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)
  1. Cut the chicken into bite-sized pieces.
  2. In a wide shallow bowl, mix together cornstarch, salt, black pepper, and chili powder.
  3. In a small deep bowl, beat together eggs, salt, black pepper, and chili powder to taste.
  4. 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.
  5. 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.
  6. 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.
  7. Toss the fried chicken in the prepared glaze.
  8. Garnish with green onions and/or sesame seeds, and serve with rice or noodles for a delicious meal!
Main Course

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