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.

35 min10 ingredients 5 steps
Pui coreean crocant glazurat cu sos gochujang
Pastă Gochujang — Ardei Iute Fermentat — ambalaj original

Instructions

  1. 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.

  2. Coat the chicken

    Toss the chicken pieces in corn starch, pressing so an even layer sticks. The starch gives that glassy, crackly Korean crust.

  3. 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.

  4. 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.

  5. 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.

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10 ingredients 5 steps ~35 min