Crispy Korean Style Sweet & Spicy Fried Chicken 🍗

Breakfast

🛒 Ingredients

For the Chicken Marinade

  • 1 kg chicken drumsticks or wings
  • 1 cup buttermilk (or regular milk)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp hot sauce (optional)

For the Crispy Coating

  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 cup breadcrumbs or panko
  • 1 tbsp paprika or chili powder
  • 1 tsp salt
  • ½ tsp black pepper

For the Sauce

  • 3 tbsp ketchup
  • 3 tbsp honey or corn syrup
  • 2 tbsp soy sauce
  • 5 garlic cloves (finely chopped)
  • 1 tsp chili flakes
  • 1 tbsp gochujang (optional but recommended)
  • 1 tsp vinegar

 

 

 

👨‍🍳 Step-by-Step Recipe

Step 1 — Marinate the Chicken

In a large bowl, add:

  • chicken
  • buttermilk
  • salt
  • pepper
  • garlic powder
  • hot sauce

Mix well and let it marinate for at least 1 hour.

👉 For the best flavor and tenderness, marinate overnight in the fridge.

Step 2 — Prepare the Coating

In another bowl, mix:

  • flour
  • cornstarch
  • breadcrumbs
  • paprika
  • salt
  • pepper

👉 Cornstarch helps make the chicken extra crispy.

Step 3 — Coat the Chicken

Take each marinated chicken piece and coat it well in the flour mixture.

For extra crunch:

  1. Dip in flour mix
  2. Dip lightly back into milk
  3. Coat again in flour mix

This double coating makes it super crispy 🔥

Step 4 — Fry the Chicken

Heat oil in a deep pan over medium heat.

Fry the chicken for about:

  • 10–12 minutes
  • until golden brown and fully cooked

⚠️ Do not use very high heat, or the outside will burn before the inside cooks.

Step 5 — Let It Rest

Place the fried chicken on a wire rack for 5 minutes.

This keeps the crust crispy instead of soggy.

Step 6 — Make the Sauce

In a pan, add:

  • ketchup
  • honey
  • soy sauce
  • garlic
  • chili flakes
  • gochujang
  • vinegar

 

 

 

 

Cook for 2–3 minutes until the sauce becomes glossy and slightly thick.

Step 7 — Toss the Chicken

Add the fried chicken into the sauce and toss until every piece is fully coated.

Done 😍

🍽️ Best Serving Ideas

Serve with:

  • steamed rice
  • fries
  • kimchi
  • cold drinks

🔥 Pro Tips

✅ For Extra Crispy Chicken

Add a little baking powder to the coating mix.

✅ Restaurant-Style Texture

Double fry the chicken:

  • First fry → cook 80%
  • Rest for 5 minutes
  • Second fry → high heat for 2–3 minutes

✅ To Keep It Less Oily

Use a wire rack instead of paper towels after frying.

❓FAQ

1. What if I don’t have buttermilk?

Mix:

  • 1 cup milk
  • 1 tsp vinegar

Let it sit for 5 minutes.

2. Can I make it without gochujang?

Yes.

But authentic Korean flavor will be slightly less.

You can substitute with:

  • chili sauce
  • sriracha

3. Can I use an air fryer?

Yes!

  • 200°C (390°F)
  • 20–25 minutes
  • Flip halfway through

Then coat with sauce.

4. Why isn’t my chicken crispy?

Possible reasons:

  • oil not hot enough
  • thin coating
  • covering chicken after frying

5. Which oil is best for frying?

Best options:

  • soybean oil
  • canola oil
  • sunflower oil

6. How long can I store it?

Up to 2 days in the fridge.

Reheat in:

  • oven
  • air fryer

Microwave makes it less crispy.

😋 Final Result

Sweet, spicy, sticky, crispy, juicy Korean fried chicken — perfect for dinner, parties, or snacks 🍗🔥

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