Spicy Korean Fried Chicken Bites

🕒 Prep: 30 min
🔥 Cook: 8 min
🍽 Serves: 8

Spicy Korean Fried Chicken Bites are a delightful twist on the classic fried chicken. With a perfect balance of heat and sweetness, this dish is a must-try for anyone who loves bold flavors. It's an excellent way to spice up your weeknight dinners or impress at your next gathering.

Why You'll Love This Recipe

  • Packs a punch of flavor with a spicy-sweet glaze.
  • Easy to make with simple steps and ingredients.
  • Perfect for sharing at parties or family dinners.
  • Crispy on the outside, tender on the inside.

Ingredients

1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp salt
1 tsp black pepper
1/2 cup buttermilk
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp sesame oil
Vegetable oil for frying
2 tbsp chopped green onions
1 tbsp toasted sesame seeds

Ingredients Explained

Chicken thighs are juicy and flavorful, making them ideal for frying. The buttermilk helps tenderize the chicken, giving it a juicy texture. The combination of flour and cornstarch ensures a crispy coating. Gochujang, a Korean chili paste, is the star of the glaze, providing heat and depth. Soy sauce adds umami, while honey provides sweetness. Rice vinegar adds a touch of acidity to balance the flavors. Garlic and ginger give the sauce a fresh, aromatic kick. Finally, sesame oil adds a nutty aroma to the mix.

Tips & Tricks

  • Use a thermometer to ensure the oil is at the right temperature for frying; this prevents soggy chicken.
  • Double-fry the chicken for an extra-crispy coating.
  • Adjust the amount of gochujang to suit your preferred spice level.

Detailed Instructions

Start by placing the chicken pieces in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes; this helps to tenderize the meat. While the chicken marinates, prepare your dry coating by mixing flour, cornstarch, salt, and pepper in another bowl. Set it aside for now.

For the sauce, combine gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a saucepan. Heat gently, stirring until well blended. This will be the glaze for your chicken.

Heat your vegetable oil in a deep fryer or large skillet to about 350°F. While the oil heats, take your chicken out of the fridge. Let the excess buttermilk drip off before coating each piece in the flour mixture. Make sure they are well-coated for maximum crispiness.

Fry the chicken in batches for about 6-8 minutes, or until they are golden brown and cooked through. Once fried, let them drain on paper towels to remove excess oil. Finally, toss the fried chicken in the sauce until they are well coated. Garnish with green onions and sesame seeds before serving.

Simplified Instructions

1. In a bowl, combine chicken pieces with buttermilk, cover and refrigerate for at least 30 minutes.
2. In another bowl, mix flour, cornstarch, salt, and pepper.
3. In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Heat gently until well blended; set aside.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F.
5. Remove chicken from buttermilk, let excess drip off, and coat in flour mixture.
6. Fry chicken in batches for 6-8 minutes or until golden brown and cooked through.
7. Drain on paper towels.
8. Toss fried chicken in the prepared sauce until well coated.
9. Garnish with green onions and sesame seeds before serving.

Serving Suggestions

These chicken bites are perfect with a side of steamed rice or a fresh cucumber salad to balance the heat. You could also serve them with pickled radishes or kimchi for a full Korean-inspired meal.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it might be less juicy than thighs.
Is there a non-spicy alternative for gochujang?
You can use a mild chili paste or even ketchup if you prefer less heat.

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