Sweet and spicy Korean chicken

    1 hour 6 min

    This crispy Korean-style chicken is incredibly tasty. It's deep fried and then drenched in a sweet and spicy sauce. Serve with rice for a main dish and top with chopped peanuts.

    3 people made this

    Serves: 6 

    • Marinade
    • 2 tablespoons rice wine vinegar
    • 1 teaspoon minced garlic
    • 1 teaspoon minced ginger
    • 1/4 teaspoon salt
    • 1 pinch freshly ground black pepper
    • 3 chicken breasts, cut into cubes
    • Sweet and spicy sauce
    • 6 tablespoons honey
    • 4 tablespoons cider vinegar
    • 4 tablespoons brown sugar
    • 3 tablespoons gochujang (Korean chilli paste)
    • 2 tablespoons soy sauce
    • 2 teaspoons minced garlic
    • 1 teaspoon minced ginger
    • 1 pinch freshly ground black pepper
    • 4 tablespoons cornflour
    • oil for frying

    Prep:30min  ›  Cook:16min  ›  Extra time:20min marinating  ›  Ready in:1hr6min 

    1. Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt and 1 pinch black pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
    2. Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons minced garlic, 1 teaspoon minced ginger and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
    3. Toss cornflour with the chicken to coat evenly.
    4. Fill a deep pan with 2cm oil and heat to 175 C. Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
    5. Reheat oil to 175 C and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot with the sauce.
    6. Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

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