When I think about the kind of meal that gets people hovering in the kitchen, waiting to sneak a bite straight from the paper towel-lined plate, this sweet and spicy Korean fried chicken hits every mark. It’s crispy, sticky, and has that whisper of heat that lingers just long enough to keep you coming back for more. I’ve tried a lot of chicken recipes in my time, but there’s something about the balance of deep umami from the soy, the caramelized sugar glaze, and the crunch of that double-fried crust that just makes this one unforgettable. We’re talking about a flavor bomb here — not to mention the pure joy of sinking your teeth into something so unapologetically bold. Whether you’re just in it for the crunch or already a fan of bold fried chicken recipes, this is the one to bookmark. I like to serve it with a simple slaw or some crispy roasted Korean sweet potato fries if I’m feeling extra. And hey, if you end up licking the sauce off your fingers, just know… you’re not alone.

1) Key Takeaways
2) Easy Sweet & Spicy Korean Fried Chicken Recipe
3) Ingredients for Sweet & Spicy Korean Fried Chicken
4) How to Make Sweet & Spicy Korean Fried Chicken
5) Tips for Making Sweet & Spicy Korean Fried Chicken
6) Making Sweet & Spicy Korean Fried Chicken Ahead of Time
7) Storing Leftover Sweet & Spicy Korean Fried Chicken
8) Try these Main Course recipes next!
9) Sweet & Spicy Korean Fried Chicken Recipe
10) Nutrition

1) Key Takeaways

This recipe brings a perfect blend of crunch and sticky glaze.
Double frying gives you ultra-crispy chicken without fail.
The sauce combines spicy, sweet, and umami flavors in one pan.
Great for dinner, gatherings, or midnight fridge raids.

2) Easy Sweet & Spicy Korean Fried Chicken Recipe

Some evenings, you just want a plate of something that makes you pause mid-bite and say, wow. This sweet & spicy Korean fried chicken does exactly that. Right out of the hot oil, it crackles. The glaze clings like it knows it belongs there. It hits you with heat, then sweetness, then a little tang that rounds everything out.

I’ve made lots of chicken recipes over the years. Some good, some forgettable. But this one sticks. Maybe it’s the crunch. Maybe it’s the sauce. Maybe it’s that little smile my partner gives me after the first bite. Whatever it is, this isn’t just another fried chicken recipe. It’s one that stays with you.

If you’ve been looking for spicy recipes that feel worth the cleanup, this might be it. It’s a little messy, a bit loud, and very hard to stop eating. Don’t say I didn’t warn you.

3) Ingredients for Sweet & Spicy Korean Fried Chicken

Boneless Chicken Thighs: I always go for thighs here. They stay juicy, even if you’re prone to overcooking (guilty). Cut them into bite-sized pieces so they cook evenly and get crispy all over.

Salt & Black Pepper: You can’t skip this. Season your chicken before anything else. It builds the base for all the flavor that follows.

Soy Sauce: A splash in the marinade brings salt and a bit of that deep umami thing that makes meat taste meatier.

Egg: Helps the flour and cornstarch stick to the chicken like glue. No egg, no crunch.

Cornstarch & Flour: This combo gives the best texture. Flour browns. Cornstarch crisps. You need both.

Oil for Frying: Pick something neutral. I use vegetable oil or canola. Don’t be shy with it. You want the chicken submerged.

Garlic & Ginger: Fresh, not powdered. Just a little goes a long way in the sauce. Adds that punch you’ll taste right away.

Gochujang: The heart of the sauce. Spicy. Funky. A little sweet. It makes this dish Korean fried chicken instead of just fried chicken.

Honey & Brown Sugar: Sweetness balances the heat. Honey gives gloss. Brown sugar adds depth.

Rice Vinegar & Sesame Oil: These two cut through the richness. Vinegar brings the acid. Sesame oil finishes everything with nutty warmth.

Sesame Seeds & Green Onions: Totally optional, but they make your plate look finished and add a bit of crunch and freshness.

4) How to Make Sweet & Spicy Korean Fried Chicken

Step 1: Season the chicken with salt, pepper, soy sauce, and an egg. Mix it all together in a bowl and let it hang out for a bit.

Step 2: In a second bowl, mix cornstarch and flour. Dredge each chicken piece until it’s coated like a powdered donut.

Step 3: Heat your oil. Use a thermometer if you have one. You’re aiming for 350°F. Drop in the chicken carefully. Fry in batches. You don’t want a traffic jam in the pot.

Step 4: Take out the chicken once it’s golden, but don’t stop there. Let it rest for a minute, then fry again. That second fry is where the crunch magic happens.

Step 5: For the sauce, sauté garlic and ginger in sesame oil. Add gochujang, honey, brown sugar, soy sauce, and vinegar. Let it simmer till thick and glossy.

Step 6: Toss the hot chicken in that sticky sauce. Do it while it’s still hot so everything coats evenly.

Step 7: Finish with sesame seeds and sliced green onions. Serve it hot and maybe keep a few napkins nearby.

5) Tips for Making Sweet & Spicy Korean Fried Chicken

If you’re new to fried chicken recipes, don’t skip the double fry. That’s the trick to keeping the crunch long after the chicken cools.

Use a wire rack instead of paper towels after frying. It lets air circulate and keeps the bottom from getting soggy.

When making recipes chicken lovers will remember, it’s all about timing. Don’t let the fried chicken sit too long before saucing it. And don’t sauce it too early, either. That sweet spot makes a difference.

6) Making Sweet & Spicy Korean Fried Chicken Ahead of Time

I’ve done this ahead for guests, and it works. Fry the chicken, then cool it completely before storing. Reheat in the oven until hot and crisp again, then toss it in the sauce right before serving.

The sauce holds up in the fridge for a few days. You can make a double batch and use it for wings, tofu, or even roasted sweet potatoes.

Don’t store the chicken in sauce. That’s a soggy mess waiting to happen. Keep them separate till you’re ready to eat.

7) Storing Leftover Sweet & Spicy Korean Fried Chicken

Store leftover chicken in an airtight container, separate from the sauce. It’ll stay crisp longer that way. Keep the sauce in a jar or something with a tight lid.

Reheat the chicken in the oven or air fryer. Skip the microwave unless you like chewy breading.

Once it’s hot, drizzle with the sauce or toss to coat again. Sprinkle with sesame seeds and call it dinner part two.

8) Try these Main Course recipes next!

9) Sweet & Spicy Korean Fried Chicken Recipe