spicy chicken korean recipe

Written ByEmma Smyth Updated on
spicy chicken korean recipe
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The Best spicy chicken korean recipe

I’ve been making this spicy Korean chicken recipe for years, and it’s one of those dishes that just never gets old. The first time I tried it, I was hooked—crispy, tender chicken coated in a sticky, spicy-sweet sauce that’s bold but not overwhelming. My kids absolutely love it, which is always a win in my book. They’ll eat it straight out of the pan before it even hits the table, and honestly, I don’t blame them. It’s that good. What I love most about this recipe is how versatile it is. It’s perfect for a quick weeknight dinner when you need something fast but still packed with flavor, but it also works great for gatherings. Whether it’s a casual game night with friends or a potluck where you want to bring something a little different, this dish always gets compliments. Plus, it’s healthier than takeout—less oil, no mystery ingredients, and you can control the heat level to suit your family’s taste. The sauce is made with gochujang, which adds depth and a little smoky heat, and the honey balances it out just right. It’s a recipe that’s easy to love, and even easier to make.
Spicy Korean Chicken (Dakgangjeong)

Spicy Korean Chicken (Dakgangjeong)

4.8 from 1458 votes

Crispy, double-fried chicken coated in a sweet, spicy, and tangy glaze. This Korean favorite is perfect as an appetizer or main dish, offering a delightful balance of heat and sweetness with a satisfying crunch.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken
  • 1.5 lbs (700g) boneless chicken thighs, cut into bite-sized pieces
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup potato starch or cornstarch
  • 2 large eggs, beaten
  • Vegetable oil, for frying
For the Spicy Sauce
  • 3 tbsp gochujang (Korean red chili paste)
  • 2 tbsp soy sauce
  • 2 tbsp honey or corn syrup
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp minced garlic
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds
  • 1 tbsp gochugaru (Korean red chili flakes, adjust for heat)
  • 1 tsp brown sugar
  • 2 green onions, finely chopped
For Garnish (Optional)
  • Toasted sesame seeds
  • Sliced green onions
  • 1 tsp toasted sesame oil

👨‍🍳Directions

  1. 1 Season the chicken pieces with salt and black pepper. Toss them in potato starch or cornstarch until fully coated, shaking off any excess.
  2. 2 Dip the coated chicken into the beaten eggs, ensuring each piece is fully covered.
  3. 3 Heat about 1.5 inches of vegetable oil in a deep fryer or pot to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until lightly golden and cooked through. Remove with a slotted spoon and drain on paper towels.
  4. 4 Increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for 2-3 minutes until crispy and deep golden brown. Drain on paper towels.
  5. 5 In a medium saucepan, combine gochujang, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, gochugaru, and brown sugar. Cook over medium heat for 3-4 minutes, stirring constantly, until the sauce thickens slightly.
  6. 6 Add the fried chicken to a large skillet or wok. Pour the sauce over the chicken and toss gently until every piece is evenly coated. Cook for 1-2 minutes on medium heat.
  7. 7 Garnish with toasted sesame seeds, sliced green onions, and a drizzle of sesame oil. Serve hot with steamed rice or as an appetizer.

🔧Equipment

  • Large mixing bowl
  • Deep fryer or heavy-bottomed pot
  • Slotted spoon or tongs
  • Paper towels
  • Medium saucepan
  • Whisk
  • Large skillet or wok

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 5g❤️Cholesterol: 140mg🧂Sodium: 950mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 28g

📝Notes

Tips: For extra crispiness, double-frying is key. Adjust the spice level by reducing gochugaru or adding more honey for sweetness. Serve immediately for the best texture.

Watch Video Of How Spicy Korean Chicken (Dakgangjeong) Works

This spicy Korean chicken recipe is a winner every time—crispy, flavorful, and just the right amount of heat to keep everyone coming back for more. It’s easy to make in big batches, so it’s perfect for family gatherings or game day, and the bold flavors always get compliments. Whether you’re feeding a crowd or just want a reliable dish that never disappoints, this one’s a go-to for any occasion.

❓ Frequently Asked Questions About Spicy Korean Chicken (Dakgangjeong)

1. How spicy is this Korean spicy chicken recipe?

The spice level depends on the amount of gochujang (Korean red chili paste) and gochugaru (Korean chili flakes) you use. This recipe is typically medium to hot, but you can adjust the heat by reducing the chili paste or adding a little honey or sugar to balance the spice. For a milder version, use half the recommended gochujang and skip the extra chili flakes.

2. Can I make this recipe without gochujang?

While gochujang is a key ingredient for authentic flavor, you can substitute it with a mix of miso paste, sriracha, and a little soy sauce for umami. However, the taste won’t be exactly the same. If you can’t find gochujang, look for it in Asian grocery stores or online, as it’s essential for the best results.

3. What’s the best way to achieve crispy chicken in this recipe?

For extra crispy chicken, double-fry the pieces: first at a lower temperature (around 325°F/160°C) for 5-6 minutes to cook through, then at a higher temperature (375°F/190°C) for 2-3 minutes to crisp up. Alternatively, coat the chicken in cornstarch or potato starch before frying for an extra crunchy texture.

4. Can I bake or air-fry the chicken instead of deep-frying?

Yes! For a healthier version, you can bake or air-fry the chicken. To bake, preheat the oven to 400°F (200°C), place the chicken on a wire rack over a baking sheet, and bake for 20-25 minutes, flipping halfway. For air-frying, cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway. The sauce can be tossed with the cooked chicken afterward.

5. How long does the spicy chicken keep, and can it be reheated?

The cooked chicken keeps well in the fridge for up to 3 days in an airtight container. To reheat, microwave for 1-2 minutes or warm in a skillet over low heat to retain crispiness. Avoid reheating in the sauce too long, as it can make the chicken soggy. For best texture, store the sauce separately and toss it with the chicken just before serving.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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