Sweet and Spicy Chicken
This Sweet and Spicy Chicken recipe delivers perfectly crispy fried chicken coated in a bold, sticky glaze made with Gochujang, honey, and soy sauce. Ideal for a flavorful dinner with just the right balance of heat and sweetness.
Servings
Ingredients
For the Chicken:
- ½ pound chicken breast cut into bite-sized pieces
- 1 tablespoon ginger minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons rice vinegar
- 10 tablespoons cornstarch or potato starch
- 2 large eggs whisked
- Oil for frying
For the Sauce:
- 2 tablespoons Gochujang Korean chili paste
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons sesame seeds toasted
Instructions
Prepare the Chicken
- Pat the chicken pieces dry with a paper towel to ensure optimal crispiness.
- In a large bowl, combine the chicken, ginger, salt, pepper, and rice vinegar. Toss well to evenly coat the chicken.
Coat the Chicken
- In a small bowl, whisk the eggs. In a separate bowl, spread the cornstarch evenly.
- Dip each piece of chicken into the egg mixture, followed by a coating in the cornstarch, ensuring full coverage. Shake off any excess starch.
Fry the Chicken
- Heat approximately 2 inches of oil in a large skillet over medium heat.
- Once the oil reaches 350°F (175°C), carefully lower the coated chicken pieces into the hot oil using tongs.
- Fry in batches, turning occasionally, until the chicken is golden brown and fully cooked, approximately 5-6 minutes per batch.
- Transfer the fried chicken onto a paper towel-lined plate to drain excess oil.
Prepare the Sauce
- In a separate saucepan over low heat, combine the Gochujang, honey, brown sugar, soy sauce, and sesame oil.
- Stir continuously until the sauce thickens and the sugar fully dissolves, creating a glossy, smooth glaze.
Coat the Chicken with Sauce
- Add the fried chicken to the saucepan with the prepared glaze.
- Toss gently to ensure each piece is evenly coated with the sauce.
Garnish and Serve
- Transfer the glazed chicken to a serving dish.
- Sprinkle the toasted sesame seeds evenly on top for added crunch and visual appeal.
- Serve immediately with steamed rice or your preferred side dishes.
Notes
To make this recipe gluten-free:
- Substitute soy sauce with tamari or a certified gluten-free soy sauce.
- Ensure your Gochujang is labeled gluten-free, as some brands may contain wheat.
- Confirm the cornstarch or potato starch used is certified gluten-free.