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.
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
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.
Notes
Substitute chicken breasts with boneless thighs for a juicier texture.
Reduce gochujang and red pepper flakes for a milder flavor.
Double fry the chicken for extra crispiness.
Add toasted sesame seeds for extra flavor and crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 762 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 140 mg
