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Korean Fried Chicken with Spicy Gochujang Honey Sauce Recipe

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4 from 3 reviews

This Korean Fried Chicken recipe features crispy, double-fried chicken chunks coated in a sweet and spicy gochujang-based sauce. The chicken is coated twice in a seasoned cornstarch and flour mixture for extra crunch, then deep-fried to golden perfection and tossed in a flavorful sauce made of honey, soy sauce, garlic, and chili paste. Perfect for a tasty, addictive appetizer or main dish, this recipe serves 4 in about 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken & Coating

  • 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

Sauce

  • 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

Instructions

  1. Prepare the sauce: In a medium bowl, combine ketchup, gochujang paste, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil. Stir until smooth and set aside.
  2. Mix the dry coating: Whisk together cornstarch, flour, salt, and black pepper in a large, shallow bowl.
  3. Beat the eggs: In a separate bowl, beat 2 eggs thoroughly.
  4. Heat the oil: Pour about 2 inches of canola oil into a deep frying pan. Heat over medium-high heat until hot and shimmering.
  5. Double coat the chicken: Dip each chicken chunk into the beaten eggs, then coat with the cornstarch-flour mixture. Repeat by dipping again in the eggs and then the dry mixture for an extra crispy crust. Work in batches and arrange coated pieces on a plate. If time allows, let rest for 10 minutes to set the coating.
  6. Fry the chicken: Carefully fry chicken pieces in batches in the hot oil until golden brown and crispy, about 5-7 minutes per batch. Remove cooked pieces and drain on a paper towel-lined plate.
  7. Cook the sauce: Discard the frying oil safely. Pour the prepared sauce into the same pan and heat gently, stirring until it thickens and becomes glossy.
  8. Toss chicken in sauce: Add the fried chicken back to the pan with the sauce, tossing thoroughly to coat each piece.
  9. Serve: Transfer to a serving plate and optionally garnish with sliced green onions and toasted sesame seeds. Enjoy immediately while crispy.

Notes

  • Double coating the chicken with egg and starch mixture ensures extra crispy texture.
  • You can adjust the spice level by adding more or less gochujang or red pepper flakes.
  • Letting the coated chicken rest before frying helps the crust adhere better.
  • Use a deep frying pan to maintain consistent oil temperature and safety.
  • Serve immediately for best texture—fried chicken can lose crispiness if left to sit too long.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean

Find it online: https://monicarecipes.com/korean-fried-chicken-with-spicy-gochujang-honey-sauce-recipe/