Korean Gochujang Chicken Bites
These Korean Gochujang Chicken Bites are crispy, sticky, and packed with bold sweet-spicy flavor. Perfect as a party snack or weeknight treat, they’re quick to make and always a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Korean
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breast or thighs
- 1/2 cup (60g) potato starch (or cornstarch/all-purpose flour as substitute)
- Salt & black pepper, to taste
- 1 large egg
- Neutral oil (canola or vegetable), for frying (enough to cover chicken bites halfway in pan)
- 3 tablespoons (45g) gochujang (Korean chili paste)
- 2 tablespoons (30g) honey (or maple syrup)
- 2 tablespoons (30ml) soy sauce (low-sodium if preferred)
- 1 tablespoon (15ml) rice vinegar (or apple cider vinegar)
- 2–3 cloves garlic, minced
- 1 teaspoon (5g) ginger, finely grated (optional)
- 1 teaspoon (5ml) toasted sesame oil
- 1 tablespoon (12g) brown sugar (optional)
- 1 tablespoon toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- Cut chicken into bite-sized pieces (about 1-inch cubes) and pat dry with paper towels.
- In a large bowl, toss chicken with salt and black pepper. In a medium bowl, whisk the egg. Add chicken pieces to the egg and coat well.
- Sprinkle potato starch over the chicken and toss until each piece is evenly coated and no powdery spots remain.
- Pour enough neutral oil into a skillet to cover chicken bites halfway (about 1 inch deep). Heat over medium-high to 350°F (175°C).
- Fry chicken in batches for 3–4 minutes per side, turning with tongs, until golden brown and cooked through (internal temp 165°F/74°C). Remove and drain on paper towels or a wire rack.
- While chicken fries, combine gochujang, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and brown sugar (if using) in a small saucepan. Heat over medium-low, whisking until smooth and glossy (2–3 minutes). Optionally, blend for extra smoothness.
- Place fried chicken in a large clean bowl. Pour warm gochujang sauce over and toss to coat evenly.
- Garnish with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy.
Notes
For gluten-free, use tamari instead of soy sauce and ensure your gochujang is gluten-free. For extra crunch, double-fry the chicken. You can bake or air-fry for a lighter version. Adjust gochujang and honey for desired heat. Serve with cucumber salad, kimchi, or pickled radish. Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer.
Nutrition
- Serving Size: About 1/4 of recipe (approx. 6 ounces cooked chicken bites)
- Calories: 320
- Sugar: 10
- Sodium: 700
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 1
- Protein: 22
Keywords: Korean chicken, gochujang, party snack, fried chicken, spicy chicken, appetizer, Asian, game day, easy recipe, crispy chicken