Korean Sweet And Spicy Chicken Recipe

Name: Korean Sweet And Spicy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs; 1 1/2 cups cornstarch; vegetable oil, for deep frying; 2 green chilies, sliced; 2 dried red chilies, seeded and sliced; 3 walnuts, finely chopped; salt & fresh ground pepper; for the marinade; 1 tablespoon white wine; 1 tablespoon dark soy sauce; 3 garlic cloves, minced; 1/2 onion, finely chopped; for the sauce; 1 tablespoon chili oil; 1/2 teaspoon gochujang chili paste; 2 tablespoons dark soy sauce; 1 1/2 teaspoons pineapple juice; 15 garlic cloves, peeled; 2 tablespoons maple syrup; 1 tablespoon sugar

Servings: persons

1 1/2 lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs
1 1/2 cups cornstarch
vegetable oil, for deep frying
2 green chilies, sliced
2 dried red chilies, seeded and sliced
3 walnuts, finely chopped
salt & fresh ground pepper
for the marinade
1 tablespoon white wine
1 tablespoon dark soy sauce
3 garlic cloves, minced
1/2 onion, finely chopped
for the sauce
1 tablespoon chili oil
1/2 teaspoon gochujang chili paste
2 tablespoons dark soy sauce
1 1/2 teaspoons pineapple juice
15 garlic cloves, peeled
2 tablespoons maple syrup
1 tablespoon sugar

1
Cut chicken into bite-size strips and season with salt and pepper.
2
Combine all the marinade ingredients in a large bowl. Mix well and add the chicken, rubbing the mixture thoroughly into the meat. Leave to marinae for 20 minutes.
3
Sprinkle the marinated chicken with a thin coating of cornstarch, covering the meat well and evenly.
4
Fill a wok or medium heavy skillet one third full of vegetable oil and heat to 340 degrees F.
5
Add the chicken and deep-fry for 3-5 minutes, or until golden brown. Remove the chicken and drain on paper towels to remove excess oil.
6
Blend all the sauce ingredients together in a large pan, adding the garlic cloves whole, and heat over a medium heat.
7
Once the sauce in bubbling, add the chicken and stir to coat the chicken with the sauce.
8
Simmer until the sauce has formed a sticky glaze over the chicken and add the chilies. Transfer to a serving dish and sprinkle the walnuts on top as a garnish.

1704

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 lbs chicken breasts, filets or 1 1/2 lbs boneless chicken thighs, 1 1/2 cups cornstarch, vegetable oil, for deep frying, 2 green chilies, sliced, and more.

Yes, Korean Sweet And Spicy Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Sweet And Spicy Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions