Korean Chicken

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.

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

for the chicken:

• boneless skinless chicken thighs
• eggs
• flour
• cornstarch
• salt

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 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.

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 1/4 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.

More Asian recipes:

• Firecracker Chicken
• Sesame Chicken
• Sweet and Sour Chicken
• Orange Chicken
• General Tso’s Chicken
• Hunan Chicken
• Kung Pao Chicken

For more recipes like this, feel free to browse our Asian Category.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

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

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Dish

Cuisine Asian

Servings 4 people

Calories 552 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

for the chicken:

• 1.5 lbs boneless skinless chicken thighs
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 2 large eggs

for the sauce:

• 4 tablespoons ketchup
• 3 tablespoons Gochujang sauce
• 1/4 cup honey
• 1/4 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

Keyword Korean chicken

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