Crispy, bite-sized fried chicken coated in a sticky, sweet, and spicy gochujang glaze. Perfect as a snack, appetizer, or main dish with bold Korean street food flavors.
1lbboneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/2cupcornstarch
1/4cupall-purpose flour
1/2teaspoonsalt
1/2teaspoonblack pepper
1/2teaspoongarlic powder
2largeeggs, beaten
vegetable oil, for frying
2tablespoonsgochujang (Korean chili paste)
2tablespoonssoy sauce
2tablespoonshoney
1tablespoonbrown sugar
2clovesgarlic, minced
1teaspoonsesame oil
1tablespoonrice vinegar
1tablespoonwater (optional, to thin sauce)
1tablespoontoasted sesame seeds (for garnish)
2green onions, chopped (for garnish)
Instructions
Season chicken pieces with salt, black pepper, and garlic powder.
In a bowl, mix cornstarch and all-purpose flour.
Dip chicken pieces into beaten eggs, then dredge in the cornstarch-flour mixture. For extra crunch, dip again into eggs and coat once more in the dry mixture.
Heat vegetable oil in a deep fryer or skillet to 350°F (175°C).
Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
In a saucepan, combine gochujang, soy sauce, honey, brown sugar, minced garlic, sesame oil, and rice vinegar. Add water if needed to thin the sauce.
Cook sauce over medium heat, stirring, until bubbly and slightly thickened, about 3–4 minutes.
Toss the fried chicken in the glaze until fully coated.
Garnish with toasted sesame seeds and chopped green onions. Serve hot.