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Spicy saucy Korean chicken

Featured in Juicy chicken done your way.

Homemade take on famous Korean fried chicken, featuring a crunchy coating and a sauce balancing sweet honey and fiery chili.
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alicia in the kitchen
Updated on Tue, 25 Mar 2025 13:02:47 GMT
Golden chicken wings coated in sticky spicy sauce, sprinkled with sesame seeds and green onions, on a plate. Pin it
Golden chicken wings coated in sticky spicy sauce, sprinkled with sesame seeds and green onions, on a plate. | tasteofsavor.com

Let me share my take on Korean fried chicken - it's a total game-changer in my kitchen. Think juicy chicken pieces wrapped in a crispy coating and drizzled with a sauce that perfectly balances sweet and spicy flavors. This dish is what my friends always beg for when they come over.

What makes this irresistible

What gets me every time is how the honey, red chili, and super-crunchy coating work together. My little trick? Double-frying for that unbeatable crunch. And when the sauce covers everything, you're in for a real flavor party.

Must-have components

  • The chicken : 500g of select pieces - drumsticks and wings for better taste
  • The spices : Salt, pepper and a nice chunk of fresh ginger
  • The coating : A wonderful mix of flour, starch, sugar, curry and panko breadcrumbs
  • For the sauce : Garlic, honey, chili paste, my favorite soy sauce, rice vinegar and brown sugar
  • The toppings : Sesame, peanuts, Thai basil and green onions for freshness
  • The side dish : Homemade kimchi if possible

My simple approach

Getting the chicken ready
I start by seasoning my chicken with my spice blend. Then I prepare my special coating that I apply twice for perfect coverage.
My hidden sauce
In my pan I gently cook the garlic then I mix in all my ingredients to create an amazing sauce that will coat the chicken.
The special cooking method
I fry my chicken twice, first at 170°C then at 180°C for an amazing crunch.
The final touch
I dip my crunchy pieces into my hot sauce so they soak up all those flavors.
The presentation
I arrange my chicken on a nice plate, scatter my colorful toppings and serve with my homemade kimchi.
Crunchy chicken in sauce, topped with sesame seeds and green onions, served with white rice. Pin it
Crunchy chicken in sauce, topped with sesame seeds and green onions, served with white rice. | tasteofsavor.com

Tasty side options

On my plate I love to have this chicken with kimchi which adds a tangy, fermented note. Some plain white rice or a crunchy vegetable salad perfectly rounds out this Korean flavor feast.

Frequently Asked Questions

→ Why fry the chicken twice?
Double frying makes the coating super crunchy. The first fry cooks the meat, while the second gives the crust that golden, crispy texture.
→ Can I prep the sauce early?
Yes! You can make the sauce up to 3 days ahead and store it in the fridge. Just gently heat it again before dipping your chicken.
→ Is kimchi a must-have?
Kimchi adds tangy freshness that balances the dish. You can sub in pickled veggies or even a simple coleslaw instead.
→ Can I use different chicken cuts?
Sure! Any chicken cut works, but bone-in pieces bring more flavor. Just adjust cooking times for the size.
→ How do I keep it crispy?
Serve the chicken as soon as it’s coated in sauce. If you need time, keep the fried chicken and sauce separate until you're ready to serve.

Crispy Korean chicken

Super crunchy double-fried chicken covered in a Korean honey-chili sweet-spicy glaze, topped with fresh herbs for extra flavor.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Korean

Yield: 4 Servings (Serves 4)

Dietary: Dairy-Free

Ingredients

01 1/2 teaspoon of salt.
02 500g of boneless chicken (wings and drumsticks).
03 1 teaspoon of black pepper.
04 1 cm of fresh ginger.
05 40g of corn starch.
06 40g of all-purpose flour.
07 1/4 teaspoon of curry powder.
08 4 garlic cloves.
09 60g of panko breadcrumbs.
10 20g of sugar.
11 1 tablespoon of red chili paste.
12 120g of honey.
13 1 tablespoon of rice vinegar.
14 12.5cl of soy sauce.
15 1 tablespoon of brown sugar.
16 Unseasoned peanuts.
17 2 green onions.
18 Thai basil.
19 Sesame seeds.
20 Kimchi.
21 Frying oil.

Instructions

Step 01

Peel the garlic and ginger, then chop them finely. Toss the chicken in a bowl with salt, pepper, and the minced ginger.

Step 02

In a large bowl, mix the corn starch, flour, curry powder, and sugar. Slowly add 6cl of water while stirring. Coat the chicken pieces in this batter. Sprinkle on the panko crumbs next and combine well to cover evenly.

Step 03

Cook some garlic in a pan over medium heat for about 2 minutes. Stir in honey, soy sauce, the red chili paste, brown sugar, and rice vinegar. Simmer everything until it thickens slightly and gives a glossy finish.

Step 04

Heat up frying oil to 170°C. Fry the chicken pieces for 4-5 minutes and set them aside on paper towels after draining.

Step 05

Turn up the oil to 180°C. Fry the chicken again for 30 seconds to 1 minute to get a super crunchy coating.

Step 06

Reheat the sauce until it starts bubbling lightly. Dip each piece of chicken to coat generously.

Step 07

Put the chicken on a serving plate and sprinkle with sesame seeds, crushed peanuts, Thai basil, and chopped green onions. Serve with a side of kimchi.

Notes

  1. Double frying is key for extra crispy chicken.
  2. Adjust the level of spiciness in the sauce to suit your taste.

Tools You'll Need

  • Deep fryer or large pot.
  • Cooking thermometer.
  • Slotted spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts.
  • Soy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 35 g
  • Protein: 28 g