Spicy Gochujang Honey Chicken
70% authentic · Korean-American Fusion
A creative twist on hot honey chicken, incorporating the complex sweet, savory, and spicy notes of Korean gochujang for a unique flavor profile.
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Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Cornstarch1.5 cups
- Eggs2
- Vegetable oil for frying4 cups
- Honey1/2 cup
- Gochujang (Korean chili paste)1/4 cup
- Soy sauce2 tbsp
- Rice vinegar1 tbsp
- Sesame oil1 tsp
- Garlic, minced2 cloves
- Ginger, grated1 tsp
- Sesame seeds (for garnish)1 tbsp
- Scallions, thinly sliced (for garnish)2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut chicken thighs into bite-sized pieces. Season with salt and pepper.
- 2
Set up a dredging station: one bowl with beaten eggs, one plate with cornstarch.
- 3
Coat chicken pieces in egg, then dredge thoroughly in cornstarch. Shake off excess.
- 4
Heat vegetable oil in a large pot or Dutch oven to 350°F (175°C).
- 5
Fry chicken pieces in batches until golden brown and crispy, about 4-5 minutes. Drain on a wire rack.
- 6
In a saucepan, combine honey, gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened.
- 7
Add the fried chicken to the sauce and toss gently to coat evenly.
- 8
Serve immediately, garnished with sesame seeds and sliced scallions.
