korean sweet and spicy chicken drumlets

I wish you could smell this chicken.

I wish even more you could have tasted it.

A couple of weeks ago, a little bird by the name of Sharron texted me. And said I had to go make the sauce for myulchi bokkeum, (aka. the Korean anchovy side dish) and use it to coat chicken.

I was busy then so I couldn’t make it but I couldn’t get the image of this chicken out of my mind either.

Can you blame me, especially when it looked like this?

I swear I was salivating in my sleep dreaming about this chicken.

So I was pretty free, well okay, I am never free, but I managed to oraganise my time so I could cook a Korean dinner last Thursday and this was the one thing I knew I was going to include in this meal.

I coated the drumlets with seasoned flour (I used the Kentucky brand which can easily be found in supermarkets) and fried them until they were golden brown

If you prefer, you can also grill the chicken in a hot oven.

I placed the chicken on kitchen towels to drain.

And while that happened, I made the sauce by combining Gochujang, honey, sugar, minced garlic, sesame oil and water. This was placed in a saucepan and stirred until the sauce had thickened (about 2 minutes).

 Then I poured the sauce over the chicken.

And mixed until all the chicken were coated.

I sprinkled roasted sesame seeds on the chicken and served immediately.


This is a great side dish for a meal.

Or you can serve it as a snack (especially if you are having a beer party!) as it is good when cooled too!

And totally easy to make!

Korean Sweet and Spicy Chicken Drumlets
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  1. 1kg chicken parts (wings, drumlets, mid-joints)
  2. 1 pack chicken seasoning (for frying)
  3. Oil for deep frying
  4. 1 tablespoon brown sugar
  5. 1/2 teaspoon minced garlic
  6. 1 tablespoon gochujang (Korean hot pepper paste)
  7. 1/2 tablespoon honey or corn syrup
  8. 4 teaspoon water
  9. 1 teaspoon sesame oil
  10. 1/2 teaspoon sesame seeds - I used 1 tablespoon sesame seeds
  1. Season chicken with chicken seasoning. Fry chicken in hot oil in batches. Drain on kitchen towels.
  2. Combine the rest of the ingredients (except the sesame seeds) in a bowl.
  3. Cook the sauce in a saucepan for 2 minutes or until the sauce has thickened.
  4. Pour the sauce on the chicken and stir to coat all the chicken.
  5. Sprinkle sesame seeds on the chicken and serve immediately.
Adapted from Maangchi
Adapted from Maangchi
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