Korean Sweet Spicy Chicken Recipe Fried
There’s a special kind of alchemy that happens in the kitchen when you manage to perfectly balance sweet, spicy, savoury, and sticky all in one pan. That’s exactly what this Korean Sweet Spicy Chicken recipe achieves. It’s not just about the heat; it’s about a deep, satisfying flavour that coats tender pieces of chicken in a glossy, irresistible sauce. This isn’t your average stir-fry; it’s a dish with character, one that brings a little bit of Seoul’s vibrant food scene right into your home.
The magic is in the sauce, which hinges on a key ingredient: gochujang. This Korean fermented chilli paste provides a complex, savoury heat that’s beautifully tempered by a touch of honey and the salty depth of soy sauce. Each bite is a journey – first the sweetness, then the rich umami, followed by a gentle, warming spice that lingers just long enough. I’ve been making this for over 3 years, and it never disappoints.
This is the kind of dish that works beautifully for a Friday night in, replacing the need for a takeaway with something far more rewarding. It’s for anyone who loves bold flavours and enjoys a meal that feels both comforting and a little bit exciting. We’ll be pan-frying the chicken to give it a lovely golden crust that holds up to the sauce, ensuring every piece is a perfect combination of texture and taste.
Recipe Overview
This recipe guides you through creating succulent, crispy chicken pieces enveloped in a vibrant, sticky Korean-style sweet and spicy sauce. The process is straightforward: we first coat and fry the chicken until golden, then whip up the sauce in the same pan before combining everything for a glossy finish. After testing various methods, I’ve found that getting the sauce to the right syrupy consistency before adding the chicken back in is the absolute key to success.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Korean Sweet Spicy Chicken Recipe
- Genuine Flavour: This isn’t just spicy or sweet. The gochujang provides a profound, savoury heat, balanced by the sweetness of honey, the tang of rice vinegar, and the rich umami of dark soy sauce. Toasted sesame oil adds a nutty finish that ties it all together.
- Ready in Under 40 Minutes: From dicing the chicken to serving it up, this dish comes together in about 35 minutes, making it an excellent choice for a weeknight meal that feels special.
- Flexible Recipe: You are in complete control of the spice. Add an extra tablespoon of gochujang for a fiery kick or reduce it for a milder version. You can also easily swap honey for maple syrup or use chicken breast instead of thighs.
- Great for a Casual Dinner: This is my go-to when friends are coming over for a relaxed evening. It feels impressive but doesn’t require hours of slaving away. It’s also a fantastic alternative to our usual Easy Ground Beef Tacos Recipe For Family Dinner.
- Family Tested: I make this at least once a week – it’s become a family favourite. Even my nephew, who can be fussy about spice, absolutely loves the balance of flavours in this dish.
Ingredients You’ll Need
The star of this dish is undoubtedly the gochujang. I recommend using a good quality brand like Sempio or Chungjungone, which you can find in the world food aisle of most large supermarkets or online. The quality really makes a difference to the depth of flavour.
- For the Chicken:
- 600g boneless, skinless chicken thighs, cut into 2-3cm bite-sized pieces
- 60g cornflour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp vegetable or rapeseed oil, for frying
- For the Sweet & Spicy Sauce:
- 3 tbsp gochujang (Korean chilli paste)
- 3 tbsp honey or maple syrup
- 3 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 4 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 50ml water
- For Garnish:
- 2 spring onions, finely sliced
- 1 tbsp toasted sesame seeds
Marcus’s Tip: I always opt for chicken thighs in this recipe. They have a slightly higher fat content than breasts, which keeps them incredibly juicy and tender during cooking and prevents them from drying out in the hot pan. They just have so much more flavour.
How to Make Korean Sweet Spicy Chicken Recipe
The process involves two key stages: getting the chicken perfectly golden and then creating the luscious sauce. Working in batches when frying the chicken is crucial for achieving that desirable crispy texture.
- Prepare the Chicken: Pat the chicken thigh pieces dry with a paper towel. In a medium mixing bowl, combine the cornflour, salt, and black pepper. Add the chicken pieces and toss thoroughly until each piece is evenly coated.
- Fry the Chicken: Heat the oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, carefully add half of the chicken pieces to the pan in a single layer. Be sure not to overcrowd it. Fry for 4-5 minutes on each side, until golden brown and cooked through.
- Set Chicken Aside: Remove the cooked chicken from the pan with a slotted spoon and place it on a plate lined with a paper towel to drain any excess oil. Repeat the frying process with the remaining chicken. Once all the chicken is cooked, set it aside.
- Start the Sauce: Carefully wipe out any burnt bits from the pan, leaving about a teaspoon of oil. Reduce the heat to medium-low. Add the minced garlic and grated ginger to the pan and sauté for about 30-60 seconds until fragrant, being careful not to let them burn.
- Combine Sauce Ingredients: Add the gochujang, honey, soy sauce, rice vinegar, and water to the pan. Stir everything together continuously with a wooden spoon or spatula until the sauce is smooth and well combined.
- Thicken the Sauce: Allow the sauce to come to a gentle simmer. Let it bubble away for 2-3 minutes, stirring occasionally, until it has thickened slightly to a syrupy consistency that can coat the back of a spoon. What works best for me is watching for the bubbles to become slow and thick.
- Coat the Chicken: Turn off the heat. Add the cooked chicken back into the pan with the sauce. Stir in the toasted sesame oil. Gently toss everything together until every piece of chicken is thoroughly coated in the glossy sauce.
- Serve Immediately: Transfer the chicken to a serving dish. Garnish generously with the sliced spring onions and toasted sesame seeds. This dish is best served immediately while the chicken is still warm and the coating is at its best.
Tips From My Kitchen
- Temperature Control: For crispy, not greasy, chicken, your oil needs to be at the right temperature (around 175°C). If you don’t have a thermometer, drop a tiny bit of the cornflour coating into the oil; if it sizzles vigorously right away, you’re ready to go.
- The Secret Step: For ultra-crispy chicken reminiscent of authentic Korean fried chicken, try a double fry. Fry the chicken for 3-4 minutes per side, let it rest on a wire rack for 5 minutes, then fry it again for 1-2 minutes until deeply golden. I learned that this second fry drives out extra moisture, creating an incredible crunch.
- Make-Ahead: The sauce is brilliant for prepping in advance. You can mix all the sauce ingredients together and store them in an airtight jar in the fridge for up to 3 days. When you’re ready to cook, just fry the chicken and heat the sauce.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The chicken will lose its crispness upon reheating, but the flavour will be just as good. Reheat gently in a dry pan over a medium heat or in the oven to help revive some of the texture.
Equipment You’ll Need
- Large frying pan or wok
- Sharp knife and cutting board
- Two medium mixing bowls
- Wooden spoon or heatproof spatula
- Slotted spoon for removing chicken
Common Mistakes to Avoid
- Overcrowding the pan: Tipping all the chicken in at once lowers the oil temperature dramatically. This causes the chicken to steam rather than fry, resulting in a pale, soft coating. Always fry in at least two batches to give each piece space.
- Wrong temperature: If the oil is too cool, the cornflour coating will absorb it and become greasy. If it’s scorching hot, the outside will burn before the chicken is cooked through. Medium-high heat is the sweet spot.
- Saucing too early: Don’t add the chicken to the sauce until the sauce has had a chance to simmer and thicken on its own. Adding it too early will result in a watery glaze that doesn’t cling properly.
Delicious Variations to Try
Once you’ve mastered the base recipe, it’s fun to experiment. Here are a few variations we enjoy at home:
- Extra Spicy Version: If you love heat, increase the gochujang to 4 tablespoons and add 1-2 teaspoons of gochugaru (Korean chilli flakes) along with the other sauce ingredients.
- Vegetarian Option: This sauce works beautifully with plant-based alternatives. Use a block of extra-firm tofu, pressed well and cubed, or large cauliflower florets. Coat and fry them just as you would the chicken. Remember to use maple syrup instead of honey to make it fully vegan.
- Different Protein: Try this recipe with bite-sized pieces of pork belly for a richer flavour, or even with large, peeled prawns. Adjust the cooking time accordingly; prawns will only need a couple of minutes to cook.
What to Serve With Korean Sweet Spicy Chicken Recipe
This dish has such bold flavours that it pairs best with simple, clean-tasting sides that can complement the sauce without competing with it.
- Steamed Jasmine Rice: This is non-negotiable for me. The fluffy, plain rice is the ideal vehicle for soaking up every last bit of that delicious, sticky sauce.
- Steamed or Blanched Greens: Tenderstem broccoli or pak choi, steamed and drizzled with a tiny bit of sesame oil, adds a fresh, crunchy element that cuts through the richness.
- A Crisp Lager: A cold, light beer is a fantastic pairing, as its crispness cleanses the palate between bites. For a non-alcoholic option, a sharp, homemade lemonade works wonders.
Frequently Asked Questions
Korean Sweet Spicy Chicken
Ingredients
Method
- Prepare the Chicken: Pat the chicken thigh pieces dry with a paper towel. In a medium mixing bowl, combine the cornflour, salt, and black pepper. Add the chicken pieces and toss thoroughly until each piece is evenly coated.
- Fry the Chicken: Heat the oil in a large frying pan or wok over a medium-high heat. Once the oil is shimmering, carefully add half of the chicken pieces to the pan in a single layer. Be sure not to overcrowd it. Fry for 4-5 minutes on each side, until golden brown and cooked through.
- Set Chicken Aside: Remove the cooked chicken from the pan with a slotted spoon and place it on a plate lined with a paper towel to drain any excess oil. Repeat the frying process with the remaining chicken. Once all the chicken is cooked, set it aside.
- Start the Sauce: Carefully wipe out any burnt bits from the pan, leaving about a teaspoon of oil. Reduce the heat to medium-low. Add the minced garlic and grated ginger to the pan and sauté for about 30-60 seconds until fragrant, being careful not to let them burn.
- Combine Sauce Ingredients: Add the gochujang, honey, soy sauce, rice vinegar, and water to the pan. Stir everything together continuously with a wooden spoon or spatula until the sauce is smooth and well combined.
- Thicken the Sauce: Allow the sauce to come to a gentle simmer. Let it bubble away for 2-3 minutes, stirring occasionally, until it has thickened slightly to a syrupy consistency that can coat the back of a spoon. What works best for me is watching for the bubbles to become slow and thick.
- Coat the Chicken: Turn off the heat. Add the cooked chicken back into the pan with the sauce. Stir in the toasted sesame oil. Gently toss everything together until every piece of chicken is thoroughly coated in the glossy sauce.
- Serve Immediately: Transfer the chicken to a serving dish. Garnish generously with the sliced spring onions and toasted sesame seeds. This dish is best served immediately while the chicken is still warm and the coating is at its best.
Notes
I really hope you give this Korean Sweet Spicy Chicken recipe a go. It’s one of those dishes that always gets compliments and manages to feel both special and incredibly comforting. It’s a staple in my kitchen, perfect for when I want something more exciting for dinner, and it reminds me that sometimes the most satisfying meals are the ones we create ourselves. If you enjoy this, you might also like my Creamy Chicken And Rice Recipe One Pot Meal for another comforting dinner idea. Let me know how you get on in the comments below – I’d love to hear about it!
Happy cooking,
Marcus
