Korean sticky gochujang chicken
Korean fried chicken is a global phenomenon, and its engine is gochujang: the fermented chilli paste that delivers heat, sweetness and deep umami all at once. The rest of the recipe is just crust technique.
Instructions
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Make the glaze
Mix the gochujang, honey, soy sauce, grated garlic, vinegar and 3 tablespoons of water. That is it, the sauce is done, no separate cooking.
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Coat the chicken
Toss the chicken pieces in corn starch, pressing so an even layer sticks. The starch gives that glassy, crackly Korean crust.
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Fry until crisp ⏱ 14 min
Heat the oil to 175°C and fry the chicken in two batches, 6 to 7 minutes per batch, until golden and crisp. Drain on a rack or paper.
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Glaze ⏱ 2 min
Pour off the oil, add the sauce to the same pan and boil it for 1 minute, until it bubbles thickly. Throw the chicken in and toss until every piece is coated in glossy glaze.
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Serve sticky
Sprinkle with the sesame mix and spring onion. Serve with plain rice, with a beer or, in true Korean spirit, in front of a series.
Good to know
Gochujang is not aggressively hot, it is a rounded heat. For the express no-fry version: just make the sauce and toss rotisserie wings or air-fried chicken in it. The same paste makes bibimbap and tteokbokki.
Frequently asked questions
What is gochujang and how hot is it?
It is a Korean fermented chilli paste that brings heat, sweetness and umami at once. It is not aggressively hot but a rounded heat, and the recipe uses 3 tablespoons of Gochujang paste.
Why coat the chicken in starch rather than flour?
Corn starch gives that glassy, crackly Korean crust. You press it onto the pieces so an even layer sticks before frying.
What temperature do I fry Korean chicken at?
At 175°C, in two batches of 6 to 7 minutes each, until golden and crisp. Then drain it on a rack so it stays crunchy.
Can I make a no-fry version?
Yes, just make the sauce from Gochujang paste, soy sauce, honey, garlic and vinegar, then toss in rotisserie wings or air-fried chicken. Boil the sauce for one minute until it thickens.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Korean sticky gochujang chicken
Korean sticky gochujang chicken
Korean fried chicken is a global phenomenon, and its engine is gochujang: the fermented chilli paste that delivers heat, sweetness and deep umami all at once. The rest of the recipe is just crust technique.
Notes
Gochujang is not aggressively hot, it is a rounded heat. For the express no-fry version: just make the sauce and toss rotisserie wings or air-fried chicken in it. The same paste makes bibimbap and tteokbokki.
