CATEGORYChicken
Author Elfie V
Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

This Sweet and Spicy Chicken Fillet is similar to Korean Fried Chicken but has a different flavor. It's a single-frying instead of double-frying.
Easy to cook and delicious Quick Korean Sweet and Spicy Chicken Recipe.

This lightning-fast culinary creation is designed to satisfy your taste buds without keeping you in the kitchen for hours. With straightforward steps and readily available ingredients, you can have a mouthwatering Korean Sweet and Spicy Chicken ready in no time. It's the perfect solution for busy weeknights or those spontaneous culinary cravings. Korean Sweet and Spicy Chicken is similar to Korean Fried Chicken but has a different flavor. This dish uses chicken fillet instead of chicken drumettes or chicken wings, and the taste is dominantly sweet and a little bit spicy. As you know, Korean Fried Chicken is a popular dish in South Korea, and it's so popular around the world. This dish is another variation of Korean Fried Chicken but has a different taste. Korean Sweet and Spicy Chicken is made with chicken fillet pieces that are marinated in salt, pepper, and egg. To make Korean Sweet and Spicy Chicken, you'll need gochujang. It's a spicy-sweet pickle made from red chilies, glutinous rice, fermented soybeans, and salt. Gochujang has been used as a Korean food for thousands of years, but it has recently become popular worldwide for its distinct savor. Another spice you can use is garlic, ground ginger, white pepper, or black pepper. You can sprinkle hot pepper flakes into your mix if you prefer it spicy. The important key to making Korean Sweet and Spicy Chicken is just to fry it one time only instead of double-frying it. We know that Korean Fried Chicken has a perfect and crunchy texture because they double-frying the chicken. But, for Korean Sweet and Spicy Chicken doesn't need to. If you double-frying the chicken fillet, the skin will be very hard and not crunchy at all (not good). The conclusion is, if you have chicken meat with bones inside, you can double-frying it. But, if it's a boneless chicken, you just need to fry it once. So, here's the recipe for Korean Sweet and Spicy Chicken.

YIELDS 2 serving(s)
TOTAL TIME 50 minute(s)

Ingredients

  • 300g chicken fillets
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg
  • 1 tbsp tapioca flour
  • 1 tbsp all-purpose flour
  • 2 tbsp oil
  • 2 garlic, finely chopped
  • 2 tbsp sweet sauce (kecap manis)
  • 2 tbsp soy sauce
  • 2 tbsp gochujang
  • 1 tsp sugar
  • ½ tbsp vinegar

Complementary

  • Mayonnaise
  • Chili sauce

Steps

1

Marinate the chicken fillets with salt and pepper, stir well, and slightly press until the chicken is covered with spices.

Step 1 of cooking Quick Korean Sweet and Spicy Chicken Recipe.
2

Add eggs, stir, then leave it for 20 minutes.

Step 2 of cooking Quick Korean Sweet and Spicy Chicken Recipe.
3

While waiting for the marinade, heat the oil, and saute the garlic until fragrant.

Step 3 of cooking Quick Korean Sweet and Spicy Chicken Recipe.
4

After that, add sweet sauce (kecap manis), soy sauce, gochujang, sugar, and vinegar. Cook until the sauce thickens, then turn off the heat.

Step 4 of cooking Quick Korean Sweet and Spicy Chicken Recipe.
5

Heat oil to fry the chicken. Add tapioca flour and all-purpose flour to the chicken fillet, then stir quickly. When the oil is hot, add the chicken fillets one by one and fry until browned. Take it out and drain.

Step 5 of cooking Quick Korean Sweet and Spicy Chicken Recipe.
6

Heat the thick sauce over medium heat, then put the fried chicken fillet into it. Stir well until all the chicken is covered with the thick sauce.

Step 6 of cooking Quick Korean Sweet and Spicy Chicken Recipe.
7

Serve the Sweet and Spicy Chicken Fillet with mayonnaise or chili sauce and white rice, and enjoy it while warm.

Step 7 of cooking Quick Korean Sweet and Spicy Chicken Recipe.


Author Elfie V
Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

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