Quick Korean Fried Chicken (Simplified)
70% authentic · Korean-inspired
A faster version of Korean fried chicken using a simpler sauce and baking for crispiness, suitable for weeknights.
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Ingredients
- Boneless, skinless chicken thighs, cut into bite-sized pieces1 kg
- All-purpose flour1/2 cup
- Cornstarch1/4 cup
- Salt1 tsp
- Black pepper0.5 tsp
- Ketchup1/4 cup
- Gochujang (Korean chili paste)2 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Garlic powder1 tsp
- Vegetable oil2 tbsp
- Toasted sesame seeds1 tbsp
Steps
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a bowl, combine flour, cornstarch, salt, and pepper. Toss chicken pieces to coat evenly.
- 3
Arrange chicken pieces in a single layer on the prepared baking sheet.
- 4
Bake for 20-25 minutes, flipping halfway, until chicken is cooked through and coating is golden and crisp.
- 5
While chicken bakes, prepare the sauce: In a small saucepan, heat vegetable oil over medium heat. Add ketchup, gochujang, honey, soy sauce, and garlic powder. Stir until combined and slightly thickened.
- 6
In a large bowl, toss the baked chicken with the sauce until evenly coated.
- 7
Garnish with toasted sesame seeds. Serve immediately.
