Korean Sweet Chili Chicken
A mouth‑watering Korean‑style sweet chili fried chicken, featuring double‑fried, ultra‑crisp pieces coated in a sweet, spicy, savory chili glaze studded with nuts. Ideal as a main or a snack, it pairs beautifully with rice or a cold beer.
IntermediateKoreanServes 4
Printable version with shopping checklist
Source Video
26m
Prep
39m
Cook
10m
Cleanup
1h 15m
Total
Cost Breakdown
Total cost:$10.60
Per serving:$2.65
Critical Success Points
- • Slice the chicken thinly to keep it tender.
- • Soak the chicken in seasoned milk to tenderize it.
- • Prepare the sweet chili sauce by simmering it until it reduces and thickens, without adding any water.
- • Give the chicken a double coating of frying powder for added crispiness.
- • Fry the chicken in two rounds at 170 °C until it attains a golden‑brown, crispy texture.
Safety Warnings
- • Exercise caution when frying in hot oil to prevent burns.
- • Keep the oil at a steady temperature to avoid splattering and scorching.
- • Employ a thermometer to keep tabs on oil temperature, ensuring safety and optimal results.
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