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    You are here: Crunchy Creamy Sweet / Asian / Korean Chicken

    Korean Chicken

    Published: Jan 26, 2020 · Modified: Oct 10, 2020 by Anna 6 Comments · This post may contain affiliate links.

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    This easy Korean Chicken is made with crispy fried chicken pieces and tossed with spicy Gochujang sauce. This dish is flavorful and could not be easier to make!

    I serve this dish with my Instant Pot Rice or quinoa. Add a side of steamed broccoli or Asian Slaw.

    Korean Chicken on rice in a bowl.

    One of the most flavorful Asian dishes has to be this Korean Chicken. It's all in the sauce! All you need is a few pantry staples (brown sugar, ketchup, soy sauce, honey and garlic), sesame oil and Gochujang Korean chili sauce. It's most often found in the Asian section at a grocery store. It's spicy and pairs perfectly with the sweet and sour combo of ketchup, honey and brown sugar. If you enjoy recreating restaurant favorites as I do, you have to try this dish. It's quite simple and the results are incredible! This chicken is bound to be a hit!

    Ingredients needed:

    for the sauce:

    • Gochujang Korean Chili Sauce
    • low-sodium soy sauce
    • sesame oil
    • honey
    • brown sugar
    • ketchup
    • garlic
    Ingredients for Korean sauce on a board.

    for the chicken:

    • boneless skinless chicken thighs
    • eggs
    • flour
    • cornstarch
    • salt
    Ingredients for Korean fried chicken on a board.

    Instructions:

    Step 1: The Chicken

    • Start by cutting the chicken thighs into bite-size pieces, about 2" large.
    • Heat up about 1.5 cups of vegetable oil in a pot. Once it reaches at least 340 degrees F, it is ready for frying the chicken.
    • Mix flour and cornstarch in a bowl and beat eggs in another bowl.
    • Season chicken with salt. Dip each piece in egg mixture, then in flour mixture.
    • Carefully drop the coated pieces of chicken into the hot oil. Fry about 6 to 8 at a time, to not overcrowd the pan. Fry them for about 4 to 5 minutes, flipping once or twice.
    • Remove from oil onto a plate with a paper towel. It will soak up any excess of oil.
    Step 1 of making Korean fried chicken.

    Step 2: The Sauce

    • In a microwave-safe bowl, whisk together all ingredients for the sauce.
    • Microwave for 45 seconds, then whisk. Microwave for 30 more seconds. Whisk again.

    Assembly:

    • Once all chicken pieces are fried, toss them with sauce.
    • Serve right away.
    Step of making Korean sauce.

    Can I make it ahead of time?

    This dish can be made ahead and stored in the fridge for up to 4 days. Keep in mind, the coating will get soggier from the sauce, the longer it sits in the fridge.

    How to store and reheat leftovers?

    I store leftovers in a container with lid, in the fridge. To reheat the dish, I place it in a pan and add about ¼ cup of water. Heat it up over medium heat until it starts to bubble.

    Can I use chicken breast to make this dish?

    Yes, you can certainly use boneless skinless chicken breast and cut it into bite-size pieces. I use and recommend chicken thighs because they have more flavor and do not dry out during frying.

    Overhead shot of Korean fried chicken in a bowl.

    More Asian recipes:

    • Ginger soy chicken on rice with broccoli on a plate.
      Ginger Soy Chicken
    • Chicken with cashews and veggies in a bowl.
      Easy Cashew Chicken
    • Kung Pao chicken in a skillet.
      Kung Pao Chicken
    • Stir fry in a pan.
      Easy Chicken Stir Fry

    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    Korean chicken on rice in a bowl.

    Korean Chicken

    Author: Anna
    Korean Chicken is made with fried chicken pieces and tossed with spicy Gochujang sauce. This dish is flavorful and could not be easier to make!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Asian
    Servings 4 people
    Calories 552 kcal

    Ingredients
     
     

    for the chicken:

    • 1.5 lbs boneless skinless chicken thighs
    • ¾ cup all-purpose flour
    • ½ cup cornstarch
    • 2 large eggs

    for the sauce:

    • 4 tablespoons ketchup
    • 3 tablespoons Gochujang sauce
    • ¼ cup honey
    • ¼ cup packed brown sugar
    • 3 tablespoons low-sodium soy sauce
    • 2 teaspoons sesame oil
    • 2 teaspoons minced garlic

    Instructions
     

    to make the chicken:

    • Start by cutting the chicken thighs into bite-size pieces, about 2″ large.
    • Heat up about 1.5 cups of vegetable oil in a pot.
    • Whisk together flour and cornstarch in a bowl and beat eggs in another bowl.
    • Season chicken with salt. Dip each piece in egg mixture, then in flour mixture.
    • Once the oil reaches at least 340 degrees F, it is ready for frying the chicken.
    • Carefully drop the coated pieces of chicken into the hot oil. Fry about 6 to 8 at a time, to not overcrowd the pan. Fry them for about 4 to 5 minutes, flipping once or twice.
    • Remove from oil onto a plate with a paper towel. It will soak up any excess of oil.

    to make the sauce:

    • In a saucepan or a microwave-safe bowl, whisk all ingredients. Heat up over medium heat until it bubbles, whisking often to melt the sugar. In a microwave, heat up for 45 seconds, whisk, then microwave for 25 seconds more. Whisk well.
    • Pour the sauce over chicken and toss to coat.

    Notes

    Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 552kcal | Carbohydrates: 71g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 243mg | Sodium: 876mg | Potassium: 612mg | Fiber: 2g | Sugar: 36g | Vitamin A: 313IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 3mg
    Tried this recipe?Leave a comment with rating below!

    More Asian Recipes

    • Shrimp with broccoli and sauce in a pan.
      Shrimp and Broccoli
    • Noodles with sesame sauce in a bowl.
      Sesame Noodles
    • Chicken in Mongolian sauce in pan.
      Easy Mongolian Chicken
    • Black pepper chicken with veggies in a pan.
      Black Pepper Chicken

    Reader Interactions

    Comments

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      Recipe Rating




    1. Katie says

      January 27, 2020 at 3:28 pm

      5 stars
      Made this for the family and it was a hit!

      Reply
      • Anna says

        January 27, 2020 at 6:08 pm

        Awesome! Thank you, Katie!

        Reply
    2. Natalie says

      January 27, 2020 at 3:16 pm

      I'm drooling! I love Asian dishes & this sauce sounds so good!! I will definitely have to make this asap!

      Reply
      • Anna says

        January 27, 2020 at 6:08 pm

        I hope you love it!

        Reply
    3. Stephanie says

      January 27, 2020 at 3:02 pm

      5 stars
      This was fantastic! I've never used the Korean chili sauce before but it was super delicious!

      Reply
      • Anna says

        January 27, 2020 at 6:09 pm

        Thanks so much, Stephanie!

        Reply

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    Crunchy Creamy Sweet Anna

    Hi, I'm Anna! Thank you for stopping by! Here you will find easy and delicious recipes for busy people. My recipes are made with everyday ingredients and all of them are family approved!

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