Asia: South Korea: South Korean Sweet Crispy Chicken


South Korea:




South Korean Sweet Crispy Chicken


This Korean-flavored chicken recipe pairs twice-fried chicken bites with a sticky, sweet, and slightly hot sauce made from garlic, ginger, soy sauce, and gochujang.




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



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.

Perfect for dinner, or serve as an appetizer or snack. Garnish with chopped peanuts.



We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.


Author: orenalwpusr

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