Sweet & Spicy Korean Fried Chicken (Dakgangjeong Style)

Crispy. Saucy. Sticky. Spicy. Sweet. This Korean fried chicken delivers everything your taste buds could ever want—and then some.

Whether you’ve stood in line for K-chicken at a Seoul street vendor or you’re craving that crunchy, crave-worthy coating with bold Korean flavors at home, Dakgangjeong (닭강정) is your answer. This dish is made with juicy chicken tenderloins, fried twice to crispy perfection, then glazed in a sweet and spicy sauce that’s glossy, garlicky, and unforgettable.

Let’s recreate that famous Korean fried chicken experience in your own kitchen—no delivery app required!

Why You’ll Love This Recipe

There’s so much to love about this sweet and spicy Korean fried chicken—it’s the kind of dish that makes you stop after the first bite and say, “Whoa, that’s good.” First, it’s double-fried, which means the chicken gets super crispy on the outside while staying juicy on the inside. That crunchy shell doesn’t go soggy, even after it’s coated in the sticky glaze.

Speaking of the glaze, it’s the real star here. A mix of gochugaru (Korean chili flakes), garlic, and honey or syrup makes it sweet, spicy, and totally addictive. The balance of flavors is just right—bold, but not overwhelming.

This dish is also way better than takeout. You get all that deep, sticky flavor without having to wait on delivery or leave your house. Plus, it’s so versatile. You can serve it as a party snack, make it the star of dinner, or save a few pieces for a late-night bite. And yes, we’re serious—it’s even good cold. That crunch and flavor hold up, making it one of those rare dishes you’ll crave anytime, anywhere.

Ingredients Breakdown & Flavor Perks

Chicken & Marinade

Chicken tenderloin (350g): Tender, quick-cooking, and juicy.

Minced garlic, ginger powder, black pepper, salt: Deeply savory base flavor.

Cooking wine or milk: Helps tenderize and eliminate any strong odor.

Crispy Batter

Frying flour / flour + cornstarch combo: Light, crispy texture with structure.

Rice flour: Adds delicate crunch and airy finish.

Salt + water: Simple seasoning for that clean, crisp coating.

Sweet & Spicy Sauce

Gochugaru (Korean red chili flakes): Deep red color and gentle heat.

Sugar + starch syrup (or honey): Caramelized sweetness.

Soy sauce + oyster sauce + ketchup: Umami, richness, and tang.

Garlic + chili oil: Aromatic and spicy finish.

Garnish

Chopped peanuts: Adds crunch and nutty depth.

Optional chili slices: For the brave 🔥

Step-by-Step Instructions (With That Cooking Day Love!)

1. Prepare and Marinate the Chicken

Cut the chicken into bite-sized pieces.

Place in a bowl and add salt, ginger powder, minced garlic, cooking wine (or milk), and black pepper.

Mix well, cover, and let it marinate in the refrigerator for 30 minutes.

2. Make the Batter

In a mixing bowl, combine frying flour, rice flour, a pinch of salt, and cold water.
Stir until smooth—your batter should be fluid but able to cling to the chicken.

3. First Fry – Light & Golden

Heat oil in a deep pan to 170–180°C (340–355°F).
Coat each marinated chicken piece in the batter. Fry in batches for 5–8 minutes, or until lightly golden.
Remove and rest briefly on paper towels.

4. Second Fry – Ultra Crispy

Return chicken to the oil and fry again for 3–5 minutes, until deep golden brown and crispy.
Drain on clean paper towels.

5. Make the Sweet & Spicy Sauce

Combine all the sauce ingredients in a separate bowl:
gochugaru, sugar, starch syrup (or honey), soy sauce, oyster sauce, ketchup, chili oil, and minced garlic.

In a saucepan over low heat Add the sauce. Stir gently and allow it to bubble for 30–45 seconds, then remove from heat. Do not overboil.

6. Toss & Garnish

Add your freshly fried chicken to a bowl.
Pour over the warm sauce and toss well to coat.
Add optional sliced spicy pepper and top with chopped peanuts.

Cooking Tips & Techniques

To get the crispiest, most flavorful Korean fried chicken, a few small tips can make a big difference.

First, make sure your oil is hot enough before you start frying. If the oil is too cool, the chicken will soak it up and turn out soggy instead of crisp. A kitchen thermometer really helps here—aim for around 350°F (175°C) to get that perfect fry.

The double-fry method is key to that signature crunch. Fry the chicken once to cook it through, then let it rest for a few minutes before frying it a second time. That second fry makes the outside extra crispy and helps it stay crunchy even after you add the sauce.

For the juiciest and quickest results, try using chicken tenderloin. It’s super tender, cooks fast, and works great in bite-sized pieces for this recipe.

And when it’s time to make the sauce, keep the heat low. You just want a gentle simmer to blend all the flavors together. If you cook it too hot or too long, it can get too thick or even burn. Just warm and stir until it’s smooth and glossy—then it’s ready to coat that crispy chicken.

Follow these tips, and you’ll have sweet, spicy, ultra-crispy chicken every single time!

Recommended Equipment

To make your sweet and spicy Korean fried chicken come out crispy, juicy, and full of flavor, having the right tools makes all the difference. Here’s what you’ll want in your kitchen to fry like a pro:

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A deep frying pan or Dutch oven is great for safely frying chicken. It gives you enough room for the oil and the chicken to cook evenly without splashing or crowding the pan.

An instant-read thermometer helps you check the temperature of your oil quickly. Keeping the oil at the right heat is the key to getting that perfect golden crisp without drying out the chicken.

A slotted spoon or a good pair of tongs is super handy for lifting the chicken out of the oil. These tools let the extra oil drain off easily, so your chicken stays crispy and light instead of greasy.

You’ll also need a small saucepan to make that amazing sweet and spicy glaze. It helps you control the heat and stir everything together until smooth and glossy.

And don’t forget a mixing bowl set. These are great for prepping your ingredients, mixing the batter, or marinating the chicken before frying.

With these tools, your kitchen will be ready to handle anything—especially this crispy, saucy chicken that’s better than takeout.

How to Serve It

There are so many tasty ways to serve this sweet and spicy Korean fried chicken, and it fits just about any occasion.

For a fun snack or appetizer, serve the chicken in bite-sized pieces with toothpicks and plenty of napkins. It’s great for parties, game nights, or casual hangouts where everyone can grab a piece and enjoy. A perfect addition for Party Perfect: Finger Foods and Appetizers to Wow Your Guests!

If you’re turning it into a full meal, pair the chicken with a side of steamed jasmine rice or sticky rice. The rice soaks up the bold, flavorful sauce and balances the heat with something soft and simple.

Want to go the Korean route? Make lettuce wraps using fresh lettuce leaves, perilla leaves if you have them, and some pickled radish on the side. Wrap up a few pieces of chicken in each leaf and enjoy it ssam-style—fresh, crunchy, spicy, and savory all in one bite.

And if you’re having a relaxed night in, this chicken goes perfectly with a cold drink. In Korea, they call it “chimaek”—a combo of chicken and beer. It’s crispy, saucy comfort food at its best.

No matter how you serve it, this chicken brings big flavor and serious crunch every time.

Diet-Friendly Options

You can easily adjust this sweet and spicy Korean fried chicken recipe to fit different dietary needs, so more people can enjoy it.

If you need a gluten-free option, just use gluten-free soy sauce and a gluten-free flour blend when coating the chicken. These swaps still give you all the crunch and flavor without the gluten.

For a low-spice version, you can cut back on or completely leave out the gochugaru (Korean chili flakes) and skip the chili oil. The sauce will still be sweet, tangy, and full of flavor—just without the heat.

And if you’re dairy-free, it’s easy to adjust the marinade. Simply use water or chicken broth instead of milk. It’ll still help tenderize the chicken and keep it juicy while staying dairy-free.

These small changes make the recipe more flexible without losing the crispy texture or bold flavor that makes it so good.

Best Ways to Store & Reheat

If you have leftovers (which is rare because it’s so good), there are a few easy ways to store and reheat your Korean fried chicken while keeping as much crunch and flavor as possible.

In the fridge, place the cooked and sauced chicken in an airtight container. It will stay fresh for up to 3 days. The coating may soften slightly, but the flavor will still be bold and delicious.

To reheat, the best options are the air fryer or oven. Set it to 350°F (175°C) and heat for about 5 to 7 minutes, or until hot and slightly crisp. The sauce might thicken a little during reheating, but it still tastes great and sticks nicely to the chicken.

If you want to freeze it, the best method is to freeze the chicken before adding the sauce. Let the fried chicken cool completely, then store it in a freezer-safe bag or container. When you’re ready to eat, reheat the chicken until hot and crispy, then toss it in a freshly made batch of sauce for the best texture and flavor.

This way, you can enjoy crispy, sweet, and spicy Korean fried chicken even on busy days!

Recipe Variations

There are lots of ways to switch up this recipe depending on your taste, so you can enjoy a new twist every time you make it.

If you want something more mellow and kid-friendly, try making Garlic Soy Chicken. Just skip the spicy chili flakes and instead add extra soy sauce and garlic to the glaze. It’s still full of flavor but without the heat—savory, sweet, and super satisfying.

Craving more heat? Go for the Extra Spicy version by mixing in a spoonful of gochujang (Korean chili paste) or your favorite hot sauce into the glaze. It brings a deeper, fiery flavor that spice lovers will totally enjoy.

For garlic fans, turn it into a Garlic Bomb by doubling the garlic in both the sauce and the batter. This adds a strong, punchy flavor that pairs perfectly with the crispy coating and sticky glaze.

These simple changes let you play with the flavors and create the version of Korean fried chicken that’s perfect for you.

Wrap Up

This Sweet & Spicy Korean Fried Chicken is everything: crispy, saucy, sticky, spicy, and just downright addictive. Whether you’re craving Korean street food or planning a K-drama binge night, this recipe is a must-try.

One bite and you’ll understand why Dakgangjeong is a national obsession in Korea—and soon, your home too.

Common Questions Answered