Korean Fried Chicken with Gochujang Sauce

“Crispy, flavorful, and glazed with a spicy-sweet Gochujang sauce, these Korean fried chicken bites are the ultimate crowd-pleaser.”
Thomy

The Story Behind Korean Fried Chicken

Korean fried chicken, or “chikin”, has taken the world by storm with its signature crispy texture and bold flavors. Unlike traditional fried chicken, Korean-style chicken is double-fried for an extra crunch and then coated in a perfectly balanced glaze. This recipe highlights the vibrant gochujang (Korean chili paste), a key ingredient in Korean cuisine, to create a sauce that’s spicy, sweet, and irresistibly sticky—perfect for finger-licking bites.

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About the Recipe

These Korean Fried Chicken Bites are coated in a light, airy batter, fried to golden perfection, and generously tossed in a flavorful gochujang glaze. The chicken stays crispy even after glazing, thanks to the double-frying method. Whether served as an appetizer, party snack, or main dish, these bites deliver the ultimate combination of crunch and bold flavor. A sprinkle of sesame seeds and scallions adds the finishing touch.

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Ingredients

For the Chicken:

• 500g chicken thighs or breast, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp gochugaru (Korean chili flakes) (Thomy Twist)
• 1 cup cold water
• Vegetable oil (for frying)

For the Gochujang Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

For Garnish:

• Sesame seeds
• Chopped scallions

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Instructions

1. Prepare the Chicken Batter
   In a mixing bowl, combine flour, cornstarch, baking powder, garlic powder, paprika, salt, black pepper, and gochugaru. Gradually whisk in cold water until a smooth batter forms.
2. Coat the Chicken
   Dip the chicken pieces into the batter, ensuring they’re fully coated.
3. Fry the Chicken
   Heat vegetable oil in a deep pan or fryer to 170°C (340°F). Fry the chicken pieces in batches until light golden, about 5 minutes. Remove and drain on a wire rack. Increase the oil temperature to 190°C (375°F) and fry the chicken again for 2–3 minutes until deeply golden and crispy.
4. Make the Gochujang Sauce
   In a small saucepan, heat sesame oil over medium heat. Add minced garlic and grated ginger, cooking until fragrant. Stir in gochujang, honey, soy sauce, and rice vinegar. Simmer for 2–3 minutes until the sauce thickens slightly.
5. Toss the Chicken in Sauce
   Place the fried chicken in a large mixing bowl and pour the gochujang sauce over it. Toss to coat evenly.
6. Serve and Garnish
   Transfer the chicken to a serving plate. Sprinkle with sesame seeds and chopped scallions for a flavorful and visually appealing finish.

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Thomy Twist

Incorporate a teaspoon of gochugaru (Korean chili flakes) into the batter for an extra layer of spice and depth. This twist complements the gochujang glaze and enhances the overall Korean flavor profile.

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Elevate the Experience

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Why You’ll Love This

This Korean Fried Chicken with Gochujang Sauce are the perfect balance of crispy and saucy, spicy and sweet. They’re easy to prepare, endlessly satisfying, and guaranteed to impress at any gathering.