Name: Spicy Korean Boneless Wings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 lb boneless skinless chicken breasts, cut into 1-inch pieces; 2 Tbsp cornstarch; oil for frying; 2 Tbsp melted butter; 1/4 cup brown sugar; 2 Tbsp low-sodium soy sauce; 2 Tbsp gochujang paste; 2 Tbsp rice vinegar; 2 tsp sesame oil; 1 tsp fresh grated ginger; 1 garlic clove, minced; 1 tsp red pepper flakes; 1 green onion, thinly sliced

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I make these spicy Korean boneless wings when I want something crispy, bold, and packed with flavor. Each bite is juicy chicken coated in a glossy sweet-spicy sauce with gochujang, garlic, and ginger that delivers a perfect balance of heat and sweetness.

Spicy Korean Boneless Wings

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 lb boneless skinless chicken breasts, cut into 1-inch pieces

2 tablespoon cornstarch

oil for frying

2 tablespoon melted butter

¼ cup brown sugar

2 tablespoon low-sodium soy sauce

2 tablespoon gochujang paste

2 tablespoon rice vinegar

2 teaspoon sesame oil

1 teaspoon fresh grated ginger

1 garlic clove, minced

1 teaspoon red pepper flakes

1 green onion, thinly sliced

Directions

I start by cutting the chicken into evenly sized bite-sized pieces and placing them in a large bowl. I add the cornstarch and toss everything until the chicken is lightly coated.

I heat oil in a skillet over medium-high heat, then fry the chicken in batches. I cook it until golden brown and fully done, which usually takes about 8 to 10 minutes. Once cooked, I transfer the chicken to paper towels to drain excess oil.

In another bowl, I whisk together the melted butter, brown sugar, soy sauce, gochujang, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes until smooth.

I add the hot chicken into the sauce and toss it well so every piece is coated evenly. I finish by sprinkling sliced green onions on top and serve it immediately while it’s hot and crispy.

Servings and timing

I prepare this recipe in about 25 minutes total.

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Servings: 4 servings

Calories: 762 kcal per serving

Variations

I sometimes switch chicken breasts for boneless chicken thighs when I want a juicier texture. If I prefer less heat, I reduce the gochujang and red pepper flakes slightly. For extra crunch, I double fry the chicken. I also like adding toasted sesame seeds on top for a nutty finish. When I want a lighter version, I bake or air fry the chicken instead of deep frying.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use the oven or air fryer to bring back some crispiness instead of the microwave. If I do use the microwave, I heat it in short intervals to avoid drying out the chicken.

FAQs

Can I make this recipe less spicy?

I reduce the amount of gochujang and red pepper flakes to control the heat while still keeping the flavor.

Can I use an air fryer instead of frying?

I air fry the coated chicken at around 200°C (400°F) until crispy, shaking halfway through for even cooking.

What can I serve with these wings?

I like serving them with steamed rice, pickled vegetables, or a simple salad to balance the richness.

Can I prepare the sauce in advance?

I make the sauce ahead and store it in the fridge for up to 2 days, then reheat it gently before tossing with the chicken.

How do I keep the chicken crispy after coating?

I serve the wings immediately after tossing in the sauce, since the coating softens over time.

Conclusion

I enjoy making these spicy Korean boneless wings whenever I want something comforting yet exciting. The crispy texture combined with the bold, sweet-spicy sauce makes this dish irresistible. It’s simple, quick, and always a crowd-pleaser in my kitchen.

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Spicy Korean Boneless Wings

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Halal

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Description

Crispy boneless chicken bites coated in a glossy sweet and spicy Korean-style sauce made with gochujang, garlic, and ginger. Perfect for a bold appetizer or satisfying main dish.

Instructions

Place the chicken pieces in a large bowl and toss with cornstarch until evenly coated.
Heat oil in a skillet over medium-high heat and fry the chicken in batches for 8–10 minutes until golden brown and fully cooked.
Transfer cooked chicken to paper towels to drain excess oil.
In a separate bowl, whisk together melted butter, brown sugar, soy sauce, gochujang, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes until smooth.
Add the hot chicken to the sauce and toss until evenly coated.
Garnish with sliced green onions and serve immediately.