Name: Korean Fried Chicken with Spicy Gochujang Honey Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 2 pounds chicken breast, cut into 1-inch chunks; 1 cup cornstarch; 1/4 cup flour (gluten-free flour works as well); 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 eggs, beaten; Canola oil, for frying; 1/4 cup ketchup; 3 tablespoons gochujang paste (or chili sauce, adjust for spice level); 1/4 cup honey; 3 tablespoons brown sugar; 1/3 cup soy sauce; 1/2 cup water; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes; 1 tablespoon cornstarch; 2 teaspoons sesame oil

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If you crave a dish that perfectly balances irresistible crunch with a bold, spicy-sweet punch, then this Korean Fried Chicken with Spicy Gochujang Honey Sauce Recipe is about to become your new obsession. Imagine bite-sized pieces of chicken, double-coated and fried to golden perfection, then lavishly tossed in a sauce that beautifully melds the smoky heat of gochujang with luscious honey and a savory soy glaze. It’s a dish that delivers excitement in every bite, packed with layers of flavor that keep you reaching for more, whether for a weeknight dinner or an unforgettable gathering with friends.

Ingredients You’ll Need

The image shows small pieces of raw light pink meat in a large clear glass bowl placed on a white marbled surface. Around it, there are smaller clear glass bowls and containers holding various ingredients: a dark brown liquid, a red sauce, a white powder, an egg yolk in clear glass, a yellow oil, chopped white garlic, some brown paste, a clear liquid in a measuring cup, salt and black pepper in a small wooden dish, coarse salt, black pepper, red chili flakes, and some white flour. An uncooked whole brown egg rests on the surface, and part of a white and red checked cloth is visible on the left side. The items are spaced neatly, creating a clean and organized look photo taken with an iphone --ar 4:5 --v 7

The magic of Korean Fried Chicken lies in the simplicity and quality of its ingredients. Each component, from the crispy coating to the vibrant sauce, plays a vital role in creating a dish bursting with texture and flavor.

Chicken breast (2 pounds): Cut into 1-inch chunks for perfect bite-sized pieces that cook evenly.
Cornstarch (1 cup): Essential for that signature extra-crispy crust that Korean fried chicken is famous for.
Flour (1/4 cup): Adds just enough weight to the coating to hold on tight during frying; gluten-free options work great here.
Salt (1/2 teaspoon): Enhances the natural flavor of the chicken and the crust.
Ground black pepper (1/4 teaspoon): Adds a gentle heat and depth to the coating.
Eggs (2, beaten): Acts as a glue between the chicken and the coating, ensuring a perfect crust.
Canola oil: Ideal for deep frying due to its high smoke point and neutral flavor.
Ketchup (1/4 cup): Adds tang and balances the sweetness in the sauce.
Gochujang paste (3 tablespoons): The heart of the sauce, providing that unmistakable Korean chili flavor with a hint of sweetness.
Honey (1/4 cup): Brings a rich, natural sweetness that harmonizes beautifully with the spicy elements.
Brown sugar (3 tablespoons): Deepens the sweetness with its molasses undertones.
Soy sauce (1/3 cup): Delivers savory umami and saltiness to round out the sauce.
Water (1/2 cup): Helps to create the perfect sauce consistency.
Garlic (3 cloves, minced): Adds fragrant sharpness and depth.
Red pepper flakes (1/4 teaspoon): Kick up the heat just a notch for extra excitement.
Cornstarch (1 tablespoon): Used in the sauce to give it that glossy, luscious finish.
Sesame oil (2 teaspoons): A finishing touch that enhances the sauce with a toasty nutty aroma.

How to Make Korean Fried Chicken with Spicy Gochujang Honey Sauce Recipe

Step 1: Prepare the Sauce

Start by combining all the sauce ingredients: ketchup, gochujang paste, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil in a medium bowl. Mixing this early allows the flavors to meld nicely while you prepare the chicken.

Step 2: Whisk Dry Coating Mixture

In a large, shallow bowl, whisk together the cornstarch, flour, salt, and black pepper. This mixture is what gives the chicken that irresistibly light yet crispy texture.

Step 3: Beat the Eggs

Pour the beaten eggs into a separate bowl. This will help the chicken pieces hold onto the coating twice for extra crunch.

Step 4: Heat the Oil

Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat. The oil should be hot enough so that a little coating dropped into it sizzles immediately.

Step 5: Coat the Chicken

Dip each chicken chunk into the beaten eggs, then coat it generously in the dry mixture. For the crispiest results, dip the coated chicken once again into the eggs and then back into the dry mix. Working in batches prevents overcrowding the pan, which keeps the oil temperature steady.

Step 6: Let the Chicken Rest

Arrange the coated pieces on a plate and let them rest for 10 minutes if you have time. This pause helps the coating set so it sticks better during frying.

Step 7: Fry the Chicken

Carefully place the chicken pieces in the hot oil, frying until they are golden brown and crispy, usually about 4-5 minutes per batch. Remove the cooked chicken and place it on a paper towel-lined plate to drain excess oil.

Step 8: Toss Chicken in Sauce

Discard the frying oil safely, then add the chicken back to the pan. Pour the prepared sauce over the chicken and toss gently to coat every piece in the vibrant, flavorful glaze that defines this Korean Fried Chicken with Spicy Gochujang Honey Sauce Recipe.

Step 9: Serve and Enjoy

Serve immediately with your favorite garnish or sides. The chicken should be crispy, sticky, and impossibly delicious.

How to Serve Korean Fried Chicken with Spicy Gochujang Honey Sauce Recipe

A close-up view of a pile of crispy, golden-brown fried pieces covered in a shiny reddish-orange sauce, sprinkled with small white sesame seeds and thinly sliced green onions. The texture of the fried pieces looks crunchy and the sauce gives them a slightly wet, glossy look, making the colors vibrant. The dish is placed on a white marbled surface with no plate visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of toasted sesame seeds and thinly sliced green onions add freshness and a little crunch, making your presentation pop and the flavors even more vibrant. A wedge of lime on the side can offer a zesty contrast to the sweet-spicy sauce.

Side Dishes

This Korean Fried Chicken pairs beautifully with cool, crisp sides like pickled radishes or a light cabbage slaw that cuts through the richness. Steamed white rice or fried rice will soak up the sauce perfectly, making each bite balanced and satisfying.

Creative Ways to Present

For a fun twist, serve the chicken over a bed of fresh greens or as a shareable platter with toothpicks for dipping. Incorporate some kimchi on the side for authentic Korean flair, or drizzle extra gochujang honey sauce on the plate for that restaurant-style wow factor.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Korean Fried Chicken in an airtight container in the refrigerator for up to 3 days. To maintain some crispiness, separate the chicken from the sauce before storing.

Freezing

If you want to freeze leftovers, place the cooked chicken pieces on a baking sheet to freeze individually, then transfer to a freezer-safe container. They will keep well for up to 2 months. Store the sauce separately in a sealed jar or container.

Reheating

For the best texture when reheating, warm the chicken in a preheated oven at 375°F (190°C) for about 10 minutes. To refresh the sauce, gently heat it on the stove and toss the chicken just before serving to avoid sogginess.

FAQs

Can I use dark meat instead of chicken breast?

Absolutely! Dark meat like thighs tends to be juicier and adds extra flavor, but you may need to adjust the cooking time slightly to ensure it’s cooked through.

How spicy is this sauce?

The heat level depends on the amount of gochujang you add. Start with three tablespoons for moderate spice, and adjust according to your taste. Red pepper flakes add an additional mild kick.

Is this recipe gluten-free?

By using gluten-free flour instead of regular flour and ensuring your soy sauce is gluten-free, this dish can easily be adapted to fit a gluten-free diet.

Can I bake instead of fry the chicken?

Baking is a healthier alternative, but the coating won’t be as crispy as frying. To get closer to that texture, try baking the chicken on a wire rack and give it a quick broil at the end.

What can I substitute if I don’t have gochujang?

You can use a combination of chili paste or sauce mixed with a bit of miso paste or tomato paste to mimic the sweet, spicy, and savory profile of gochujang. Adjust the sweetness and spice to taste.

Final Thoughts

This Korean Fried Chicken with Spicy Gochujang Honey Sauce Recipe is a true keeper in my kitchen because it combines bold flavors and textures that bring joy to every meal. Whether you’re cooking for family or entertaining friends, the crispy chicken coated in that sticky, spicy-sweet sauce is sure to steal the show. Give it a try—you’ll find yourself making it again and again!