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Korean Spicy Chicken

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Korean Spicy Chicken (Dakgangjeong) is a crispy fried chicken dish coated in a sticky, spicy-sweet glaze made with gochujang. Perfect as an appetizer, snack, or main course, it’s bold, addictive, and easy to make at home.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Deep-Fried + Stir-Fried
  • Cuisine: Korean
  • Diet: Halal

Ingredients

  • 500 g boneless chicken thighs or breast, cut into bite-sized pieces
  • ½ cup potato starch or corn flour
  • 2 cloves garlic, minced
  • 1 egg
  • Oil, for frying
  • 1 tbsp toasted sesame seeds (for garnish)
  • Korean chili flakes (optional garnish)
  • Spring onions, thinly sliced (for garnish)

Chicken Marinade:

  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp ginger & garlic paste
  • ¼ tsp baking soda

Sauce:

  • 2 tbsp gochujang (Korean chili paste)
  • 2 tbsp ketchup
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 1 tsp sesame oil
  • 2 tbsp water

Instructions

  1. Mix chicken with marinade ingredients and let rest for 15 minutes.
  2. Add egg, stir well, then coat chicken in potato/corn flour. Shake off excess.
  3. Heat oil to 350°F (175°C). Deep-fry chicken 2–3 minutes until golden and crispy. Drain on rack or paper towels.
  4. In a clean pan, sauté garlic in a little oil until fragrant. Add sauce ingredients and simmer briefly.
  5. Toss fried chicken in sauce until fully coated.
  6. Garnish with sesame seeds, chili flakes, and spring onions. Serve hot.

Notes

  • Reduce gochujang and increase ketchup or honey for a milder version.
  • Swap chicken for prawns or tofu for variations.
  • Double the sauce if serving with rice for extra glaze.
  • Add crushed peanuts or slivered almonds for crunch.

Nutrition

Find it online: https://savorymomskitchen.com/korean-spicy-chicken/