This Korean Spicy Chicken recipe is a flavor-packed dish featuring crispy, deep-fried chicken bites coated in a sticky, spicy, and slightly sweet glaze made with gochujang. Whether I serve it as an appetizer, a snack, or a main course with rice, this recipe never fails to impress.

Why You’ll Love This Recipe

I love how this dish combines crispy texture with bold, punchy flavors in just the right balance. It’s incredibly easy to prepare using ingredients I already keep in the pantry. The gochujang sauce delivers a kick of heat and umami that I can easily adjust to suit different spice levels. Plus, it’s super versatile—I often use the same sauce on shrimp, tofu, or even veggies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless chicken thigh or breast

• potato or corn flour

• garlic

• toasted sesame seeds

• egg

• oil for frying

For the Chicken Marinade:

• sesame oil

• light soy sauce

• ginger & garlic paste

• baking soda

For the Sauce:

• gochujang (Korean chili paste)

• ketchup

• honey

• lemon juice

• sesame oil

• water

For Garnish:

• toasted sesame seeds

• Korean chili flakes (optional)

• spring onions (thinly sliced)

Directions

1. I start by cutting the chicken into bite-sized pieces. Then I mix in the marinade ingredients and let the chicken sit for about 15 minutes.

2. After marinating, I add an egg to the chicken and stir well. I coat each piece with potato or corn flour, shaking off any excess before frying.

3. I heat oil to 350°F and deep-fry the chicken for about 2–3 minutes until golden and crispy. I set them aside on a rack or paper towel to drain excess oil.

4. In a clean pan, I sauté chopped garlic in a bit of oil over medium heat until fragrant.

5. I add all the sauce ingredients to the pan and let it simmer briefly.

6. Then I lower the heat, toss in the fried chicken, and stir until every piece is well coated in the glossy sauce.

7. Finally, I sprinkle with toasted sesame seeds and garnish with chili flakes and spring onions before serving.

Servings and Timing

This recipe makes 2 generous servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Mild version: When I want to tone down the heat, I reduce the gochujang and add a bit more ketchup or even tomato paste.

• Seafood twist: I’ve swapped the chicken for prawns and it worked beautifully. The crispy coating and sauce pair perfectly with shrimp.

• Vegetarian option: I also love using tofu—just make sure to press and dry it well before frying.

• Extra saucy: Sometimes I double the sauce ingredients if I want more glaze to drizzle over rice.

• Crunch boost: For added crunch, I throw in some crushed peanuts or slivered almonds before serving.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. The chicken loses some crispness, but the flavor remains spot-on. To reheat, I use an oven or air fryer at 350°F for about 10 minutes to bring back some of that crunch. I avoid microwaving it unless I’m in a rush, as it can make the coating soggy.

FAQs

What is gochujang and why is it important?

Gochujang is a fermented Korean chili paste that adds depth, heat, and umami to the dish. It’s essential for achieving that bold, authentic Korean flavor.

Can I use chicken wings instead of boneless chicken?

Yes, I sometimes use wings, especially when making Yangnyeom-style chicken. Just adjust the frying time to make sure the wings cook through properly.

How do I make it less spicy?

I reduce the amount of gochujang and balance it with extra ketchup or honey. It still tastes delicious without being too fiery.

Is this dish gluten-free?

To make it gluten-free, I ensure the soy sauce is labeled gluten-free and use corn flour. I always double-check ingredient labels.

Can I make the sauce ahead of time?

Absolutely. I often make a double batch of the sauce and store it in the fridge for up to two weeks. It’s great to have on hand for quick meals.

Conclusion

This Korean Spicy Chicken recipe hits all the right notes—crispy, spicy, sweet, and downright addictive. Whether I’m serving it as a party appetizer or a comforting main dish with steamed rice, it always brings the wow factor. Once I made it at home, I stopped ordering it from restaurants. It’s that good.