Best 2 Sweet Korean Crispy Chicken Recipes

Craving a delightful culinary journey that tantalizes your taste buds? Look no further than our exploration of the ultimate recipe for Sweet Korean Crispy Chicken, an explosion of flavors that will leave you craving more. Embark on a culinary adventure as we uncover the secrets behind this irresistible dish, a harmonious blend of sweet, savory, and crispy textures that will elevate your taste buds to new heights. Each bite promises a delightful symphony of flavors, from the caramelized glaze to the tender, juicy chicken encased in a crispy coating. Get ready to embark on a culinary escapade that will transform your kitchen into a hub of tantalizing aromas and unforgettable taste experiences.

Let's cook with our recipes!

SWEET KOREAN CRISPY CHICKEN

Sweet Korean Crispy Chicken image

This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.

Provided by Shelby Lynn

Categories World Cuisine Recipes Asian Korean

Time 1h6m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ teaspoon salt
1 pinch ground black pepper
3 chicken breasts, cut into bite-size pieces
6 tablespoons honey
¼ cup cider vinegar
4 tablespoons brown sugar
3 tablespoons gochujang (Korean chile paste)
2 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon minced ginger
1 pinch ground black pepper
½ cup cornstarch
canola oil for frying

Steps:

Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
Toss cornstarch with the chicken to coat evenly.
Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.

Nutrition Facts : Calories 577.8 calories, Carbohydrate 41.5 g, Cholesterol 33.6 mg, Fat 41.9 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 829 mg, Sugar 26.2 g

DAKGANGJEONG - SWEET & SPICY CRISPY KOREAN CHICKEN

Dakgangjeong - Sweet & Spicy Crispy KOrean Chicken image

Dakgangjeong is a great Korean recipe packed with flavor... spicy, sweet, and salty with a crispy texture! This is an awesome dish that everyone will love.

Provided by CLUBFOODY

Categories Poultry

Time 30m

Yield 2 serving(s)

Number Of Ingredients 20

Ingredients

1 lb chicken breast, cut into 1 1/2-inch pieces
1/2 cup buttermilk
2 large garlic cloves, pressed
1/2 tablespoon fresh ginger, minced
1/2 teaspoon fresh ground black pepper (to taste)
1/4 teaspoon sea salt
1/2 cup cornstarch (substitute unbleached all-purpose flour)
4 cups canola oil, for frying
2 tablespoons peanuts, chopped for garnish
1 tablespoon green onion, chopped for garnish
1/4 cup cooking rice wine (Shaoxing)
3 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
1 tablespoon gochujang (hot pepper paste)
1/4 cup honey (to taste)
1/4 cup brown sugar
1 tablespoon sesame oil
2 large garlic cloves, pressed
1/2 tablespoon fresh ginger, minced
1/2 teaspoon fresh ground black pepper (to taste)

Steps:

Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy) sitting on a baking sheet lined with paper towel.
Place fried chicken in sauce and quickly toss to coat well. DON'T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.

Nutrition Facts : Calories 4798.6, Fat 468.8, SaturatedFat 40.1, Cholesterol 147.7, Sodium 1048, Carbohydrate 102.1, Fiber 1.8, Sugar 65.2, Protein 53.5

Tips:

Use a combination of light and dark meat chicken. This will give the dish a more complex flavor and texture.
Make sure the chicken is well-coated in the batter before frying. This will help it stay crispy.
Fry the chicken in batches. This will prevent the oil from getting too hot and burning the chicken.
Drain the chicken on paper towels before serving. This will remove any excess oil.
Serve the chicken with your favorite dipping sauce. Some popular options include honey mustard, sweet and sour sauce, or ranch dressing.

Conclusion:

Sweet Korean Crispy Chicken is a delicious and easy-to-make dish that is perfect for any occasion. It is sure to be a hit with family and friends. So next time you are looking for a new recipe to try, give Sweet Korean Crispy Chicken a try. You won't be disappointed!