Name: Crispy Gochujang Garlic Fried Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1½ pounds boneless, skinless chicken thighs, cut into bite-sized chunks; ½ cup cornstarch; 2 tablespoons all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon garlic powder; ½ teaspoon black pepper; ¼ cup neutral oil (like avocado or vegetable); ; 3 tablespoons gochujang; 2 tablespoons soy sauce; 1½ tablespoons honey; 1 tablespoon rice vinegar; 1 tablespoon sesame oil (optional); 4 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon water (if needed); ; 1 tablespoon sesame seeds; 2 scallions, thinly sliced

I first came across gochujang while digging through a small Korean grocery aisle looking for something new to spice up my dinner. The bright red tub caught my eye, and the thick, rich paste inside was like nothing I’d tried before. A little sweet, a little smoky, and just enough heat to make your taste buds dance. I knew it had to go on chicken.

After a few rounds of kitchen testing, this crispy gochujang garlic fried chicken became one of those back-pocket recipes I reach for when I want bold flavor, a crackly crunch, and that sticky-sweet-spicy finish that’s perfect for any night.

Whether it’s for a movie night, a casual dinner, or just to try something bold and fun, this crispy gochujang garlic fried chicken delivers. It’s all cooked in one pan, packs major flavor, and comes together faster than takeout. And yes, it’s sticky, spicy, and downright addictive.

Why You’ll Love This Crispy Gochujang Garlic Fried Chicken

The outside stays perfectly crispy while the inside remains juicy and tender thanks to the starch-based coating.
Gochujang brings a rich, spicy-sweet flavor that clings to the chicken in all the best ways.
It’s a fast recipe. From start to finish, you can be eating in 30 minutes.
It’s customizable with spice levels, toppings, and pairings.
Perfect for serving over rice, in lettuce wraps, or on skewers for a party-ready appetizer.

Ingredients for the Ultimate Gochujang Chicken

1½ pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
½ cup cornstarch (for a super crispy coating)
2 tablespoons all-purpose flour (helps bind the coating)
1 teaspoon kosher salt (season the chicken directly)
1 teaspoon garlic powder (for depth in the dredge)
½ teaspoon black pepper
¼ cup neutral oil (like avocado or vegetable) for pan-frying

For the sauce:

3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1½ tablespoons honey (adds sweetness and stickiness)
1 tablespoon rice vinegar (for tang)
1 tablespoon sesame oil (optional, but boosts flavor)
4 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon water (to loosen the sauce, if needed)

Toppings:

1 tablespoon sesame seeds
2 scallions, thinly sliced

How to Make Crispy Gochujang Garlic Fried Chicken (Step-by-Step)

Prep the Chicken: Pat the chicken pieces dry with paper towels, then season with salt, pepper, and garlic powder.
Coat the Chicken: In a bowl, combine the cornstarch and flour. Toss the seasoned chicken pieces in the mixture until fully coated. Shake off any excess flour.
Fry the Chicken: Heat oil in a large skillet over medium heat. Once hot, place chicken in a single layer, leaving space between each piece. Fry for 4–5 minutes per side, flipping once, until golden brown and crispy. Work in batches if needed. Transfer to a paper towel–lined plate.
Make the Sauce: In a separate small pan, heat sesame oil (if using) over low heat. Add minced garlic and ginger, cooking for 1 minute. Stir in gochujang, soy sauce, honey, rice vinegar, and a splash of water. Simmer for 2–3 minutes until slightly thickened.
Coat and Garnish: Return the crispy chicken to the skillet or a mixing bowl and pour the sauce over it. Toss to coat evenly. Sprinkle with sesame seeds and sliced scallions before serving.

For another flavor-packed chicken dish, try the Slow Cooker Street Corn Chicken for a creamy and bold combo that’s just as easy.

Best Ways to Serve Gochujang Garlic Chicken

This crispy gochujang garlic fried chicken works beautifully with a variety of sides and styles. Here are a few tried-and-true ways to enjoy it:

Over Steamed Rice: The sticky sauce blends perfectly into jasmine or short-grain rice.
In Lettuce Wraps: Use butter lettuce or romaine for a refreshing crunch.
As Skewers: Thread the chicken onto small skewers and serve as a party appetizer.
With Quick Pickles: A few slices of pickled cucumber or radish balance out the heat.
Tucked in Tacos: Add it to small tortillas with a cabbage slaw and drizzle of mayo or yogurt sauce.

Gochujang Chicken Variations & Customizations

Milder Version: Mix the gochujang with ketchup and honey for a sweeter, kid-friendly version.
Gluten-Free Option: Swap soy sauce for tamari and use gluten-free flour.
Add Vegetables: Stir-fry sliced bell peppers, broccoli, or snap peas before tossing in the sauce.
Change the Protein: This recipe works just as well with tofu cubes, shrimp, or even roasted cauliflower.
Low-Carb: Serve it over cauliflower rice or a shredded cabbage slaw for a lighter twist.

Storage & Reheating Tips for Gochujang Chicken

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven or air fryer for 8–10 minutes to bring back the crispy texture. Avoid microwaving if you want to keep that crunch. Add a tiny splash of water or sauce before reheating if it looks too dry.

Pro Tips for Crispy Gochujang Garlic Fried Chicken

Pat Chicken Dry: Moisture is the enemy of crispiness. Blot thoroughly with paper towels.
Use Cornstarch: Cornstarch gives a lighter, crispier finish than flour alone.
Don’t Crowd the Pan: Give each piece space so it fries, not steams.
Sauce Separately: Fry all the chicken first, then toss in the sauce to avoid sogginess.

Common Mistakes to Avoid

Skipping the Starch: All-purpose flour alone won’t give you that crackly finish.
Adding Sauce Too Early: Coating the chicken in sauce before frying will ruin the crispiness.
Using Cold Oil: Always heat the oil properly or the coating won’t crisp.
Overcooking Garlic: Burnt garlic turns bitter fast. Always sauté it gently.
Not Tasting the Sauce: Adjust sweetness, salt, or heat to your liking.

If you’re into bold slow-cooked flavors, don’t miss this Crock Pot Mississippi Chicken that’s full of tangy heat and tender meat.

Conclusion – Why This Gochujang Chicken Wins

This crispy gochujang garlic fried chicken delivers on all fronts. It’s fast, simple, and packs that sweet-spicy punch that keeps everyone coming back for more.

Whether you’re new to Korean flavors or a seasoned spice lover, this dish will satisfy your cravings and make weeknight dinners way more exciting.

Pair it next time with a snack like this Buffalo Chicken Dip and you’ve got yourself a flavor-packed feast.

FAQs About Crispy Gochujang Garlic Fried Chicken

What is gochujang and how does it taste in crispy gochujang garlic fried chicken?

Gochujang is a fermented Korean chili paste with deep umami flavor, a little sweetness, and moderate heat. It adds complexity and boldness to crispy gochujang garlic fried chicken, making the dish rich and flavorful.

Can I make crispy gochujang garlic fried chicken without deep frying?

Yes, you can pan-fry it in a shallow layer of oil or even air-fry it. Both methods still give you great texture without a deep fryer.

How spicy is crispy gochujang garlic fried chicken?

It’s moderately spicy. The heat is balanced by honey and soy sauce, but you can control it by reducing or increasing the amount of gochujang.

Is crispy gochujang garlic fried chicken kid-friendly?

It can be. Use less gochujang or blend it with ketchup or honey to make a milder, sweeter version.

Can I store and reheat crispy gochujang garlic fried chicken?

Definitely. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to bring back the crispiness without drying it out.