Korean Fried Chicken is sweet, spicy, sticky, crispy, and anything but bland! Chicken bites are coated in a from-scratch sweet yet spicy sauce that’s made with staples like sesame oil, soy sauce, garlic, ginger, and more.
Why we love this Korean Fried Chicken Recipe
These fried chicken bites are seriously addictive thanks to their crispy consistency and mouthwatering sticky sauce! Check out why I’m so obsessed:
- Sweet and spicy: Each fried chicken bite is sweet with a little kick.
- Easy: With a few simple steps, this recipe comes together in no time at all.
- Versatile: While Korean fried chicken is delicious for dinner, make this recipe as an appetizer, for game day, or even as a side dish.
Is Korean fried chicken spicy?
The gochujang sauce certainly creates a spicy kick, but this fried chicken probably won’t make you break too much of a sweat! Feel free to add more or less gochujang to adjust the overall spice level to your liking.
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How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stove or in the oven so the chicken bites stay crispy.
Serving Suggestions
The most classic way to serve this saucy fried chicken is with white rice and garnishes like sesame seeds and green onions.
More Fried Chicken Recipes We Love
- Popeyes Chicken Sandwich
- Kentucky Fried Chicken
- Buttermilk Fried Chicken
- Chicken Egg Rolls
- Popcorn Chicken
- Chicken Taquitos
- Hot Honey Fried Chicken
Top Reader Review
“This was delicious! I’m not usually keen on frying with a lot of oil, but the sauce sounded so good, I decided to, and indeed, it was worth it — very spicy and just the right consistency. I’ll definitely be making this one again!” – Helen Betts
Korean Fried Chicken Recipe
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Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts cut into bite-size pieces
- 2 teaspoons sesame oil
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- ½ cup cornstarch
- ¾ cup cooking oil for frying
For the Sauce:
- ¼ cup honey
- ¼ cup soy sauce
- 3 tablespoons water
- 3 tablespoons gochujang Korean chilli paste
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ¼ cup onion finely chopped
- 2 cloves garlic minced
- 1 inch fresh ginger minced
- 1 teaspoon cornstarch +1 teaspoon of water
- 1 teaspoon water
For Serving:
- cooked white rice
- chopped green onions and sesame seeds
Instructions
- In a large bowl, combine the chicken, sesame oil, salt, ground ginger, and pepper. Stir well.1 ½ pounds boneless, skinless chicken breasts, 2 teaspoons sesame oil, ½ teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon ground black pepper
- Add the cornstarch and toss to fully coat the chicken pieces.½ cup cornstarch
- Heat the oil in a large skillet over medium-high heat. Line a plate with paper towel and set aside.¾ cup cooking oil
- Fry the chicken in batches. Once the oil is hot, add the chicken and fry for 3-4 minutes per side, until golden brown and crispy.
- Transfer the chicken to a plate lined with paper towel. Turn off the heat.
- Make the sauce. In a small bowl, whisk together the honey, soy sauce, water, gochujang, rice vinegar, and sesame oil.¼ cup honey, ¼ cup soy sauce, 3 tablespoons water, 3 tablespoons gochujang, 2 tablespoon rice vinegar, 1 teaspoon sesame oil
- Drain or wipe the excess oil from the pan, leaving about 1 tablespoon in the pan over medium heat.
- Add the onion, garlic, and fresh ginger to the pan. Cook for 1 minute. Pour in the sauce and stir.¼ cup onion, 2 cloves garlic, 1 inch fresh ginger
- Combine the 1 teaspoon of cornstarch and 1 teaspoon of water to make a slurry. Stir it into the sauce. Let the sauce sizzle for a minute until thickened.1 teaspoon cornstarch, 1 teaspoon water
- Once thick, turn off the heat, stir in the chicken pieces, and toss to coat them in the sauce.
- Sprinkle with chopped green onions and sesame seeds, serve with white rice, and enjoy.2 tablespoon rice vinegar, chopped green onions and sesame seeds, cooked white rice
Notes
How to make Korean Fried Chicken Step by Step
Fry the chicken: Combine 1 1/2lb of chopped chicken breasts with 2 tsp sesame oil, 1/2 tsp salt, 1/2 tsp ground ginger and 1/4 tsp black pepper. Add 1/2 cup cornstarch and toss to coat. Heat 3/4 cup oil in a skillet over medium-high heat. Once the chicken is hot, fry the chicken in batches for 3-4 minutes per side.
Set chicken aside: Once cooked, transfer the chicken to a paper towel lined plate and let cool.
Make the sauce: Whisk together 1/4 cup honey, 1/4 cup soy sauce, 3 tbsp water, 3 tbsp gochujang, 2 tbsp rice vinegar and 1 tsp sesame oil. Drain most of the oil from the pan, leaving just about 1 tbsp behind. Add 1/4 cup chopped onion, 2 cloves minced garlic and 1 inch of fresh minced ginger to the pan. Make a slurry with 1 tsp cornstarch and 1 tsp water and stir it into the sauce. Sizzle until thickened. Stir in the chicken pieces and toss to coat them in sauce.
Bob says
This a great recipe and I will use it for the Super Bowl Party this weekend.
Becky Hardin says
Let us know how it goes!
Helen Betts says
This was delicious! I’m not usually keen on frying with a lot of oil, but the sauce sounded so good, I decided to, and indeed, it was worth it — very spicy and just the right consistency. I’ll definitely be making this one again!
Becky Hardin says
Thanks for sharing with us, Helen!