Korean Chicken Recipe: Crispy, Sweet, and Savory Delight
Our Korean Chicken Recipe features perfectly crispy chicken drenched in a sticky, sweet, and savory sauce with just the right amount of kick. This is the kind of dinner that will have everyone begging for seconds! It’s a guaranteed crowd-pleaser, perfect for family meals, gatherings with friends, or even a satisfying weeknight treat. Prepare to be amazed by the explosion of flavors and the irresistible texture of this Korean-inspired dish.
Korean Chicken Recipe Ingredients: The Key to Flavor
Let’s break down the essential ingredients that make this Korean chicken recipe so incredibly delicious. Each component plays a crucial role in creating the perfect balance of sweet, savory, and spicy flavors.
| Ingredients | Tips |
|---|---|
| Crispy Chicken | While my from-scratch fried chicken (included in the recipe card below) is unbeatable, it’s not always practical for busy weeknights. Feel free to use frozen crispy chicken strips for a quick and convenient option. Air frying the frozen chicken is my preferred method for achieving optimal crispiness. |
| Sesame Oil & Garlic | Toasted sesame oil provides a rich, nutty flavor that elevates the entire dish. Be sure to stir the garlic constantly while cooking to prevent it from burning, which can impart a bitter taste. We want a fragrant garlic flavor, not a burnt one! |
| Ketchup & Gochujang | Gochujang, a Korean chili paste, is the key to the sauce’s signature spiciness. The heat level can vary significantly between brands, so use one you’re familiar with and enjoy. Start with a smaller amount and add more to taste if you prefer a spicier dish. This allows you to customize the heat to your personal preference. |
| Honey & Brown Sugar | This sweet combination is essential for balancing the spice from the gochujang and creating that beautiful, glossy glaze that coats the chicken. The honey adds a delicate sweetness, while the brown sugar contributes a deeper, caramel-like flavor. |
| Soy Sauce & Toppings | Use regular soy sauce (not light or low-sodium) in this recipe to provide the necessary umami and savory depth. For a final touch of flavor and visual appeal, garnish the dish with sesame seeds and thinly sliced green onions. These additions enhance both the taste and presentation of the Korean chicken. |
How To Make Korean Chicken Recipe: Step-by-Step Guide
Making this flavorful Korean chicken at home is easier than you might think! Follow these simple steps for a restaurant-quality dish that will impress your family and friends.
- Cook Chicken: Prepare the chicken according to your preferred method, either from scratch using the recipe in the card below or by using frozen crispy chicken strips for a quick shortcut.
- Start the Sauce: Heat sesame oil in a pot over medium heat. Add minced garlic and stir constantly until fragrant, being careful not to burn it. This usually takes about 30 seconds.
- Build the Sauce: Stir in the remaining sauce ingredients: ketchup, gochujang, honey, brown sugar, and soy sauce. Cook until the sugar is dissolved and the sauce is smooth and well combined. This ensures a consistent and delicious flavor throughout the sauce.
- Adjust Flavor: Taste the sauce and adjust the heat or seasoning as needed. Add more gochujang for a spicier kick or a pinch of salt if necessary. This step allows you to personalize the sauce to your exact taste preferences.
- Toss & Serve: Add the cooked chicken to the sauce and toss gently to coat evenly. Serve immediately and enjoy the explosion of flavors!
What To Serve With This Korean Chicken Recipe: Perfect Pairings
To complete your Korean chicken experience, consider these delicious side dishes that complement the flavors and textures of the main course.
- Steamed Rice: A classic and essential pairing for soaking up every last drop of the flavorful Korean sauce. White rice, brown rice, or even sticky rice all work well.
- Simple Veggies: Keep things light and fresh with steamed or roasted vegetables like broccoli, green beans, or snap peas. The crispness of the vegetables provides a delightful contrast to the tender chicken.
- Crunchy Slaw: My simple Asian slaw recipe is the perfect side dish to balance the richness of the Korean chicken. The refreshing crunch and tangy dressing create a harmonious combination.
- Cucumber Salad: Cool, crisp, and refreshing, a cucumber salad offers a welcome contrast to the saucy chicken. The light and tangy flavors cleanse the palate and provide a refreshing element to the meal.
- Lettuce Cups: For a fun and lighter option, spoon the Korean chicken into butter lettuce cups. This creates a flavorful and satisfying meal that’s perfect for a healthier twist.
More Delicious Dinner Ideas:
Chicken and Butternut Squash
Asian Chicken Bowl
Asian Chicken Tacos
Easy Asian Steak Bites
Korean Chicken Recipe
This recipe delivers crispy fried chicken coated in a flavorful, sticky Korean sauce that’s perfectly sweet, savory, and subtly spicy. Seconds are basically guaranteed!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
- By: Chelsea Lords
Video
Equipment
- Medium pot
- Large pot plus thermometer, if frying
Ingredients
- 1 pound frozen crispy chicken strips or make chicken from scratch
- 2 tablespoons toasted sesame oil
- 3-1/2 tablespoons minced garlic
- 1/4 cup + 2 tablespoons ketchup
- 1/4 cup gochujang sauce
- 1/2 cup honey
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup soy sauce, use regular, not lite
- 2 tablespoons toasted sesame seeds, optional
- Thinly sliced green onions, optional
- Cooked rice, optional, for serving
Instructions
- Cook the chicken: Prepare frozen chicken strips according to package directions or make chicken from scratch. For the frozen chicken strips, I prefer air frying, which takes about 11 to 12 minutes. Let cool slightly, then cut into bite-sized pieces and place in a large bowl.
- Start the sauce: While the chicken cooks, heat a medium pot over medium-high heat. Add the sesame oil. Once shimmering, add the garlic and cook, stirring constantly, for about 30 seconds.
- Build the sauce: Add the ketchup, gochujang, honey, brown sugar, and soy sauce. Stir until the sugar is dissolved and the sauce is smooth and combined.
- Adjust flavor: Taste the sauce and adjust as needed. Add more gochujang for more heat or a small pinch of salt if needed.
- Toss and serve: Pour desired amount of sauce over the chicken (you’ll likely have extra!) and gently toss to coat. Serve and enjoy right away. I like serving this over rice and finishing with sesame seeds and green onions.
Recipe Notes
- Note 1: I often use Tyson Crispy Chicken Strips. They cook in about 18 minutes in the oven or 11 to 12 minutes in an air fryer.
- To make chicken from scratch, use 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces. Breasts are not recommended since they dry out quickly.
- Whisk together 1-1/2 teaspoons salt, 1/2 teaspoon white pepper, 1/2 cup cornstarch, and 1-1/2 cups all-purpose flour. Add 1 large egg, 1 cup cold water, and 1 tablespoon vegetable oil. Working quickly, whisk until smooth, adding more water as needed until the batter reaches a pancake-like consistency.
- Add the chicken and stir to coat. Cover and refrigerate for 30 minutes to 2 hours. Add enough vegetable oil to a large heavy-bottomed pot to reach 3 inches deep (about 4-6 cups). Fry in 350°F oil for 4 to 6 minutes, flipping halfway, until lightly golden and cooked through. Drain on paper towels, then toss with sauce and serve right away. This chicken loses its crunch quickly.
- Note 2: Gochujang makes the biggest difference in this recipe. Spice levels can vary a lot from brand to brand, so start with less and add more to taste.
- Storage: Fried chicken loses its crisp fast, so that doesn’t store well. Store chicken and sauce separately. The sauce keeps in the fridge for a few days. Cook fresh chicken, warm the sauce, and toss together right before serving.
Nutrition
- Serving: 1serving
- Calories: 658kcal
- Carbohydrates: 95g
- Protein: 20g
- Fat: 24g
- Saturated Fat: 4g
- Polyunsaturated Fat: 11g
- Monounsaturated Fat: 8g
- Trans Fat: 0.07g
- Cholesterol: 41mg
- Sodium: 2144mg
- Potassium: 567mg
- Fiber: 3g
- Sugar: 69g
- Vitamin A: 180IU
- Vitamin C: 4mg
- Calcium: 122mg
- Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.