Korean Fried Chicken with Spicy Sauce
Korean Fried Chicken with Spicy Sauce is a medium Vietnamese recipe that serves 4. 360 calories per serving. Recipe by Nino's Home on YouTube.
Prep: 55 min | Cook: 13 min | Total: 1 hr 23 min
Cost: $11.11 total, $2.78 per serving
Ingredients
- 500 g Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
- 0.5 tsp Salt (regular table salt)
- 0.125 tsp Garlic Powder (can substitute with 1 clove fresh minced garlic)
- a pinch Black Pepper (ground)
- 100 g All-Purpose Flour (sifted)
- 50 g Cornstarch (also called cornflour)
- 0.5 tsp Baking Powder (optional; can skip if unavailable)
- 0.25 tsp Garlic Powder (for coating)
- a pinch Salt (for coating)
- 120 ml Water (room temperature)
- 2 L Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
- 100 g Chinsu Chili Sauce (Korean hot sauce brand; gives heat and color)
- 50 g Ketchup
- 7 g Soy Sauce (light soy sauce preferred)
- 15 g Granulated Sugar
- 2 Garlic Cloves (minced)
- 1 tsp Sesame Seeds (toasted)
- 2 stalks Green Onions (sliced for garnish)
Instructions
Marinate the Chicken
Combine the chicken pieces with ½ tsp salt, ⅛ tsp garlic powder, and a pinch of black pepper in a bowl. Mix well and let it rest for 30 minutes.
Time: PT30M
Prepare the Batter
In a separate mixing bowl whisk together 100 g all‑purpose flour, 50 g cornstarch, ½ tsp baking powder (optional), ¼ tsp garlic powder, a pinch of salt, 1 egg, and 120 ml water until smooth.
Time: PT5M
Heat Oil for First Fry
Pour enough vegetable oil into the deep‑frying pan to submerge the chicken. Heat over medium heat until the oil reaches about 350°F (175°C).
Time: PT5M
Temperature: 350°F
First Fry (Par‑Cook)
Add the marinated chicken pieces to the batter, coat them, and gently lower them into the hot oil. Fry for about 5 minutes until the pieces turn pale yellow and are just cooked through.
Time: PT5M
Temperature: 350°F
Cool the Chicken
Remove the fried chicken with tongs and place on a wire rack or paper‑towel‑lined plate. Let it rest for 15 minutes to allow steam to escape.
Time: PT15M
Heat Oil for Second Fry
Raise the oil temperature to high, about 375°F (190°C), and let it heat for 5 minutes.
Time: PT5M
Temperature: 375°F
Second Fry (Crisp)
Return the cooled chicken pieces to the hot oil and fry for 2–3 minutes until they turn deep golden and crispy.
Time: PT3M
Temperature: 375°F
Make the Spicy Sauce
In a small skillet, heat 1 tsp oil over medium heat. Add the minced garlic and sauté for 2 minutes until fragrant. Add 100 g Chinsu chili sauce, 50 g ketchup, 7 g soy sauce, and 15 g sugar. Stir and bring to a gentle boil, cooking 3 minutes until the sauce thickens slightly.
Time: PT5M
Temperature: 350°F
Coat the Chicken
Turn off the heat. Add the twice‑fried chicken to the skillet and toss quickly until each piece is evenly coated with a thin layer of sauce.
Time: PT2M
Garnish and Serve
Transfer the coated chicken to a serving plate. Sprinkle toasted sesame seeds and sliced green onions on top. Serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 360
- Protein
- 25 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains meat, Gluten (flour), Dairy‑free
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Chicken Breast
- Instead of Salt: Kosher Salt
- Instead of Garlic Powder: Fresh Garlic
- Instead of Black Pepper: White Pepper
- Instead of All-Purpose Flour: Cake Flour
- Instead of Cornstarch: Potato Starch
- Instead of Baking Powder: Baking Soda (half amount)
- Instead of Garlic Powder (for coating): Fresh Garlic
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Chinsu Chili Sauce: Sriracha, Gochujang (adjust sweetness)
- Instead of Ketchup: Tomato Paste diluted with water
- Instead of Soy Sauce: Tamari
- Instead of Granulated Sugar: Honey (reduce amount)
- Instead of Garlic Cloves: Garlic powder (extra)
- Instead of Green Onions: Chives
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Whisk
- Measuring Spoons
- Deep Frying Pan or Wok
- Tongs
- Small Saucepan or Skillet
- Spatula or Wooden Spoon
- Wire Rack or Plate for Cooling
- Paper Towels
Critical Steps — Do Not Skip
- Marinate the chicken
- Prepare the batter
- First fry (par‑cook)
- Second fry (crisp)
- Make the spicy sauce
- Coat the chicken
Chef Tips from the Video
- A thermometer is essential for maintaining oil temperature; a drop of batter should sizzle immediately.
- Double‑frying creates a barrier that keeps the interior juicy while the exterior stays crunchy.
- For extra aroma, add a few slices of fresh ginger to the sauce.
Troubleshooting
Coating becomes soggy after sauce.
Use a very thin sauce and toss quickly; avoid over‑saucing. Serve immediately.
Chicken pieces are not crispy.
Make sure the oil is at the correct temperature for each fry and do not overcrowd the pan.
Sauce burns or sticks to the pan.
Lower the heat when adding garlic and stir continuously; add a splash of water if it thickens too fast.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven to retain crispness.
Freezer: Freeze cooked chicken (uncoated) for up to 1 month; thaw and re‑fry before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 12 hours ahead for deeper flavor.
- The batter can be prepared in advance and kept refrigerated for 30 minutes.
- Sauce can be made earlier; reheat gently before coating.
Frequently Asked Questions
What is the cultural significance and history of Vietnamese-Style Spicy Fried Chicken in Vietnamese cuisine?
While fried chicken is not traditionally Vietnamese, the dish reflects modern fusion trends where Korean fried chicken techniques have been adapted with Vietnamese flavors like fresh herbs and a lighter, spicy sauce. It is popular in street‑food stalls and home kitchens as a comfort food during cooler weather.
What regional variations of spicy fried chicken exist within Vietnam?
In southern Vietnam, fried chicken is often served with a nuoc cham dip and fresh lettuce, while in the north it may be paired with a sweeter, tamarind‑based glaze. Some regions add lemongrass or fish sauce to the batter for a distinct aroma.
How is Vietnamese-Style Spicy Fried Chicken traditionally served in Vietnam?
It is typically served hot, sprinkled with toasted sesame seeds and chopped green onions, alongside steamed rice, pickled vegetables, or a simple cucumber salad. The dish is meant to be eaten immediately to enjoy the crisp texture.
What occasions or celebrations feature Vietnamese-Style Spicy Fried Chicken in Vietnamese culture?
Fried chicken dishes are common at family gatherings, street‑food festivals, and casual celebrations such as birthdays or Tet (Lunar New Year) when families enjoy hearty, shareable foods that please both children and adults.
What authentic ingredients are essential for Vietnamese-Style Spicy Fried Chicken versus acceptable substitutes?
Key authentic ingredients include chicken thigh, Chinsu chili sauce (or a similar Korean hot sauce), garlic, and sesame seeds. Substitutes like sriracha or gochujang can replace the chili sauce, and cornstarch can be swapped with potato starch without major flavor loss.
What other Vietnamese dishes pair well with Vietnamese-Style Spicy Fried Chicken?
It pairs nicely with fresh herb salads, pickled daikon and carrot, steamed jasmine rice, or a light noodle bowl with lime and fish sauce. A simple cucumber‑mint salad balances the heat nicely.
What makes Vietnamese-Style Spicy Fried Chicken special or unique in Vietnamese cuisine?
The double‑fry technique borrowed from Korean cuisine creates an ultra‑crisp exterior while keeping the meat juicy, and the use of Chinsu chili sauce adds a bright, slightly sweet heat that differs from traditional Vietnamese chili pastes.
What are the most common mistakes to avoid when making Vietnamese-Style Spicy Fried Chicken at home?
Common errors include frying at the wrong oil temperature, overcrowding the pan, and using too much sauce which makes the coating soggy. Also, skipping the second fry will result in a less crunchy texture.
Why does this Vietnamese-Style Spicy Fried Chicken recipe use a double‑fry method instead of a single fry?
The first fry cooks the chicken through and sets the batter, while the second high‑heat fry removes excess moisture and creates a golden, crunchy crust that stays crisp even after being tossed in sauce.
What does the YouTube channel Nino's Home specialize in?
The YouTube channel Nino's Home focuses on easy‑to‑follow Asian-inspired home cooking, offering step‑by‑step videos that blend traditional flavors with practical techniques for everyday cooks.
How does the YouTube channel Nino's Home's approach to Vietnamese cooking differ from other Asian cooking channels?
Nino's Home emphasizes quick, budget‑friendly recipes using ingredients readily available in Western supermarkets, while still preserving authentic taste. The channel often adds personal twists, like using Korean chili sauce in Vietnamese‑style dishes, to create unique fusion flavors.
Last updated: September 2, 2026
