Crispy Korean Chicken
@foodeanie cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Andries Jongsma on SeeMeCook
Bite-sized chicken breast is coated in cornflour, shallow-fried until crisp, and tossed in a sticky, spicy-sweet gochujang sauce. Serve with rice and a fried egg, finished with chilli oil if desired.
- Time
- 35 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chicken
- 400 g
- 60 g
- 60 g
Sauce
- 18 g
- 25 g
- 30 g
- 10 g
- 5 g
Garnish
Weights are estimates. Together, the ingredients weigh about 490 g before cooking, which is about 245 g per serving.
Steps
Cut the chicken breasts into evenly sized bite-sized pieces so they cook at the same rate. Pat the pieces dry if they are moist.
Place the cornflour in a shallow bowl. Add the chicken pieces and toss until every piece is evenly coated, shaking off any excess.
Pour enough neutral oil into a large frying pan to shallow-fry the chicken, then heat it over medium to medium-high heat until the oil is hot and shimmering.
Add the coated chicken to the hot oil in a single layer, working in batches if necessary so the pan is not crowded.
Shallow-fry the chicken, flipping the pieces regularly, until the coating is golden and crispy and the chicken is cooked through, about 8–12 minutes depending on piece size. The center should reach 165°F (74 °C) (74°C (165 °F)).
Transfer the cooked chicken to a plate or rack lined with paper towels. Carefully discard or reserve the frying oil, and wipe out the pan if needed.
In a clean pan, add the gochujang paste, soy sauce, honey, mirin, and rice wine vinegar. Stir to combine.
Heat the sauce over medium heat, stirring frequently, until it thickens and becomes glossy and sticky, about 2–4 minutes. Do not let the honey-based sauce scorch.
Add the crispy chicken to the thickened sauce. Toss until every piece is evenly coated in the sticky gochujang glaze.
Serve immediately, preferably with rice and a fried egg. Drizzle with chilli oil to garnish, if desired.
Notes
The source recommends serving the chicken with rice and a fried egg. The amount of cornflour and frying oil was not specified; practical estimates were added for recipe completeness. Serve immediately for the crispiest texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 794
- Protein
- 64 g
- Carbs
- 47 g
- Fat
- 38 g
- Fiber
- 1 g
Where the calories come from
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