Sweet and Spicy Gochujang Fried Chicken

Oh, this recipe is everything! Crispy, juicy fried chicken tossed in a sticky, sweet, and spicy gochujang sauce—it’s a total crowd-pleaser.

Whether you’re making it for a fun family dinner or a game-day snack, it hits all the right notes.

The best part? It’s super easy to make, even if you’re new to Korean flavors. Trust me, once you make this, your family will be begging for it again and again!

this recipe!

What You’ll Need

For the Chicken:

• 2 lbs chicken drumettes or wings
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil (for frying)

For the Gochujang Sauce:

• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

For Garnish:

• Sesame seeds
• Chopped green onions

Pro Tips

1. Double-fry the chicken for extra crispiness! Fry once, let it rest, then fry again for the ultimate crunch.
2. If you’re worried about the spice, reduce the gochujang slightly and add an extra drizzle of honey to balance it out.
3. Serve with cooling sides like white rice or pickled radish—it pairs perfectly with the bold flavors.
4. Pat your chicken dry before marinating for a crispier coating.
5. Let your sauce cool slightly before tossing it with the chicken to avoid soggy skin.

Tools You’ll Need

• Mixing bowls
• Whisk
• Deep frying pan or Dutch oven
• Tongs
• Plate lined with paper towels
• Small saucepan

Substitutions and Variations

• Chicken: Use boneless chicken thighs or breasts if you prefer, cut into bite-sized pieces.
• Gochujang: Can’t find it? Use sriracha mixed with a bit of miso paste for a similar flavor.
• Cornstarch: Substitute with potato starch for the coating.
• Gluten-Free: Swap all-purpose flour for a gluten-free flour blend.

Make Ahead Tip

• You can marinate the chicken in buttermilk overnight for extra tenderness.
• The gochujang sauce can be made up to 3 days ahead and stored in the fridge.

Instructions

1. Prep the Chicken

In a large bowl, mix the chicken with buttermilk. Let it sit for at least 30 minutes to tenderize.

2. Coat the Chicken

In another bowl, mix the flour, cornstarch, garlic powder, onion powder, salt, and pepper. Dredge each piece of chicken in the dry mixture, shaking off the excess.

3. Fry the Chicken

Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken in batches for 6-8 minutes until golden brown. Remove and drain on paper towels. For extra crispiness, fry again for 2-3 minutes.

4. Make the Sauce

In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Simmer for 3-5 minutes until thickened.

5. Toss and Serve

Toss the fried chicken in the gochujang sauce until fully coated. Garnish with sesame seeds and green onions. Serve immediately!

Leftovers and Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• To reheat, pop them in the oven at 375°F (190°C) for about 10 minutes to regain crispiness.

Conclusion

So there you have it—crispy, sweet, spicy, and downright addictive Gochujang Fried Chicken! It’s a fun twist on fried chicken that your family (and you!) will absolutely love. Give it a try, and don’t forget to leave a comment below to let me know how it turned out or if you have any questions. Happy cooking! 😊