsp Korean chili paste, 2 tbsp honey or brown sugar, 2 tbsp soy sauce, 2 tbsp ketchup, 1 tbsp rice vinegar, 1 tsp red pepper flakes if using, and 1/4 cup water.

4. Stir well and simmer for about 2 minutes.

5. Mix 1 tsp cornstarch with 1 tbsp water.

6. Stir the mixture into the sauce and cook briefly until slightly thick and glossy.

Step 5: Coat and Serve

Finish the dish just before serving:

1. Add the freshly fried chicken to the warm sauce.

2. Gently toss until every piece is evenly coated.

3. Transfer the chicken to a serving plate soon after coating to help retain its crisp texture.

4. Sprinkle 1 tbsp sesame seeds and the sliced green onions over the chicken.

5. Serve warm with steamed rice or pickled vegetables.

Tips for Success

Keep these points in mind:

- Pat the chicken dry before coating so the batter sticks properly.

- Keep the batter thick enough to cover the chicken evenly.

- Fry in batches to keep the oil temperature steady.

- Do not skip the second fry, as it gives the crispier coating.

- Avoid burning the garlic when making the sauce.

- Toss the chicken with the sauce just before serving.

- For less heat, leave out the red pepper flakes or use less Korean chili paste.

This sweet and spicy chicken pairs a crunchy coating with a sticky glaze in a simple homemade meal. With careful frying and a quick sauce, it is an easy dish to share with family and friends.

Enjoy it warm, Lykkers, and happy cooking!