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Korean Fried Chicken

Bite-sized boneless chicken coated in a light batter, fried until golden, then tossed in a sticky sweet-spicy gochujang glaze with plenty of garlic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 480 kcal

Equipment

  • 1 Large mixing bowl
  • 1 | Wooden spoon |
  • 1 | Deep frying pan or pot |
  • 1 | Slotted spoon or strainer | for draining
  • 1 | Small saucepan | for glaze
  • 1 Tongs

Ingredients
  

  • 1.5 | lbs | boneless chicken thighs | cut into bite-sized pieces
  • 1/2 | cup | milk |
  • 4 | cloves | garlic | minced divided
  • 1 | cup | all-purpose flour |
  • 1/2 | cup | water |
  • | | oil for deep frying | neutral high-heat oil
  • 3 | tbsp | honey |
  • 2 | tbsp | gochujang |
  • 1 | tbsp | soy sauce |
  • 2 | cloves | garlic | minced for sauce
  • | | green onions | for garnish
  • | | white dipping sauce | optional

Instructions
 

  • Cut chicken into bite-sized pieces and place in a bowl.
  • Pour milk over chicken and stir in half the minced garlic.
  • Add flour and water; mix until a thick batter coats the chicken.
  • Heat oil to 350°F in a deep pan.
  • Fry chicken in batches until light golden and cooked through.
  • Drain on a rack or paper towels.
  • Combine honey, gochujang, soy sauce, and remaining garlic in a pan; heat until glossy.
  • Toss fried chicken in the warm glaze, garnish with green onions, and serve.

Notes

Best eaten immediately while the coating is still crisp.
Leftovers can be reheated in a 375°F oven for 8–10 minutes.
Adjust gochujang to control the heat level.