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Sticky Honey Gochujang Fried Chicken Bowls

Close-up of a bowl filled with white rice topped with crispy, glazed gochujang chicken pieces and garnished with sesame seeds and green onions.
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Make crispy, sweet, and spicy Korean-style fried chicken coated in a sticky gochujang glaze. This recipe is fast and perfect for a weeknight dinner served over rice.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup water
  • 1/2 cup vegetable oil for frying
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • Cooked white rice, for serving
  • Sliced green onions, for garnish
  • Sesame seeds, for garnish

Instructions

  1. In a medium bowl, mix the flour, cornstarch, salt, pepper, and garlic powder. Add the chicken pieces and toss until fully coated.
  2. Pour the water into the coated chicken and mix until a thin batter forms around the pieces.
  3. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  4. Carefully add the chicken pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and place on a wire rack to drain excess oil.
  5. While the chicken fries, prepare the sauce. In a small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, brown sugar, ginger, and minced garlic.
  6. Bring the sauce to a simmer over medium heat, stirring constantly until it thickens slightly, about 2 minutes. Remove from heat.
  7. Place the fried chicken back into the empty skillet or a large bowl. Pour the gochujang glaze over the chicken and toss quickly until every piece is evenly coated and sticky.
  8. Serve the sticky gochujang chicken immediately over bowls of cooked white rice. Garnish with sliced green onions and sesame seeds.

Notes

  • For extra crispiness, you can double-fry the chicken: fry once until light golden, rest for 5 minutes, then fry again until deep golden brown.
  • If you prefer a less spicy sauce, reduce the amount of gochujang by one tablespoon and replace it with an extra tablespoon of honey.
  • You can substitute chicken thighs with chicken breast, but thighs stay juicier after frying.

Nutrition

Find it online: https://afripaket.com/gochujang-chicken-recipe-sticky-sweet-easy/