Make this if you are craving Korean Fried Chicken
Make this if you are craving Korean Fried Chicken is a easy Korean recipe that serves 4. 350 calories per serving. Recipe by Drew Eats on YouTube.
Prep: 12 min | Cook: 13 min | Total: 35 min
Cost: $5.95 total, $1.49 per serving
Ingredients
- 1 pound Boneless Chicken Thighs (cut into bite‑size cubes)
- 1 teaspoon Salt (for seasoning)
- 0.5 cup Cornstarch (for coating)
- 2 tablespoon Vegetable Oil (high smoke‑point oil for pan‑frying)
- 2 tablespoon Gochujang (Korean sweet‑spicy chili paste)
- 1 tablespoon Light Soy Sauce (adds saltiness)
- 1 tablespoon Dark Soy Sauce (adds depth and color)
- 2 tablespoon Water (thins the sauce)
- 1 tablespoon Granulated Sugar (balances heat)
- 1 tablespoon Honey (adds gloss and sweetness)
- 1 teaspoon Garlic (fresh minced garlic)
- 1 teaspoon Ginger (fresh minced ginger)
- 2 cup Cooked Rice (for serving (optional))
- 2 stalk Green Onion (thinly sliced for garnish)
- 1 teaspoon Sesame Seeds (toasted, for garnish)
Instructions
Dice and Season Chicken
Dice the boneless chicken thighs into bite‑size cubes and sprinkle with salt, tossing to coat evenly.
Time: PT5M
Coat with Cornstarch
Place the cornstarch in a shallow bowl and roll each seasoned chicken piece until fully coated. Shake off excess.
Time: PT2M
Heat Oil
Add vegetable oil to the large skillet and heat over medium‑high until shimmering.
Time: PT2M
Temperature: medium-high
Pan‑Fry Chicken
Add the coated chicken pieces in a single layer. Cook 4 minutes per side, or until golden brown and cooked through.
Time: PT8M
Temperature: medium-high
Set Chicken Aside
Transfer the cooked chicken to a plate and keep warm while you make the sauce.
Time: PT1M
Prepare Sauce
In the small bowl combine gochujang, light soy sauce, dark soy sauce, water, sugar, honey, minced garlic, and minced ginger. Stir until smooth.
Time: PT2M
Thicken Sauce
Pour the sauce mixture into the same skillet and bring to a boil, stirring constantly for about 30 seconds until it thickens into a glaze.
Time: PT30S
Temperature: medium-high
Coat Chicken in Sauce
Return the fried chicken to the skillet, tossing quickly to coat each piece evenly with the glossy sauce.
Time: PT2M
Serve
Plate the chicken over cooked rice, sprinkle with sliced green onions and toasted sesame seeds if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 1g
Dietary info: Gluten‑Free if tamari is used, Dairy‑Free, Nut‑Free
Allergens: Soy, Honey, Gluten (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Boneless Chicken Thighs: Boneless Chicken Breast
- Instead of Cornstarch: Potato Starch, Rice Flour
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Gochujang: Sriracha + miso, Korean chili sauce
- Instead of Light Soy Sauce: Tamari (gluten‑free)
- Instead of Dark Soy Sauce: Regular soy sauce with a dash of molasses
- Instead of Granulated Sugar: Brown Sugar
- Instead of Honey: Maple Syrup
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Ginger: Ground ginger (¼ tsp)
- Instead of Cooked Rice: Quinoa, Cauliflower rice
- Instead of Green Onion: Chives
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Small Bowl
- Large Skillet
- Spatula or Tongs
- Serving Plate
Critical Steps — Do Not Skip
- Evenly coating chicken pieces with cornstarch
- Frying chicken until golden and fully cooked
- Thickening the gochujang sauce to a glaze
- Tossing the chicken in the sauce to ensure full coverage
Chef Tips from the Video
- Use a high smoke‑point oil and keep the heat steady for a quick sear.
- Toast sesame seeds briefly in a dry pan for extra nuttiness before sprinkling.
- Pat the chicken dry with paper towels before coating to improve crispness.
Troubleshooting
Chicken pieces are not crispy after coating.
Make sure the chicken is patted dry before coating and that the oil is hot enough before adding the pieces. Fry in a single layer without crowding.
Sauce remains too thin and does not glaze.
Increase the heat to bring the sauce to a rolling boil and stir continuously for an extra 30‑60 seconds; add a little more cornstarch slurry if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; texture may become soggy after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the sauce ahead of time and refrigerate; reheat before tossing with chicken.
- Dice and coat the chicken, then keep covered in the fridge for up to 12 hours before cooking.
Frequently Asked Questions
What is the cultural significance and history of Korean Sweet & Spicy Pan‑Fried Chicken in Korean cuisine?
Korean fried chicken, known as "yangnyeom chicken" when coated in a sweet‑spicy glaze, became popular in the 1970s as street food and is now a staple in Korean pubs (hofs). It reflects Korea’s love for bold flavors and crunchy textures.
What are the traditional regional variations of Korean Sweet & Spicy Chicken in South Korea?
In Seoul, the sauce is often sweeter with more honey, while in Busan the glaze may be spicier and include additional gochugaru. Some regions add roasted seaweed flakes or peanuts for extra crunch.
How is Korean Sweet & Spicy Chicken traditionally served in Korean culture?
It is typically served hot, either on a platter for sharing or over a bowl of steamed rice, and accompanied by pickled radish (danmuji) and a cold beer. The garnish of toasted sesame seeds and sliced green onions adds freshness.
During which Korean celebrations or occasions is Sweet & Spicy Chicken commonly enjoyed?
While not tied to a specific holiday, it is a favorite for casual gatherings, late‑night meals, and especially during "Chimaek" (chicken‑and‑beer) nights with friends.
How does Korean Sweet & Spicy Chicken fit into the broader Korean cuisine tradition?
The dish showcases the Korean palate’s balance of sweet, salty, spicy, and umami flavors, and the technique of double‑cooking (frying then saucing) mirrors other Korean fried dishes like "dakgangjeong".
What are the authentic traditional ingredients for Korean Sweet & Spicy Chicken versus acceptable substitutes?
Authentic ingredients include gochujang, light and dark soy sauce, corn starch, and Korean rice wine (optional). Substitutes can be tamari for gluten‑free soy sauce, sriracha mixed with miso for gochujang, and potato starch for cornstarch.
What other Korean dishes pair well with Korean Sweet & Spicy Chicken?
It pairs beautifully with Korean steamed rice, kimchi, pickled radish, and a side of Korean cucumber salad (oi muchim). A cold lager or makgeolli also complements the heat.
What makes Korean Sweet & Spicy Chicken special or unique in Korean cuisine?
The combination of a crispy fried exterior and a sticky, glossy gochujang glaze creates a contrast of textures that is uniquely Korean, reflecting the country’s love for both crunch and bold, layered flavors.
What are the most common mistakes to avoid when making Korean Sweet & Spicy Chicken at home?
Common errors include overcrowding the pan, which steams rather than fries the chicken, and under‑cooking the sauce, resulting in a watery glaze. Also, using too much cornstarch can make the coating gummy.
What does the YouTube channel Drew Eats specialize in?
The YouTube channel Drew Eats specializes in fast, approachable home‑cooking videos that focus on Asian-inspired dishes, quick weeknight meals, and practical cooking hacks for everyday cooks.
Last updated: September 1, 2026
