Sweet & Spicy! Korean Fried Chicken

Ingredients

• 800 g Chicken Thighs (boneless, skinless) (cut into bite‑size pieces)
• 1 cup Sweet Potato Starch (for coating, gives extra crispness)
• 1/2 cup All‑Purpose Flour (mixed with starch for coating)
• 1/4 cup Cold Water (to make a thin batter)
• 2 liters Vegetable Oil (for deep‑frying, neutral flavor)
• 3 tablespoons Soy Sauce (base of the sauce)
• 2 tablespoons Gochujang (Korean red pepper paste) (adds depth and heat)
• 1 tablespoon Gochugaru (Korean red pepper flakes) (for extra spiciness)
• 1 piece Cheongyang Pepper (finely sliced, very hot Korean pepper)
• 2 tablespoons Honey (balances the heat with sweetness)
• 1 tablespoon Rice Vinegar (adds a subtle tang)
• 1 teaspoon Sesame Oil (finishing oil for aroma)
• 2 tablespoons Sesame Seeds (toasted, for garnish)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (freshly grated)

Instructions

1. Prepare Chicken

   Trim any excess fat, then cut the chicken thighs into bite‑size pieces (about 2‑3 cm). Pat dry with paper towels.

   Time: PT5M

2. Make Light Batter

   In a mixing bowl combine sweet potato starch, all‑purpose flour, and cold water. Stir until just combined; the batter should be thin and slightly lumpy.

   Time: PT3M

3. Coat Chicken

   Add the chicken pieces to the batter, toss to coat evenly. Let rest for 2 minutes so the coating adheres.

   Time: PT2M

4. First Fry (Blanch)

   Heat vegetable oil in a large pot to 160°C (320°F). Fry the coated chicken in batches for 4‑5 minutes, just until the coating sets but not browned. Remove with a slotted spoon and drain on a baking sheet.

   Time: PT7M

   Temperature: 160°C

5. Rest Chicken

   Let the partially fried chicken rest on a wire rack for 2 minutes. This allows excess oil to drip off and the interior to finish cooking.

   Time: PT2M

6. Second Fry (Crisp)

   Raise oil temperature to 190°C (375°F). Fry the chicken again for 2‑3 minutes, until golden‑brown and ultra‑crisp. Transfer to a clean rack to drain.

   Time: PT5M

   Temperature: 190°C

7. Prepare Spicy Sauce

   While the chicken rests, combine soy sauce, gochujang, honey, rice vinegar, minced garlic, grated ginger, gochugaru, and sliced Cheongyang pepper in a saucepan. Bring to a gentle boil, then simmer for 6‑8 minutes until slightly thickened.

   Time: PT8M

8. Toss Chicken in Sauce

   Place the crispy chicken in a large bowl, pour the hot sauce over it, add sesame oil, and toss quickly until every piece is glossy and coated.

   Time: PT3M

9. Garnish and Cool

   Transfer the coated chicken to a serving plate, sprinkle toasted sesame seeds over the top, and let cool for 5 minutes before serving to let the sauce set.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Thighs (boneless, skinless): Chicken Drumettes, Chicken Wings
• Instead of Sweet Potato Starch: Cornstarch, Potato starch
• Instead of All‑Purpose Flour: Rice flour (gluten‑free)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Soy Sauce: Tamari
• Instead of Gochujang (Korean red pepper paste): Thai chili paste
• Instead of Gochugaru (Korean red pepper flakes): Paprika (less spicy)
• Instead of Cheongyang Pepper: Serrano pepper, Jalapeño (milder)
• Instead of Honey: Brown sugar syrup
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Sesame Oil: Peanut oil (less aromatic)
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Ginger: Ground ginger (1/4 tsp)

Equipment Needed

• Large Pot or Deep Fryer
• Thermometer
• Mixing Bowls
• Tongs
• Slotted Spoon (optional)
• Saucepan
• Cutting Board
• Chef Knife
• Whisk (optional)
• Baking Sheet (optional)

Critical Steps — Do Not Skip

• Double‑frying the chicken at two different temperatures to achieve a light yet crunchy crust.
• Maintaining oil temperature precisely (160°C then 190°C) to avoid soggy or burnt coating.
• Simmering the sauce just until thickened; over‑reduction makes it too sticky.
• Tossing the chicken quickly in the hot sauce and cooling briefly to preserve crispness.

Chef Tips from the Video

• Use sweet potato starch instead of regular cornstarch for an extra‑light, airy crunch.
• Keep a small bowl of ice water nearby; if the batter thickens during frying, a quick dip restores thinness.
• Toast sesame seeds in a dry pan for 2 minutes until golden for a richer aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven (180°C) for 5‑7 minutes to regain crispness.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag. Up to 1 month. Re‑heat directly from frozen in a pre‑heated oven.

Room temperature: Not recommended; the sauce can spoil after 2 hours.

Make-Ahead Tips

• Fry the chicken fully, let it cool, and store the pieces separately from the sauce. Toss with sauce just before serving.
• Prepare the sauce a day ahead; refrigerate and reheat gently before using.

Frequently Asked Questions