Gochujang Korean Fried Chicken

Crispy twice-fried chicken pieces, coated in a sweet & spicy sauce.

Gochujang Korean Fried Chicken

5 from 1 vote
Print Pin Rate
Course: Side Dish, Snack
Cuisine: Bar Food, Korean, Street Food
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 portion

Ingredients

Gochujang Sauce

  • 1 teaspoon gochujang paste
  • 1 teaspoon rice wine
  • 1/2 teaspoon garlic & ginger paste
  • 1 teaspoon light soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon honey
  • 2 teaspoons palm sugar or brown sugar
  • 1 pinch white pepper
  • 1 dash sesame oil
  • 2 teaspoons water
  • 1 teaspoon lime juice

Chicken

  • 1 boneless, skinless chicken breast fillet
  • 1/4 teaspoon garlic & ginger paste
  • 1 teaspoon rice wine
  • 1 pinch sea salt
  • 1 pinch white pepper
  • 3-4 tablespoons potato flour or corn flour
  • vegetable oil for deep frying

To Serve

  • 1 spring onion finely sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  • In a small pot, add gochujang paste, rice wine, garlic & ginger paste, light soy sauce, rice wine vinegar, honey, palm sugar or brown sugar, white pepper, sesame oil and water. Mix well and set aside.
  • Trim any excess fat from the chicken breast and cut into small bite sized pieces. Add garlic & ginger paste, salt, white pepper & rice wine. Mix well & set aside for 5 minutes. Add the potato flour or corn flour and mix well once again until all of the chicken pieces are well coated.
  • Heat oil for deep frying to 180c. Carefully place the chicken pieces in to the pan and fry for 3-4 minutes or until just cooked through. Remove from the pan and set aside. Increase the heat to 190c and return the chicken pieces to the pan. Fry for a further 1-2 minutes or until golden and crispy. Remove the cooked chicken pieces from the pan, drain off any excess oil and set aside.
  • As the chicken cooks, heat the prepared gochujang sauce over a medium heat for 3-4 minutes until bubbling and slightly reduced. When the sauce is ready, finish by adding 1 teaspoon lime juice. In a large bowl, combine the cooked chicken pieces and gochujang sauce, mixing well until all of the chicken pieces are coated.
  • Arrange the gochujang chicken on a serving plate. Garnish with spring onions & toasted sesame seeds and serve.

Notes

Gochujang is a fermented red chilli paste made with chilli powder, soy bean powder, rice and salt.  It can be used to add a sweet & spicy note to any soups, stews or or marinated meats.

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