If you’re craving something crispy, sticky, sweet, and a little spicy, this Sweet Chili Fried Pork is going to hit every craving. Inspired by my favorite Korean flavors and textures, this dish features thin strips of pork loin fried until golden, then coated in a glossy, gochujang-laced sweet chili sauce that’s impossible to resist.

Whether you serve it over rice, with noodles, or as a party appetizer, this Korean-inspired fried pork recipe brings the perfect combo of crispy, sweet, spicy, and umami to the table.

What Makes This Recipe Special

Crispy but light: The secret is a xanthan gum-based batter that creates a porous, shatteringly crisp crust without soaking up tons of oil.
Deep Korean flavor: Gochujang, gochugaru, sesame oil, and honey create a sauce that’s sweet, spicy, and deeply savory.
Easy to adapt: Don’t eat pork? Just sub in chicken—this recipe works just as well with thin chicken breast strips or boneless thighs.

How to Serve

Over hot steamed rice
Tucked into lettuce wraps
As a topping for noodles or fried rice
Party-style on a platter with toothpicks

Variations

Swap the protein: Chicken breast, boneless thighs, or even tofu all work beautifully here.
Turn up the heat: Add more gochugaru or a squirt of sriracha for an extra kick.
Add crunch: Toss in some toasted peanuts or crispy shallots for bonus texture.

How to Make Sweet Chili Fried Pork

Pork

500 g pork loin (or boneless chicken breast/thigh)

Sweet Chili Sauce

1 tbsp gochujang (Korean chili paste)
3 tbsp honey
2 tbsp apple cider vinegar
2 tbsp mirin
1 tbsp brown sugar
1 tbsp sesame oil
1 tbsp soy sauce
1 clove garlic, grated
1 tsp ginger, grated
1 tsp gochugaru (Korean red chili flakes)

Crispy Batter

550 g water
16 g xanthan gum
55 g rice flour
55 g tapioca starch
4 g salt
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder

For Frying & Garnish

Rice flour, for dusting
Neutral oil (canola, grapeseed, or peanut oil), for frying
Thinly sliced green onions
Black sesame seeds

Steps

1. Make the Sauce

In a small pot, combine all sauce ingredients.
Bring to a gentle boil, then lower the heat and simmer until thickened—about 5 minutes. Set aside.

2. Make the Batter

In a mixing bowl, blend water and xanthan gum with an immersion blender until slightly thickened.
Add the rice flour, tapioca starch, salt, and seasonings. Blend again until smooth. The batter should be thick but still pourable.

Why xanthan gum? It helps the batter cling better and trap water inside, creating a light and airy crust that stays crispy without absorbing too much oil—unlike traditional batters.

3. Prep the Pork

Pound the pork loin flat between cling film, then slice into thin strips.
Dust with rice flour to help the batter stick evenly.
Dip each strip into the batter, letting the excess drip off.

4. Fry It

Heat neutral oil to 350°F (175°C).
Fry the coated pork strips in batches for 2–3 minutes, or until just golden and crisp.
Drain on a wire rack or paper towels.

5. Sauce & Garnish

Toss the crispy pork in your sweet chili sauce until evenly coated.
Top with sliced green onions and a sprinkle of black sesame seeds.