Crispy fried chicken tossed in a sticky, sweet, and spicy glaze made with Gochujang, honey, and soy sauce. Perfect for a bold, flavorful dinner!

You ever have one of those nights where you’re so close to just ordering takeout? Yeah, me too.

This Sweet and Spicy Chicken actually started on a night like that. I was craving something crispy, sticky, and just fiery enough to make my taste buds dance—but I was also staring at a pack of chicken in the fridge, practically begging me to use it.

I’d been watching one of those Korean food videos where everything looks too perfect—like, the sauce dripping at just the right angle, and you can practically hear the crunch through the screen? I knew I had to try my own version.

After a few failed attempts (one batch was so spicy it felt like I’d breathed fire), I finally nailed the balance. Super crispy chicken, a sticky sauce with just the right punch of heat and sweetness, and those toasted sesame seeds to finish? Game. Changer. Now, it’s one of those go-to recipes when I want comfort food with a twist.

Why You’ll Love This Sweet and Spicy Chicken Recipe?

Perfect Crunch: Cornstarch + double coating = ultra crispy goodness.
Bold Flavors: Sweet, spicy, savory—it hits every craving at once.
Quick & Easy: On the table in under 30 minutes!
Customizable Heat: Like it mild? Turn down the Gochujang. Want extra fire? Crank it up.
Crowd-Pleaser: Whether it’s game night or a family dinner, this dish disappears fast.

Ingredient Notes:

It’s all about quality here, but nothing fancy. Just a few simple ingredients making magic together.

Chicken: I went with chicken breast, but thighs work if you prefer something juicier.
Gochujang: Korean chili paste—it’s spicy but with a deep, slightly sweet vibe. If you’re new to it, start small.
Cornstarch: The secret to next-level crunch. Potato starch works too!
Honey & Brown Sugar: For that perfect sticky sweetness.
Soy Sauce: Gives the sauce a savory depth to balance the heat.
Rice Vinegar: Adds a bit of tang and tenderizes the chicken.
Sesame Oil: Just a splash for that nutty finish.
Sesame Seeds: Toasted and scattered on top—they’re the finishing touch you didn’t know you needed.
Eggs: Helps the cornstarch stick, making the chicken super crispy.
Oil for Frying: Go for neutral oil—vegetable, canola, or avocado oil work great.

How To Make Sweet and Spicy Chicken?

This isn’t one of those complicated recipes with a hundred steps. Let’s keep it simple: fry, sauce, devour.

Step 1: Prep the Chicken
Start by patting the chicken pieces dry with a paper towel—trust me, the drier the chicken, the crispier the result.

Toss the chicken in a bowl with the ginger, salt, pepper, and rice vinegar. Mix it well and let it sit while you prep the coating.

Step 2: Coat the Chicken
Crack the eggs into a bowl and whisk them.

Spread the cornstarch out in another bowl.

Now, dip each chicken piece into the egg, then into the cornstarch. Make sure it’s evenly coated, but don’t go overboard—too thick, and it can get clumpy.

Step 3: Fry to Crispy Perfection
Heat about 2 inches of oil in a heavy-bottomed skillet over medium heat.

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Test the oil by dropping a tiny piece of chicken in—if it sizzles immediately, you’re good to go.

Carefully add the chicken pieces in batches. Fry for about 5-6 minutes, flipping halfway through until golden brown and super crispy.

Drain the chicken on a paper towel-lined plate.

Step 4: Make the Sauce
In a clean pan over low heat, whisk together the Gochujang, honey, brown sugar, soy sauce, and sesame oil.

Stir until the sugar melts and the sauce turns glossy and thick. If it seems too thick, add a splash of water.

Step 5: Coat the Chicken
Toss the fried chicken into the sauce. Stir until every piece is coated in that sticky, spicy goodness.

Step 6: Garnish and Serve
Sprinkle the toasted sesame seeds over the top. Serve hot with your favorite sides (I’m partial to jasmine rice and kimchi).

Storage Options:

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to keep the crisp.
Freezer: Freeze the fried (unsauced) chicken for up to 3 months. Toss in sauce after reheating for the best results.
Reheating Tip: Avoid the microwave—it makes the coating soggy. Use the oven instead at 375°F for 10 minutes.

Variations and Substitutions:

Less Spicy: Cut back on the Gochujang and add a splash of orange juice for a sweeter twist.
Extra Heat: Add crushed red pepper flakes or a dash of hot sauce.
Vegan Swap: Try crispy cauliflower instead of chicken—same method, same delicious results!
Gluten-Free: Swap soy sauce for tamari and double-check your Gochujang label for gluten content.

What to Serve with Sweet and Spicy Chicken?

This dish is bold, so simple sides are the way to go:

Steamed Jasmine Rice: A classic pairing.
Kimchi: That tangy, fermented goodness balances the heat perfectly.
Garlic Noodles: Because carbs make everything better.
Asian Slaw: Light and refreshing next to the rich sauce.

Frequently Asked Questions:

Can I bake this instead of frying?
Absolutely! Bake the coated chicken at 400°F for 20-25 minutes or until golden brown.

How can I make this milder?
Cut the Gochujang in half and swap honey for maple syrup for a gentler sweetness.

Can I use chicken thighs instead?
Definitely! Thighs are juicier and work beautifully in this recipe.

So, there you have it—crispy, sticky, ridiculously good Sweet and Spicy Chicken! Whether you’re whipping it up for a weeknight dinner or a weekend feast, this dish always hits the spot.

I’d love to hear how yours turns out! Got creative with the sauce? Cranked up the heat? Drop a comment and share your twist!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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