Today’s recipe is Korean styled mini fried chicken with a sweet and mildly spicy sauce. The reason I use the name “mini” for this recipe is because I will use bite sized pieces of chicken breast for it. It is nice to eat since the pieces of fried chicken are small without the bone and skin. Try this delicious dish for a party or football game someday. 
Yield: 2 Servings
Short Korean Lesson: *^^*
- JakEun (작은) = Small
- Keun (큰) = Big
Video Instructions
Chicken Ingredients
- 1 Chicken Breast
- ½ Tbsp Cooking Wine
- 3 Pinches Salt
- 2 Pinches Black Pepper
- Some Oil for frying
Batter Ingredients
- 1 Tbsp Cornstarch (Coating)
- 1 Egg White
- 4 Tbsp Cornstarch
- ½ Tbsp Water
Sauce Ingredients
- 2 Tbsp Ketchup
- 2 Tbsp Honey or Corn Syrup
- 1 Tbsp Cooking Wine
- 1 Tbsp Finely Chopped Onion
- 1 Tbsp Sugar
- 1 tsp Sesame Seeds
- 1 tsp Mayonnaise
- 1 tsp Red Pepper Paste
- ½ Tbsp Olive Oil
- ½ Tbsp Minced Garlic
- ½ tsp Sesame Oil
- 1 Pinch Black Pepper
Directions
Cut 1 piece of chicken breast into half-inch cubes.
Mix 3 pinches of salt, 2 pinches of black pepper, and ½ Tbsp of cooking wine with the chicken. Set it aside for about 10 minutes.
Add 1 Tbsp of cornstarch to cover the chicken. That will help the batter stick better to the chicken.
To make the batter, combine 4 Tbsp of cornstarch, 1 egg white, and ½ Tbsp of water.
Put the chicken into the batter and mix.
To make the sauce, mix 2 Tbsp of ketchup, 2 Tbsp of honey or corn syrup, 1 Tbsp of sugar, 1 Tbsp of finely chopped onion, 1 Tbsp of cooking wine, ½ Tbsp of minced garlic, ½ Tbsp of olive oil, 1 tsp of red pepper paste, 1 tsp of mayonnaise, 1 tsp of sesame seeds, ½ tsp sesame oil, and 1 pinch black pepper.
Fry the chicken twice to make it extra crispy.
When the chicken pieces are light brown, remove them from the oil.
Fry them once more.
Fry until they become golden brown like this.
It is delicious without sauce too. hehe
Cook the sauce on medium heat. Once the sauce starts to boil, cook 1 more minute on medium heat.
Add the fried chicken into the sauce, and mix it well.
Add 1 tsp of sesame seeds. If you do not want sesame seeds, you can use chopped peanuts instead.
Wow, it looks very delicious. Enjoy. 
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I can’t begin to describe how much I love this sauce. The first time I made it was a while back for myself, and then I made it for my family. My mom told me it was just like the sauce she had back in Korea.
Thank you so much for all of your recipes!
Hello Aeri, I found your website yesterday while i was searching for some special recipes. I am from Lebanon (Beirut) and i am planning to try your recipes on Thursday for dinner (having a surprise party for my mother). Anyway really lovely website and practical.. I chose 3 dishes from your site and i’ll give u my feedback when i do them
Thank you and hope you would add some more recipes.. 
hi Vicky,
I will love to hear from you about your korean meal.. hehe.. thanks
Can you put a tsp of hot sauce
hi Dashon,
If you want.. yes you can try.. just make sure.. hot sauce has sour flavor too..so 1 tsp can be too much.. drop a little bit of hot sauce..and taste it if you like it..and if you want more.. add some more.. thanks
Can you tell me the measurements for the chicken without it being spicy
hi Dashon
The only ingredient that makes this spicy is red pepper paste..so if you skip that it will not be spicy.. just it will change the flavor and I don’t know how it will be like with mainly ketchup flavor.. if you like ketchup flavor.. just skip red pepper paste..and follow other ingredients same and make the sauce.. thanks.
Can you tell me the ingredients witout the spiciness
Aeri Lee – we cooked this tonight and we were amazed at how awesome it tasted – better than any take out we have ever ordered…so crispy…excellent flavor! We cooked everything according to your instructions but for the sauce – we like spicier food so we added dried chili flakes and spicy garlic chili sauce to the sauce and then cooked it all up. We are already planning to make this again and also going to try it with shrimp (no double fry on them though). Thank you for the terrific recipe!!
Hello Aeri,
i made this for yesterdays dinner and i loveeed it so much. i had to skip the mayo though because mine was already expired
, but it was still really tastyyyy!! i could dip anything into this sauce! hihi 
We made this tonight! Definitely work-intensive, but tasty!
hi Jen,
did you enjoy it ? i hope you did..hehe thanks
Yes! I think we’ll definitely be making it again…
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Hi Aeri! I’m just about to make this tonight. I’ll tell you if it’s success or not! I’ll try to not make the batter too watery and let the chicken stay extra crispy.
I tried it out and everyone loved it! I didn’t fry it twice so it wasn’t as crispy, because I had to make it for eight. It ended up very well! I also substituted the Korean pepper paste with Chinese chili garlic paste since we couldn’t find it here in the grocery.
But it was very yummy, and my parents recommended I do it again next weekend. 
Thanks for the recipe!
Hi Chuan,
You made a good twist with your Chinese chilli garlic paste..^^
Good job.. thank you very much.
Waaaahhhh Aeri I just made these today and they turned out GREAT…everyone at the dinner table loved it….it got finished within seconds.
It was my first time cooking it…and thank god it turned out perfectly….kyaaa…
^^
hi Ecclasyas,
haha.. great job.. thanks
Hi,
I saw your videos on youtube and love your recipes!!! I live in Korea and I’m happy that I’m learning to make these great dishes with your simple instructions!
I have a question about this recipe. When I fry the chicken twice, do I just take them out, then put them back into the oil again? Do I need to cool the chicken or do anything else to the oil before I fry the chicken again??
hi Rain,
Actually there is no rule for it. By the time, you finish frying the first time.. the fried chicken will be cool down a little..and the oil will be drained a little on a paper towel.. Usually.. after I fry the first time, I make the sauce..and right before I serve the chicken..I fry second time..and quickly coat them with the sauce and serve.. ^^
is korean food suited for packed lunches loke the bento boxes of japanese?
hi Tao Hana,
Sorry.. I didn’t understand your question well.. what do you mean ?? what is loke ??
will be making this dish for my inlaws. wish me luck since I don’t make korean food
this is the first time making my mother inlaw korean food. do you recommend any good sides that I can make?
hi Kylee,
Sorry for late reply. I hope it’s not too late. Can you give me a little hint ?? what kind of food your mother in law likes ???
I tried this recipe and it tasted great, but i have one issue
, I’ve fried the chicken for a very long time, about 8 minutes but the chicken is cooked but it won’t turn that golden brown color. Please help.
감사합니다
hi Minh,
Did you fry your chicken twice as I did? It will make your chicken more crispy and get nice golden brown color.. ^^ thanks
This recipe is fantastic! Thanks so much, Aeri. Maybe potato starch could be used instead of corn flour? I have seen it used in Japanese recipes.
hi crzycpl,
Yep.. you can use potato starch also.
Dear Aeri, I am so happy!! According to your recipe I was able to cook 양념 치킨 successfully!!! It was my second try. The first time I failed badly but now I could do it. Thanks a lot!! I will cook it soon agian. It’s too delicious and yummy!!!
hi Stefan,
hehe Good job ^^ Try other Korean dishes too.
I just wanna know if I can replace
th corn starch with the corn flour…It would be a big difference? (Well, besides that I still missing some ingredients: cooking wine; sesame oil)
hi ioanna,
what is corn flour ?? you mean corn meal?? if it’s what you are asking.. I will say.. don’t use that.. how about just normal flour instead of corn starch if you don’t want.. or don’t have.. that will be better to use ^^ you can skip cooking wine and sesame oil too.. thanks
Can i make this not fried? If I make this unfried, do i still have to cover with cornstarch? by the way, I LOVE YOUR WEBSITE!!!!! You are really awesome aeri! Your recipes are so much better than other korean recipe sites. It tastes like my mom’s food!
hi coolod,
You mean.. you don’t want to do deep frying ??? then.. what will you do ? just fry in a pan.. or bake ?? yes.. You can do that if you want.. the sauce taste will be same.. just you will not get the fried flour flavor.. thank you very much for your comment..
is it crunchy like those korean chicken shops (bons, kyochon, bbq chicken)?
love those chicken. =]
hi ellle,
well.. not that crunchy like them.
but the taste is good.. hehe thanks
u fried iot once
hi pita,
sorry.. what do you mean ???
I love love this fried chicken. Everyone was quiet eating it and then attacked it for seconds. I made it a second time without hot pepper paste, onions, and sesame seeds because my friend was missing those ingredients but it turned out good still. It’s definitely the best with those ingredients but without them it was still good. Tasted similar to sweet and sour chicken.
hi Samantha,
oops.. I didn’t reply to this comment.. @,@ I missed it.. anyway.. thanks for your comment. yes.. I agree.. it tastes similar to sweet and sour chicken.. ^^