Crispy Gochujang Chicken
Posted on September 10, 2025
Crispy Gochujang Chicken
**For the Chicken:**
- 1 to 1 1/2 pounds chicken breast or thighs (chopped)
- 3/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 2 eggs (beaten)
**For the Sauce:**
- 1/4 cup light brown sugar
- 3 tablespoons honey
- 1/4 cup gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon finely minced garlic
- 1 tablespoon unsalted butter
- 1 teaspoon chili powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 1/4 cup water
- Salt (to taste if needed)
- Cut the chicken into bite-sized pieces.
- In a wide shallow bowl, mix together cornstarch, salt, black pepper, and chili powder.
- In a small deep bowl, beat together eggs, salt, black pepper, and chili powder to taste.
- Dip a few chicken pieces at a time first in the egg mixture, then into the dry mixture, shaking off any excess. Set aside on a plate.
- In a pot over medium-high heat, combine brown sugar, honey, gochujang, rice vinegar, garlic, butter, chili powder, red pepper flakes, soy sauce, water, and salt if needed. Bring to a simmer until thickened, then remove from heat and set aside.
- Heat vegetable oil to 350°F in a frying pan. Fry the breaded chicken in batches until golden brown, about 6 to 8 minutes. Drain on a paper towel.
- Toss the fried chicken in the prepared glaze.
- Garnish with green onions and/or sesame seeds, and serve with rice or noodles for a delicious meal!
