Here’s How You Make It
Preparing the chicken
Cooking the Chicken
Why This Recipe Works
Easy – Don’t be put off by the couple of steps in this recipe. Once you have the chicken cut, and marinated, it’s just a matter of dipping, frying, and saucing…seriously so very easy and done in just 30 minutes! Gochujang sauce – This is the hidden gem of sauces that’s only recently become popular, although it’s been around forever. I wish I’d known about it sooner anyway. It’s a little bit spicy, kinda earthy, and so bold and flavorful, you’ll want to make all the Gochujang sauce everything. Frying – Yes, this Korean chicken recipe does call for frying (it is “fried chicken” after all) but it’s not deep fried like you might be thinking. 1 cup of oil spread out on a skillet isn’t really that much, and you need it to get that crispy, crunchy outside on this Korean fried chicken. Versatile – Think of this Korean BBQ recipe as a fried chicken that’s so easily adaptable. You can serve it over rice or noodles, add a veggie to it (see how in Expert Tips), make it hotter, make it saucier, or even use the sauce on a whole chicken breast or thighs instead if you want a thicker cut of meat. Mix it up – you won’t be sorry.
What Goes Best with Korean Fried Chicken?
Broccoli (as prepared below), is delicious with Korean fried chicken, as would be green beans or Brussels sprouts. Spicy cucumber salad or seaweed salad Asian Grilled Corn on the Cob Garlic bread with chili oil spread on top Pickled radishes or red onions Chopped Asian Salad Asian Cranberry Almond Salad + Sesame Dressing
Expert Tips
Having trouble finding Gochujang sauce? It’s a Korean chili paste that can commonly be found in the Asian cuisine section of most any grocery store. You can also find it online too. Want to add broccoli to this Korean fried chicken? That’s easy. All you need to do is toss some cuts of fresh broccoli in a bit of sesame oil and season with salt, pepper, and Asian five-spice seasoning (found in the spice aisle). Sauté the broccoli in a pan over medium-high heat for 5-8 minutes. Then, remove it from the heat and serve with the Korean fried chicken recipe and rice. Double the sauce if you plan on adding this over noodles or rice – you’ll want the carbs to soak up all the Gochujang saucy goodness. Other great toppings to add to this Korean fried chicken include slices of jalapenos, green onions, sesame seeds, chili garlic oil, Sriracha, cracked black pepper, Japanese mayo, and more. This Korean fried chicken will keep in the fridge for up to 5 days. Double the sauce and keep half in the fridge for another time – you’ll want it!
For more delicious ways to do up chicken, try my recipes for Crispy Korean BBQ Oven Baked Chicken Wings, Buffalo Popcorn Chicken, and Crispy Coconut Chicken Tenders.
More Asian-Inspired Recipes
Spicy Korean Beef Noodles Korean BBQ Chicken Korean BBQ Oven Baked Chicken Wings Slow Cooker Korean BBQ Pork Tacos Baked Crispy Shrimp with Dynamite Sauce P.F. Chang’s Mongolian Beef
