Korean Chicken Recipe
Korean Chicken Recipe with crispy fried chicken coated in a sticky sauce that is sweet, savory, and a bit spicy. Seconds are basically guaranteed!
Servings: 4 servings
Cost: $14.82
Equipment
- Large pot plus thermometer, if frying
Ingredients
- 1 pound frozen crispy chicken strips or make chicken from scratch; see note 1
- 2 tablespoons toasted sesame oil
- 3-1/2 tablespoons minced garlic
- 1/4 cup + 2 tablespoons ketchup
- 1/4 cup gochujang sauce see note 2
- 1/2 cup honey
- 1/2 cup light brown sugar lightly packed
- 1/4 cup soy sauce use regular, not lite
- 2 tablespoons toasted sesame seeds optional
- Thinly sliced green onions optional
- Cooked rice optional, for serving
Instructions
- Cook the chicken: Prepare frozen chicken strips according to package directions or make chicken from scratch, see note 1. For the frozen chicken strips, I prefer air frying, which takes about 11 to 12 minutes. Let cool slightly, then cut into bite-sized pieces and place in a large bowl.
- Start the sauce: While the chicken cooks, heat a medium pot over medium-high heat. Add the sesame oil. Once shimmering, add the garlic and cook, stirring constantly, for about 30 seconds.
- Build the sauce: Add the ketchup, gochujang, honey, brown sugar, and soy sauce. Stir until the sugar is dissolved and the sauce is smooth and combined.
- Adjust flavor: Taste the sauce and adjust as needed. Add more gochujang for more heat or a small pinch of salt if needed.
- Toss and serve: Pour desired amount of sauce over the chicken (you'll likely have extra!) and gently toss to coat. Serve and enjoy right away. I like serving this over rice and finishing with sesame seeds and green onions.
Video
Notes
Note 1: I often use Tyson Crispy Chicken Strips. They cook in about 18 minutes in the oven or 11 to 12 minutes in an air fryer.
To make chicken from scratch, use 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces. Breasts are not recommended since they dry out quickly.
Whisk together 1-1/2 teaspoons salt, 1/2 teaspoon white pepper, 1/2 cup cornstarch, and 1-1/2 cups all-purpose flour. Add 1 large egg, 1 cup cold water, and 1 tablespoon vegetable oil. Working quickly, whisk until smooth, adding more water as needed until the batter reaches a pancake-like consistency.
Add the chicken and stir to coat. Cover and refrigerate for 30 minutes to 2 hours. Add enough vegetable oil to a large heavy-bottomed pot to reach 3 inches deep (about 4-6 cups). Fry in 350°F oil (use a thermometer attached to pot) for 4 to 6 minutes, flipping halfway, until lightly golden and cooked through. Drain on paper towels, then toss with sauce and serve right away. This chicken loses its crunch quickly.
Note 2: Gochujang makes the biggest difference in this recipe. I tested several brands and this one was my personal favorite. Spice levels can vary a lot from brand to brand, so start with less and add more to taste.
Storage: Fried chicken loses its crisp fast, so that doesn't store well. Store chicken and sauce separately. The sauce keeps in the fridge for a few days. Cook fresh chicken, warm the sauce, and toss together right before serving.
Nutrition
Serving: 1serving | Calories: 658kcal | Carbohydrates: 95g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.07g | Cholesterol: 41mg | Sodium: 2144mg | Potassium: 567mg | Fiber: 3g | Sugar: 69g | Vitamin A: 180IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 2mg