Description
Korean Chicken is a flavorful dish featuring crispy fried or baked chicken coated in a sticky, sweet, and spicy gochujang-based sauce that delivers a perfect balance of heat and umami.
Ingredients
Units
Scale
- 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- Oil for frying (or spray for baking)
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon water (optional, to thin sauce)
- Sesame seeds and chopped green onions, for garnish
Instructions
- In a bowl, season chicken pieces with salt and pepper.
- In one bowl, place beaten eggs. In another bowl, combine cornstarch and flour.
- Dip each chicken piece in egg, then coat with the flour mixture.
- Heat oil in a pan and deep-fry chicken in batches until golden and crispy. Alternatively, bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
- While chicken cooks, make the sauce: In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and a bit of water. Simmer for 2–3 minutes until slightly thickened.
- Toss cooked chicken in the sauce until well coated.
- Garnish with sesame seeds and chopped green onions. Serve hot with rice or noodles.
Notes
- Adjust gochujang quantity for more or less heat.
- For extra crispiness, double-fry the chicken.
- Use chicken wings for a popular Korean fried chicken version.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 9g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg