Gochujang Fried Chicken

Before I even became obsessed with cooking Korean food, I used to visit Korean pochas, those lively beer bars with buzzing energy, neon lights, and the smell of fried chicken in the air. Honestly, I’m mostly there for the food. The crispy, bite-sized Korean fried chicken pieces are my absolute favorite, and I would order plate after plate just to savor that perfect combination of crunch, spice, and glaze.

This recipe brings that same experience into your kitchen. The potato starch + cornstarch coating ensures a light, crackly crunch, while the gochujang glaze delivers a sweet, tangy, and spicy flavor that clings beautifully to every piece. Whether you’re cooking for yourself, family, or friends, these chicken bites are a guaranteed hit.

Ingredients

For the Marinade (Optional for extra flavor, can skip if short on time):

2 lbs boneless, skinless chicken thighs, cut into 2–3 inch pieces

2 tbsp gochujang (Korean chili paste)

2 tbsp soy sauce

1 tbsp rice vinegar or apple cider vinegar

1 tbsp honey or sugar

3 cloves garlic, minced

1 tsp grated ginger

1 tsp sesame oil

For Coating & Frying:

1 cup potato starch

½ cup cornstarch

1 tsp salt

1 tsp black pepper

½ tsp garlic powder (optional)

Neutral oil for frying (vegetable, canola, or peanut oil)

For the Gochujang Glaze:

3 tbsp gochujang

2 tbsp soy sauce

2 tbsp honey or brown sugar

1 tbsp rice vinegar

2 tbsp water

1 tsp sesame oil

1-2 tbsp, crushed peanuts for garnish

2 green onions, sliced thin, for garnish

1. Marinating step is optional. Mix gochujang, soy sauce, vinegar, honey, garlic, ginger, and sesame oil in a bowl. Toss chicken in marinade for 15–30 minutes. Short marinate is enough; skip if you want faster prep.

2. In a shallow bowl, combine potato starch, cornstarch, salt, pepper, and garlic powder.

3. Lightly pat chicken pieces dry if marinated. The dryer the better. Toss each piece in the starch mixture until fully coated. Shake off excess.

4. Heat oil in a deep pan to 350°F (175°C).Fry chicken in batches for 6–8 minutes until golden and cooked through. Drain on a wire rack or paper towels.

5. In a small saucepan, whisk together gochujang, soy sauce, honey, vinegar, water, and sesame oil. Simmer 2–3 minutes until slightly thickened.

6. Toss fried chicken in the glaze until fully coated. Garnish with chopped peanuts and sliced green onions.

*For extra crunch, try double-frying: fry lightly, rest 5 minutes, then fry again until deep golden.

Crispy and full of flavor