Gochujang Chicken

Crispy, double-fried chicken bites tossed in a sticky, spicy-sweet Gochujang glaze with notes of toasted sesame, garlic, and brown sugar. Comforting and bold, best served over hot rice.

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Servings: 4

Prep Time: 25 minutes (plus 15 min velvet marinade)

Cook Time: 20 minutes

Difficulty: Intermediate

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Ingredients:

For the Chicken

• 1½ lbs chicken breast, cubed

• 1 tsp baking soda (for velveting)

• 2 eggs

• ½ cup all-purpose flour

• ½ cup cornstarch

• ½ tsp Chinese five spice

• ½ tsp smoked paprika

• ½ tsp salt

• ½ tsp black pepper

• Neutral oil, for frying

For the Sauce

• 2 tbsp unsalted butter

• 2 tbsp brown sugar

• 2 tbsp mirin

• 2 tbsp soy sauce

• 2 tbsp honey

• 1½ tbsp gochujang paste

• 1 tbsp toasted sesame oil

• 2 tbsp water

• ½ tsp Chinese five spice

• 1 tsp grated ginger

• 1 tsp minced garlic

For Garnish (optional)

• Sesame seeds

• Thinly sliced green onions

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Instructions:

1. Velvet the Chicken:

• In a bowl, toss cubed chicken with baking soda.

• Let it rest for 15 minutes, then rinse well and pat dry.

2. Make the Sauce:

• In a saucepan over medium heat, melt butter.

• Add brown sugar, mirin, soy sauce, honey, toasted sesame oil, water, five spice, Gochujang, ginger, and garlic.

• Stir and simmer until thick, glossy, and slightly sticky. Turn off heat and set aside.

3. Prepare the Batter:

• In one bowl: whisk eggs, smoked paprika, five spice, salt, and pepper.

• In another bowl: mix flour, cornstarch, smoked paprika, and five spice.

4. Coat the Chicken:

• Add chicken to the egg mixture and toss well.

• Add the dry flour mixture directly into the bowl and toss until the chicken is fully coated.

5. Fry the Chicken:

• Heat oil to 350°F in a deep pot or fryer.

• Fry chicken in batches for 3–4 minutes or until lightly golden.

• Drain, then increase oil heat slightly and double-fry for 1–2 more minutes until extra crispy.

6. Sauce & Serve:

• Toss the hot fried chicken in the Gochujang sauce until coated.

• Serve over steamed rice, and top with sesame seeds and green onions if desired.

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Recipe Notes

• Velveting with baking soda keeps the chicken extra tender.

• Double frying gives you that perfect Korean-style crisp.

• Adjust the Gochujang based on heat preference—start with less and add more if needed.