Whenever I’m craving crispy fried chicken, I love to make my take on Korean-style gochujang chicken! Sweet, spicy, and double fried for extra crispiness, this is perfect for takeout at home. It’s also great paired with rice, my japchae recipe, or dumplings for a full meal. 🍽️ 

Ingredients (~4 servings)

For the chicken 

• 22oz boneless skinless chicken thighs 
• 1 tbsp minced garlic 
• 1 tbsp soy sauce
• 4 tbsp cornstarch 
• 4 tbsp flour 
• 1 large egg white (I used liquid egg whites so I used 2tbsp)
• Salt and pepper to taste
• 1/4 cup + 1-2tbsp extra water to help thin out batter 

For the gochujang sauce

• 3-4 tbsp gochujang hot pepper paste
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar 
• 1 tbsp sugar
• 3 tbsp water
• 1 tbsp minced garlic

Nutritional Information (per serving)

• Calories: ~420 cal
• Protein: ~32g
• Carbs: ~35g
• Fat: ~18g

Here’s how to make it:

1. Prepare the chicken: Wash chicken and cut into cubes and remove any fatty pieces. 
2. Mix the batter: In a large bowl, combine chicken,egg, salt, pepper, minced garlic, soy sauce, corn starch, flour, and water. Mix until the batter is a thin consistency. Add extra water (½ tbsp at a time) if needed.

3. Marinate the chicken: Set the chicken aside and allow to marinate for about 30 minutes.
4. Make the sauce: While the chicken marinades, mix together the gochujang, soy sauce, sesame oil, minced garlic, rice vinegar, sugar, and water in a small bowl.
5. Double fry the chicken: Heat vegetable oil over medium-high heat. Fry the chicken pieces until golden brown. Remove, let them cool for a few minutes, then fry again for extra crispiness. (This is a Korean double frying method that helps add extra crispiness!) 
6. Add the sauce: Toss the chicken in a skillet along with the sauce and allow to cook over medium heat for about 5 minutes. 
7. Garnish and serve: Plate the chicken, garnish with sesame seeds and chopped green onions. 

Enjoy!

What do you think of this recipe? Leave me a comment! 💛