Gochujang Korean Fried Chicken Recipe

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Gochujang Korean Fried Chicken

Gochujang Korean Fried Chicken is a delectable dish that perfectly balances the rich, spicy, and slightly sweet flavors of Korea’s beloved gochujang sauce with the crispy goodness of fried chicken. This dish has taken the culinary world by storm, and for good reason! It’s an irresistible treat for those who love bold flavors and crave a crispy, juicy bite. Whether you’re hosting a dinner party, preparing for game night, or simply indulging in a delicious homemade meal, this recipe is sure to be a crowd-pleaser.

Ingredients

For the Chicken:

  • 1 kg (2.2 lbs) chicken wings or drumettes
  • 1 cup buttermilk (or milk mixed with 1 tablespoon of vinegar)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Breading:
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon baking powder
  • ½ teaspoon cayenne pepper (optional, for extra spice)
The Gochujang Sauce:
  • ⅓ cup gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
For Garnish:
  • Sesame seeds
  • Thinly sliced green onions
Additional:
  • Vegetable oil for frying

Preparation

Step1: Prepare the Chicken
  1. Rinse the chicken pieces under cold water and pat them dry with a paper towel.
  2. In a large bowl, mix buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken to the marinade, ensuring all pieces are coated.
  3. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Step2: Create the Breading Mixture
  1. In a shallow dish, combine all-purpose flour, cornstarch, paprika, baking powder, and cayenne pepper.
  2. Mix well to ensure even seasoning.
Step3: Coat the Chicken
  1. Remove the chicken from the marinade, letting excess liquid drip off.
  2. Dredge each piece in the flour mixture, pressing firmly to create an even coating. Set aside on a wire rack.
Step4: Fry the Chicken
  1. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
  2. Fry the chicken in batches to avoid overcrowding, cooking for 8–10 minutes per batch until golden brown and crispy.
  3. Remove and drain on a wire rack or paper towels.
Step5: Make the Gochujang Sauce
  1. In a small saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
  2. Simmer over medium heat, stirring frequently, for 5–7 minutes until thickened and glossy.
Step6: Toss the Chicken in Sauce
  1. Place the fried chicken in a large bowl.
  2. Pour the gochujang sauce over the chicken and toss until each piece is generously coated.

Variations

  1. Baked Option: Instead of frying, bake the breaded chicken in a preheated oven at 400°F (200°C) for 25–30 minutes, flipping halfway through.
  2. Air Fryer: Cook the chicken in an air fryer at 375°F (190°C) for 20–25 minutes for a healthier alternative.
  3. Spicier Sauce: Add a teaspoon of Korean red chili flakes (gochugaru) to the sauce for an extra kick.
  4. Vegetarian Alternative: Substitute chicken with cauliflower florets for a vegetarian-friendly dish.

Cooking Notes

  • Oil Temperature: Maintaining the correct oil temperature is crucial for crispy chicken. Use a thermometer to ensure it stays at 350°F (175°C).
  • Marinating: For the best flavor and tender texture, marinate the chicken overnight if time allows.
  • Double Frying: For ultra-crispy chicken, fry the pieces a second time for 2–3 minutes after their initial frying.

Serving Suggestions

  1. Serve the chicken hot with steamed white rice or Korean-style pickled radishes (chikin-mu) for a traditional pairing.
  2. Add a side of kimchi for a tangy, fermented complement.
  3. Pair with a refreshing cucumber salad or a light Asian slaw to balance the richness of the dish.

Tips

  • Use fresh chicken for the juiciest results.
  • If gochujang is too spicy for your taste, reduce the amount and balance with additional honey or brown sugar.
  • Always pat the chicken dry before marinating to help the coating adhere better.
  • Garnish generously with sesame seeds and green onions for added flavor and a professional presentation.

Prep Time

  • Prep Time: 20 minutes
  • Marination Time: 1 hour (minimum)
  • Cooking Time: 30 minutes
  • Total Time: Approximately 1 hour 50 minutes

Nutritional Information (Per Serving)

  • Calories: 480
  • Protein: 25g
  • Sodium: 920mg

FAQs About Gochujang Korean Fried Chicken

1. What is Gochujang?

Gochujang is a traditional Korean fermented red chili paste. It combines chili powder, glutinous rice, fermented soybeans, and salt for a uniquely savory, sweet, and spicy flavor.

2. Can I make this dish gluten-free?

Yes! Use gluten-free flour and tamari in place of soy sauce to make the dish gluten-free.

3. How do I store leftovers?

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness.

4. Is gochujang available outside of Korea?

Yes, gochujang is widely available in Asian markets and online stores.

Conclusion

Gochujang Korean Fried Chicken is a flavor-packed dish that’s perfect for anyone who loves bold, spicy, and savory flavors. Whether you’re making it for a casual meal or a special occasion, this recipe is guaranteed to impress. With its crispy texture, sticky sauce, and vibrant garnishes, it’s a dish that brings the essence of Korean cuisine right to your table. Give it a try, and enjoy the delicious world of gochujang!

Print
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Gochujang Korean Fried Chicken

Gochujang Korean Fried Chicken Recipe

  • Author: Imili Johnson
  • Total Time: Approximately 1 hour 50 minutes
Print Recipe

Ingredients

Scale

Ingredients

For the Chicken:

  • 1 kg (2.2 lbs) chicken wings or drumettes
  • 1 cup buttermilk (or milk mixed with 1 tablespoon of vinegar)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
For the Breading:
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon baking powder
  • ½ teaspoon cayenne pepper (optional, for extra spice)
The Gochujang Sauce:
  • ⅓ cup gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
For Garnish:
  • Sesame seeds
  • Thinly sliced green onions
Additional:
  • Vegetable oil for frying

Instructions

Preparation

Step1: Prepare the Chicken
  1. Rinse the chicken pieces under cold water and pat them dry with a paper towel.
  2. In a large bowl, mix buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken to the marinade, ensuring all pieces are coated.
  3. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Step2: Create the Breading Mixture
  1. In a shallow dish, combine all-purpose flour, cornstarch, paprika, baking powder, and cayenne pepper.
  2. Mix well to ensure even seasoning.
Step3: Coat the Chicken
  1. Remove the chicken from the marinade, letting excess liquid drip off.
  2. Dredge each piece in the flour mixture, pressing firmly to create an even coating. Set aside on a wire rack.
Step4: Fry the Chicken
  1. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
  2. Fry the chicken in batches to avoid overcrowding, cooking for 8–10 minutes per batch until golden brown and crispy.
  3. Remove and drain on a wire rack or paper towels.
Step5: Make the Gochujang Sauce
  1. In a small saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
  2. Simmer over medium heat, stirring frequently, for 5–7 minutes until thickened and glossy.
Step6: Toss the Chicken in Sauce
  1. Place the fried chicken in a large bowl.
  2. Pour the gochujang sauce over the chicken and toss until each piece is generously coated.

Notes

Cooking Notes

  • Oil Temperature: Maintaining the correct oil temperature is crucial for crispy chicken. Use a thermometer to ensure it stays at 350°F (175°C).
  • Marinating: For the best flavor and tender texture, marinate the chicken overnight if time allows.
  • Double Frying: For ultra-crispy chicken, fry the pieces a second time for 2–3 minutes after their initial frying.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 480
  • Sodium: 920mg
  • Protein: 25g

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