Description
This crispy gochujang garlic fried chicken is pan-fried to golden perfection, then tossed in a sticky, sweet, and spicy gochujang sauce. Ready in 30 minutes with deep Korean flavor and plenty of crunch.
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)
For the sauce:
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)
Toppings:
1 tablespoon sesame seeds
2 scallions, thinly sliced
Instructions
1. Pat chicken dry with paper towels and season with salt, pepper, and garlic powder.
2. Mix cornstarch and flour in a bowl. Toss chicken in the mixture to coat evenly.
3. Heat oil in a skillet over medium heat. Fry chicken in batches, 4–5 minutes per side, until golden and crispy. Drain on paper towels.
4. In a separate pan, heat sesame oil (optional) over low. Add garlic and ginger and sauté 1 minute.
5. Add gochujang, soy sauce, honey, rice vinegar, and water. Simmer 2–3 minutes until slightly thickened.
6. Toss crispy chicken in the sauce until fully coated.
7. Garnish with sesame seeds and scallions. Serve immediately.
Notes
To reduce spice, mix gochujang with ketchup or more honey.
Use tamari instead of soy sauce to make it gluten-free.
Best enjoyed fresh, but can be reheated in oven or air fryer for crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 7g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 120mg
Keywords: crispy gochujang garlic fried chicken, gochujang chicken, sticky chicken recipe, Korean chicken