Sweet & Spicy Korean Fried Chicken – Crispy, Sticky, and Full of Flavor

Pat the chicken wings or drumsticks dry with paper towels to remove excess moisture. This ensures the coating crisps up during frying.
Coat the Chicken:

In a large bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
Dip each chicken piece into the beaten eggs, then dredge them in the flour mixture, pressing down to ensure an even coating.
Fry the Chicken:

Heat vegetable oil in a deep frying pan or large pot to 350°F (175°C).
Fry the chicken in batches, cooking for about 8-10 minutes per batch, until golden brown and crispy. Remove and drain on paper towels.
Make the Sauce:

While the chicken is frying, prepare the sweet and spicy sauce. In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, brown sugar, and crushed red pepper flakes. Simmer over medium heat for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Coat the Chicken in Sauce:

Once all the chicken is fried, transfer the chicken to a large mixing bowl. Pour the sauce over the crispy chicken and toss gently to coat each piece evenly with the sticky glaze.
Serve:

Garnish with sesame seeds and sliced green onions before serving. Serve the Sweet & Spicy Korean Fried Chicken with steamed rice or as an appetizer at your next gathering.
Serving and Storage Tips