Spicy Gochujang Fried Chicken

Crispy double-fried chicken pieces coated in spicy, garlicky, gochujang sauce. A restaurant-level comfort food dish made at home.

Course lunch, supper

Cuisine Asian, Korean

Keyword fried chicken, gochujang, spicy

Prep Time 20

Cook Time 10

Resting time 20

Servings people

Calories 574kcal

Ingredients

Fried chicken

300 grams boneless, skinless chicken breast cut into 1-inch cubes
1 tsp low-sodium soy sauce
1 egg
1/4 tsp white sugar
2 tbsp cornstarch for marinade
1/4 cup cornstarch for coating
1/4 cup all-purpose flour
5 cups canola or vegetable oil or enough oil for deep-frying

Gochujang sauce

2 tbsp gochujang
1 1/2 tbsp low-sodium soy sauce
3 tsp sesame oil
2 tsp rice wine vinegar
3 tbsp hot water
1 tsp garlic powder
2 cloves garlic minced
1/2 green onion chopped

Toppings

1/2 tsp toasted sesame seeds
1/2 green onion green part only, chopped

Instructions

To prepare the sauce, combine all the gochujang sauce ingredients in a medium bowl and mix well. Set aside.
To marinate the chicken, combine the diced chicken breast cubes with 1 tsp low-sodium soy sauce, 1 egg, 1/4 tsp white sugar, and 2 tbsp cornstarch in a large bowl. Mix well and set aside in the refrigerator for at least 15 minutes.
Take out the marinated chicken bowl from the refrigerator and add in 1/4 cup of cornstarch and 1/4 cup of all purpose flour. Mix well until the batter looks uniform and sticky (the batter should be sticky enough to stick to the chicken pieces).
Heat about 5 cups of canola or vegetable oil (or enough oil for deep-frying) in a pan or pot over medium high to high heat. If you see a lot of fast bubbling form when you dip in a wooden chopstick or a wooden spoon, the oil is ready. Fry the coated chicken pieces for 3 minutes on medium high to high heat until lightly brown and thoroughly cooked inside. You might have to fry in 2 batches to avoid overcrowding the pot. Play with the heat setting to maintain a frying heat strong enough to keep the chicken fiercely bubbling, but not too hot to avoid oil splattering. Once the chicken is cooked, after about 3 minutes, remove from oil and let rest on drying rack for about 3-5 minutes.
Refry the chicken pieces in high heat for about 1 to 1 1/2 minutes, until deep golden brown and crispy. Remove from oil and let rest on drying rack.
In a large pan, heat the sauce mixture over medium heat and bring to a boil. Let boil for about 30 seconds, and remove pan from heat. Add in the fried chicken pieces into the pan and combine well until all pieces are uniformly covered with the sauce.
Serve with toasted sesame seeds and chopped green onions.

Nutrition