How to Make Sweet Korean Crispy Chicken - A Step-by-Step Guide

If you're a fan of Korean cuisine, you're probably familiar with the delicious and addictive flavor of Korean fried chicken. This Sweet Korean Crispy Chicken recipe is a perfect combination of sweet, spicy, and savory flavors that will have you coming back for more. The key to this recipe is the crispy, crunchy coating that perfectly complements the tender and juicy chicken.

What sets this recipe apart from other Korean fried chicken recipes is the sweet and sticky sauce that coats th...

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Ingredients

  • 3 chicken breasts, cut into bite-size pieces
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ¼ teaspoon salt
  • 1 pinch ground black pepper
  • 6 tablespoons honey
  • ¼ cup cider vinegar
  • ¼ cup brown sugar
  • 3 tablespoons gochujang (Korean chile paste)
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 pinch ground black pepper
  • 1 quart canola oil for frying, or as needed
  • ½ cup cornstarch

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr
  • Servings: 3

  • Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.
  • Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.
  • Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).
  • While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.
  • Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.
  • Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.
  • Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
  • Nutrition

    2895 cal.

    • Total Fat: 293g
    • Saturated Fat: 38g
    • Sodium: 1409mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 1g
    • Protein: 1g
    • Vitamin C: 3mg
    • Calcium: 30mg
    • Iron: 1mg
    • Potassium: 109mg