Korean Sweet and Spicy Korean Fried Chicken

Name: Korean Sweet and Spicy Korean Fried Chicken
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 lbs chicken wings (cut into drumettes and flats); 2 cups flour (sifted); 1/2 cup cornstarch; 1 tsp salt; 1 tsp black pepper (freshly ground); 2 tsp garlic powder; 1 cup buttermilk; 4 cups vegetable oil (for frying); 1/4 cup gochujang; 1/4 cup honey; 2 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp sesame oil; 3 cloves garlic (minced); 1 tsp ginger (grated)

StandardAsianDinnerComfort FoodSpicyFried

⏱️ 45m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

Crispy fried chicken tossed in a sweet and spicy Korean sauce, perfect as a savory main dish or a crowd-pleasing appetizer.

Macronutrients per serving

125

grams

Protein

35.0g 28%

Fat

40.0g 32%

Carbs

50.0g 40%

Rich in nutrients

☀️ Vitamin C

10% DV

Supports immune function

🔺 Iron

25% DV

Essential for blood production

🔺 Calcium

15% DV

Important for bone health

💧 Omega-3

2% DV

Supports heart health

☀️ Vitamin B6

20% DV

Important for brain health

Ingredients

Main Ingredients

2 lbs chicken wings cut into drumettes and flats
2 cups flour sifted
1/2 cup cornstarch
1 tsp salt
1 tsp black pepper freshly ground
2 tsp garlic powder
1 cup buttermilk
4 cups vegetable oil for frying

Sweet and Spicy Sauce

1/4 cup gochujang
1/4 cup honey
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
3 cloves garlic minced
1 tsp ginger grated

Instructions

1 In a large bowl, combine flour, cornstarch, salt, black pepper, and garlic powder. Set aside.
2 In another bowl, soak the chicken wings in buttermilk for at least 30 minutes in the refrigerator.
3 Heat vegetable oil in a large deep skillet or pot to 350°F (175°C).
4 Remove chicken from buttermilk, allowing excess to drip off. Coat each piece in the flour mixture, pressing to adhere.
5 Fry the chicken in batches until golden brown and cooked through, about 10-12 minutes per batch. Drain on a wire rack.
6 While the chicken is frying, prepare the sauce. In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, stirring, until well combined and slightly thickened.
7 Once all chicken pieces are fried, toss them in the warm sauce until fully coated.
8 Serve immediately, garnished with sesame seeds and chopped green onions if desired.