My version of Korean Fried Chicken is so crunchy and juicy and has an amazing combination of spices and sweetness. Korean Fried Chicken is a great comfort food! This will be perfect as an afternoon treat and snack. The popular “KFC” has spread worldwide. I have added my personal touch to this special recipe. This is an upgraded version of my previous fried chicken recipe with Sweet and Spicy Walnuts.
Similar to my Honey Butter Fried Chicken, it has a wonderful stickiness that combines the magic flavor. I love how sweetness and spices go so well together that each bite of this “KFC” gives a great satisfaction. I can’t seem to have enough of them. They are my weak spot.
HOW TO MAKE THIS KOREAN FRIED CHICKEN
I hope you will enjoy making this Sweet and Spicy Korean Fried Chicken recipe! It is simple and easy to make. I am sure this will be so popular among your guests. Why not make this tonight?!
MORE FRIED CHICKEN RECIPES
Chinese Crispy Honey Lemon Chicken
The Best Chinese Pepper Chicken
Crispy and Tangy Orange Chicken
Perfect Easy Fried Chicken for Crispy Juicy Thighs
Sweet and Spicy Korean Fried Chicken
Ingredients
- 600 g / 21 oz Chicken Thighs, cut in bite sizes
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Ginger, grated
- 1/3 cup Cornstarch
- 1 tsp Baking Powder
- 3 cups Vegetable Oil for frying
- 1 Thai Red Pepper for garnish, chopped
- some chopped Coriander
Seasoning Sauce
- 3 large Garlic Cloves, chopped
- 3 long dried Red Peppers, chopped
- 2 tbsp Vegetable Oil
- 2 tbsp Light Soy Sauce
- 1/4 cup Light Syrup
- 1 tbsp Rice Vinegar
- 1/2 tsp Chili Flakes
- 1 tbsp Brown Sugar
- 1 tbsp Roasted Sesame Seeds
Instructions
- In a large mixing bowl, mix together Chicken, Salt, Black Pepper, and Ginger.
- In another bowl, mix together Cornstarch and Baking Powder. Coat the Chicken pieces one at a time, and shake off any extra starch. Put the coated Chicken in a different bowl. Set aside.
- In a wok, add in Vegetable Oil, on medium-high heat, first-fry the Chicken for 3-5 minutes until nicely golden. Remove and drain the Chicken. Fry the Chicken in batches. Repeat the process.
- For the second-fry, return all the Chicken to the wok on medium-high heat and fry for another 2-3 minutes until golden brown. Remove and drain. Set aside.
- In a clean wok, on medium heat, add in the Vegetable Oil. Then add in Garlic, and Dried Red Peppers. Stir for about 15 seconds. Then add the Light Soy Sauce, Light Syrup, Rice Vinegar, and Chili Flakes. Stir for another 15 seconds until the sauces are well combined, then add the Brown Sugar.
- Add all the fried Chicken pieces and coat well with the sauce. Then add in roasted Sesame Seeds. Stir well.
- Transfer to a plate. Garnish with some chopped Thai Red Chili and some chopped Coriander. Ready to enjoy!
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