Sweet & Spicy Korean Chicken Sauce

TYPE : Korean
YIELD : 4 servings
CALORIES : 93 kcal
PREP TIME : 5 minutes
COOK TIME : 5 minutes
TOTAL TIME : 10 minutes


Sweet Soy Sauce, for ganjang chikin (간장 치킨)

  • 1/2 cup (1 dl) water
  • 1/4 cup (0.5 dl) soy sauce
  • 1/4 cup (0.5 dl) sugar
  • 1 tbsp white vinegar (5%)
  • 1 1/2 tbsp potato or corn starch
  • 2 garlic cloves, minced
  • pinch of fresh or dried ginger
  • pinch of cinnamon
  • pinch of cardamom

Spicy Version, for yangnyeom chikin (양념 치킨)

  • add
  • 2 tbsp ketchup
  • 1 or more tbsp Korean chili paste / gochujang (고추장)


  • In a saucepan, whisk to combine all ingredients then simmer until thickened.
  • Add more water if needed and adjust flavor to taste with sugar, vinegar, soy, spices and gochujang.
  • Toss or brush on to coat fried chicken (my recipe here). Also functions as a dipping sauce, stir fry sauce, condiment, or glaze for baked/grilled chicken.
  • Sprinkle sesame seeds on top and serve with pickled radish (my recipe here).


No local Korean chicken place? No problem. Just use this sauce to coat any take out or store-bought fried chicken.
Or coat raw chicken pieces in flour or breadcrumbs and pan-fry them in oil before tossing them in the sauce.

Simmer until thickened.

Use to coat fried chicken.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating