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
Ingredients
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.
Katie says
Made this for the family and it was a hit!
Anna says
Awesome! Thank you, Katie!
Natalie says
I'm drooling! I love Asian dishes & this sauce sounds so good!! I will definitely have to make this asap!
Anna says
I hope you love it!
Stephanie says
This was fantastic! I've never used the Korean chili sauce before but it was super delicious!
Anna says
Thanks so much, Stephanie!