Delicious Sweet & Spicy Glazed Chicken
How to Make the Best Glazed Chicken at Home
Indulge in this irresistible sweet and spicy glazed chicken, featuring a crispy exterior and a juicy interior that everyone will love. It’s the perfect recipe for special occasions or a satisfying evening snack, easily made in your own kitchen.
Chicken Preparation Ingredients- 1/2 chicken (approx. 500-600g)
- 100ml milk
Crispy Battering Mix- 1/2 Tbsp curry powder
- 3 Tbsp all-purpose flour
- 1 egg
- 1/2 cup water (approx. 100ml)
- Pinch of black pepper
- Pinch of salt
Marinating Ingredients- Pinch of salt
- Pinch of black pepper (herb salt can be substituted)
Flavorful Glaze Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1/2 cup water (approx. 100ml)
- 2 Tbsp ketchup
- 1 Tbsp mayonnaise
- 0.7 Tbsp corn syrup or oligodang (adjust sweetness to taste)
- Minced garlic (to taste)
- Minced onion (to taste)
- 1/2 Tbsp curry powder
- 3 Tbsp all-purpose flour
- 1 egg
- 1/2 cup water (approx. 100ml)
- Pinch of black pepper
- Pinch of salt
Marinating Ingredients- Pinch of salt
- Pinch of black pepper (herb salt can be substituted)
Flavorful Glaze Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1/2 cup water (approx. 100ml)
- 2 Tbsp ketchup
- 1 Tbsp mayonnaise
- 0.7 Tbsp corn syrup or oligodang (adjust sweetness to taste)
- Minced garlic (to taste)
- Minced onion (to taste)
- 1 Tbsp gochujang (Korean chili paste)
- 1/2 cup water (approx. 100ml)
- 2 Tbsp ketchup
- 1 Tbsp mayonnaise
- 0.7 Tbsp corn syrup or oligodang (adjust sweetness to taste)
- Minced garlic (to taste)
- Minced onion (to taste)
Cooking Instructions
Step 1
Begin by thoroughly rinsing the chicken under cold running water to remove any impurities. A good initial rinse is key to a clean-tasting chicken.
Step 2
Place the rinsed chicken in 100ml of milk and let it marinate for at least 30 minutes. This step is crucial for tenderizing the meat and eliminating any gamey odor, ensuring a more delicious final product.
Step 3
After marinating in milk, gently rinse the chicken and drain it well in a colander. Next, season it generously with salt and pepper (or herb salt) and let it marinate for another 30 minutes or more. While the chicken is marinating, you can prepare the glaze sauce and the batter mix to save time. I usually marinate for about an hour for optimal flavor penetration.
Step 4
In a bowl, combine 1/2 Tbsp curry powder, 3 Tbsp flour, 1 egg, 1/2 cup water, a pinch of pepper, and a pinch of salt. Whisk everything together until smooth, ensuring there are no lumps. This will form your crispy batter.
Step 5
Add the marinated chicken pieces to the prepared batter, ensuring each piece is evenly coated. You can either fry them immediately or let them sit in the batter for a short while, which helps the coating adhere better for a crispier result.
Step 6
If using a Philips Air Fryer (model HD925/50), lightly brush the chicken pieces with oil. For extra flavor, you can place whole garlic cloves at the bottom of the air fryer basket. (If you don’t have an air fryer, you can deep-fry the chicken in plenty of hot oil.)
Step 7
Place the battered chicken in the air fryer without preheating. Set the temperature to 200°C (392°F) and cook for 10 minutes. You’ll see the chicken start to turn golden brown.
Step 8
Flip the chicken pieces and reduce the temperature to 180°C (356°F). Cook for another 10 minutes until perfectly done. Keep the cooked chicken warm inside the air fryer while you prepare the glaze. This ensures it stays at the ideal temperature until serving.
Step 9
Prepare the minced onion for the glaze sauce. I prefer to chop the onion relatively coarsely for added texture and flavor in the sauce, but finely minced works well too.
Step 10
In a small pan, heat a little oil over medium-low heat. Add the minced garlic and chopped onion and sauté until fragrant. Be careful not to burn the garlic and onion, stirring frequently.
Step 11
Add 1 Tbsp gochujang, 1/2 cup water, 2 Tbsp ketchup, 1 Tbsp mayonnaise, and 0.7 Tbsp corn syrup (or oligodang) to the sautéed aromatics. Stir well to combine and create the glaze sauce. (I forgot to make it beforehand, so I prepared it fresh right now!)
Step 12
Simmer the prepared sauce over low heat, stirring occasionally, until it thickens and becomes glossy. This process creates a delicious, rich glaze. Once the sauce is ready, toss the air-fried chicken in the glaze to coat evenly, and your delightful glazed chicken is complete!
