Korean Sweet Chili Fried Chicken

Ingredients

• 350 g Chicken breast (Cut into bite-sized pieces)
• 1.5 tsp Salt (1/2 tsp for chicken, 1 tsp for batter)
• 0.5 tsp Pepper (1/4 tsp for chicken, 1/4 tsp for batter)
• 0.25 tsp Curry powder
• 0.5 cup Milk or water (For sauce)
• 110 g Corn syrup or honey (About 1/2 cup)
• 35 g Ketchup (3 Tbsp)
• 25 g Sugar (2 Tbsp)
• 20 g Korean red pepper paste (gochujang) (1 Tbsp)
• 17 g Soy sauce (1.5 Tbsp)
• 30 g Minced garlic (2 Tbsp)
• 7 g Korean red pepper powder (gochugaru) (1 tsp)
• 150 g Wheat flour
• 50 g Potato starch flour
• 0.5 tsp Baking powder
• 140 g Mixed frying powder (70g (1/2 cup) for each coating)
• 1 L Frying oil (For deep frying)
• 20 g Nuts (peanuts, walnuts, or cashews) (Chopped, for garnish)

Instructions

1. Prepare the Chicken

   Cut 350g chicken breast into bite-sized pieces. Season with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp curry powder. Mix well to coat evenly.

   Time: PT5M

2. Make the Sweet Chili Sauce

   In a saucepan, combine 1/2 cup milk or water, 110g corn syrup or honey, 35g ketchup, 25g sugar, 20g Korean red pepper paste, 17g soy sauce, 30g minced garlic, and 7g Korean red pepper powder. Bring to a boil over medium heat, stirring constantly. Boil for 3-4 minutes until slightly thickened. Set aside.

   Time: PT10M

   Temperature: Medium heat

3. Prepare the Batter

   In a bowl, mix 150g wheat flour, 50g potato starch flour, 1 tsp salt, 1/2 tsp baking powder, and 1/4 tsp pepper. Add enough water (about 1/2 cup) to make a thick batter. Mix until smooth.

   Time: PT5M

4. First Batter Coating

   Dip the seasoned chicken pieces into the batter, coating each piece thoroughly.

   Time: PT5M

5. Second Coating with Frying Powder

   Place 70g mixed frying powder in a large bowl or bag. Add battered chicken pieces and shake or toss to coat evenly. For extra crispiness, repeat with another 70g frying powder.

   Time: PT5M

6. Heat the Oil

   Pour 1L frying oil into a deep fryer or heavy pot. Heat oil to 170°C.

   Time: PT5M

   Temperature: 170°C

7. First Fry

   Carefully add chicken pieces to hot oil. Fry for 3-4 minutes, stirring gently to prevent sticking. Remove chicken and let rest for 30 seconds.

   Time: PT7M

   Temperature: 170°C

8. Second Fry

   Return chicken to the oil and fry again for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels or a wire rack.

   Time: PT5M

   Temperature: 170°C

9. Sauce and Garnish

   Toss hot fried chicken with the prepared sweet chili sauce. Garnish with 20g chopped nuts before serving.

   Time: PT3M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken breast: Chicken thigh
• Instead of Corn syrup or honey: Maple syrup
• Instead of Korean red pepper paste (gochujang): Sriracha (not authentic)
• Instead of Soy sauce: Tamari
• Instead of Minced garlic: Garlic powder
• Instead of Korean red pepper powder (gochugaru): Cayenne (less authentic)
• Instead of Wheat flour: All-purpose flour
• Instead of Potato starch flour: Cornstarch
• Instead of Mixed frying powder: Tempura flour
• Instead of Frying oil: Canola, vegetable, or peanut oil
• Instead of Nuts (peanuts, walnuts, or cashews): Sesame seeds (nut-free)

Equipment Needed

• Knife
• Cutting board
• Mixing bowls
• Measuring spoons
• Measuring cups
• Saucepan
• Whisk or spoon
• Tongs or slotted spoon
• Deep fryer or heavy pot
• Thermometer (optional)
• Paper towels or wire rack
• Tray or plate

Critical Steps — Do Not Skip

• Make the Sweet Chili Sauce
• Prepare the Batter
• Second Coating with Frying Powder
• Heat the Oil
• First Fry
• Second Fry

Chef Tips from the Video

• Double coating and double frying are the secrets to ultra-crispy chicken.
• Use a thermometer for precise oil temperature.
• Let fried chicken rest briefly before saucing for best crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in oven or air fryer for best texture.

Freezer: Not recommended, as coating will lose crispiness.

Room temperature: Best eaten immediately. Do not leave out for more than 2 hours.

Make-Ahead Tips

• Sauce can be made up to 2 days ahead and refrigerated.
• Chicken can be cut and seasoned a few hours ahead.
• Do not coat or fry chicken until ready to serve for best crispiness.