A popular Korean dish featuring crispy fried chicken coated in a sticky, sweet, and spicy gochujang sauce. It’s an explosion of flavors and textures, perfect as a main course or a crowd-pleasing appetizer.
Spicy Gochujang Chicken
A popular Korean dish featuring crispy fried chicken coated in a sticky, sweet, and spicy gochujang sauce. It's an explosion of flavors and textures, perfect as a main course or a crowd-pleasing appetizer.
Ingredients
- 1 kg chicken wings or boneless thighs cut into bite-sized pieces
- 0.5 cup all-purpose flour for dredging
- 4 cup vegetable oil for frying
- 0.5 cup gochujang Korean chili paste
- 0.25 cup soy sauce
- 0.25 cup honey or maple syrup
- 3 cloves garlic minced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds for garnish (optional)
- 2 stalk green onions sliced for garnish (optional)
Instructions
- 1. Pat chicken pieces dry. In a bowl, toss chicken with flour until evenly coated.
- 2. Heat vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Carefully add chicken in batches, ensuring not to overcrowd the pan. Fry for 6-8 minutes until golden brown and cooked through. For extra crispiness, remove chicken, increase oil temperature to 375°F (190°C), and fry again for 2-3 minutes until deep golden and extra crispy. Remove and drain on a wire rack.
- 3. In a separate saucepan, combine gochujang, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Bring to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the sauce thickens to a glossy consistency.
- 4. Add the fried chicken to the saucepan with the sauce. Toss gently to ensure all pieces are evenly coated.
- 5. Serve immediately, garnished with sesame seeds and sliced green onions if desired.
Notes
For extra crispy chicken, consider double-frying: fry once for 6-8 minutes, remove, then fry again for 2-3 minutes at a higher temperature (375°F/190°C). Garnish with sesame seeds and sliced green onions. Serve with steamed rice or pickled radishes.
