A Taste of Korea
The first time I made Spicy Korean Chicken Bites, I was inspired by a visit to a bustling Korean market. The vibrant colors and rich aromas of the street food stalls left a lasting impression on me. I wanted to capture that essence in my own kitchen, so I decided to create these Spicy Korean Chicken Bites. The process started with marinating the chicken strips in buttermilk, sea salt, white pepper, and garlic powder, allowing the flavors to meld together and the meat to tenderize.
Crafting the Coating
Once the chicken had soaked up all the goodness, it was time to prepare the crispy coating. I mixed together all-purpose flour, sea salt, black pepper, garlic powder, celery seed powder, dried oregano, smoked paprika, baking soda, and red pepper flakes. Each piece of chicken was then dredged in this flavorful mixture, ensuring an even coat. I could already imagine the satisfying crunch that awaited.
Frying to Perfection
Next, I heated up a generous amount of vegetable oil in my deep fryer. Frying the chicken strips in batches, I watched them turn a beautiful golden brown, filling my kitchen with an irresistible aroma. After draining them on paper towels, it was time to move on to the star of the dish: the spicy Gochujang sauce. I combined Gochujang paste, maple syrup, dark brown sugar, tamari sauce, minced garlic, grated ginger, canola oil, and toasted sesame oil in a saucepan, simmering until it thickened to a glossy perfection.
The Final Touch
With the sauce ready, I poured it over the crispy chicken bites and gently tossed them to ensure every piece was generously coated. The Spicy Korean Chicken Bites were then garnished with thinly sliced green onions, toasted sesame seeds, and a sprinkle of crushed red pepper flakes. As I took the first bite, I knew I had succeeded in bringing a piece of the Korean market experience to my home. The combination of crispy chicken and spicy, sweet sauce was absolutely delightful, making these bites perfect for any occasion.
Table of Contents
Chef’s Notes- Spicy Korean Chicken Bites
- Double Fry for Extra Crispiness: To achieve an ultra-crispy texture, fry the chicken pieces twice. First, fry until they are light golden brown, then remove and let them rest for a few minutes before frying again until deep golden brown.
- Temperature Control: Maintain the oil temperature at 350°F (175°C) to ensure even cooking and prevent the coating from becoming too dark before the chicken is fully cooked.
- Resting the Coated Chicken: After dredging the marinated chicken in the flour mixture, let the coated pieces rest on a tray for about 10 minutes. This helps the coating adhere better and results in a crunchier texture.
- Balancing the Heat: Serve the spicy chicken bites with a side of steamed rice, fresh salad, or some pickled vegetables to balance the heat from the Gochujang sauce.
- Adding Tanginess: For an extra layer of flavor, add a splash of lime juice to the sauce. This will enhance the tanginess and complement the sweetness and spiciness of the Gochujang.
FAQ-Spicy Korean Chicken Bites
Spicy Korean Chicken Bites
4
servings20
minutes30
minutes814
kcal1
hour1
hour50
minutesGet ready to tantalize your taste buds with these Spicy Korean Chicken Bites! Crispy, juicy chicken strips marinated in buttermilk and coated in a flavorful, crunchy crust, then smothered in a sticky, spicy Gochujang sauce. Perfect for appetizers, dinner, or party food, this dish is sure to impress. Inspired by the bold flavors of Korean cuisine, this recipe is a must-try for any food lover!
Ingredients
- Chicken and Marinade
4 boneless chicken thighs cut into thick strips
1 cup buttermilk
1/2 tsp sea salt
1/4 tsp ground white pepper
1/4 tsp garlic powder
- Crispy Coating
1 1/2 cups all-purpose flour
1 tsp sea salt
1 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp celery seed powder
1 tsp dried oregano
1 tsp smoked paprika
1 tsp baking soda
1 tsp red pepper flakes
- Sauce
2 tbsp Gochujang paste
2 tbsp maple syrup
4 tbsp dark brown sugar
4 tbsp tamari sauce
2 cloves garlic minced
2 tsp freshly grated ginger
1 tbsp canola oil
1 tbsp toasted sesame oil
- Garnish
3 green onions thinly sliced
1 tsp toasted sesame seeds
1/2 tsp crushed red pepper flakes
- Alternative Ingredients:
Chicken thighs can be replaced with chicken breasts.
Buttermilk can be substituted with a mixture of milk and lemon juice 1 cup milk + 1 tablespoon lemon juice.
Tamari sauce can be replaced with regular soy sauce.
Maple syrup can be substituted with honey or agave syrup.
Canola oil can be replaced with any neutral oil like vegetable or sunflower oil.
Directions
- Marinate Chicken – In a large bowl, combine the chicken strips with buttermilk, sea salt, white pepper, and garlic powder. Mix well to coat the chicken evenly. Cover and refrigerate for at least an hour or overnight for best results.
- Prepare Coating – In another bowl, mix together the all-purpose flour, sea salt, black pepper, garlic powder, celery seed powder, dried oregano, smoked paprika, baking soda, and red pepper flakes.
- Coat Chicken – Remove the marinated chicken from the fridge. Dredge each piece in the flour mixture until fully coated. Shake off any excess flour and place on a tray.
- Fry Chicken – Carefully add the coated chicken strips to the hot oil in batches. Fry for about 3-5 minutes or until golden brown and cooked through. Transfer to a baking sheet lined with paper towels to drain excess oil.
- Make Sauce – In a saucepan over medium heat, combine Gochujang paste, maple syrup, dark brown sugar, tamari sauce, minced garlic, grated ginger, canola oil, and toasted sesame oil. Stir well and bring to a boil. Reduce heat and simmer for about 5 minutes until the sauce thickens. Pour the hot sauce over the fried chicken strips and gently toss to coat each piece evenly.
- Garnish and Serve – Transfer the saucy chicken bites to a serving platter. Garnish with thinly sliced green onions, toasted sesame seeds, and crushed red pepper flakes before serving.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- deep fryer or large pan for frying
- baking sheet
Nutrition Facts
- Calories: 814kcal
- Carbohydrates: 66g
- Protein: 58g
- Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 151mg
- Sodium: 2952mg
- Potassium: 1227mg
- Fiber: 2g
- Sugar: 25g
- Vitamin A: 779IU
- Vitamin C: 6mg
- Calcium: 174mg
- Iron: 4mg
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken thighs with chicken breasts. The cooking time may vary slightly, so ensure the chicken is cooked through.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
How do I store leftovers?
Store leftover chicken bites in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain their crispiness.
Can I make the sauce less spicy?
To reduce the spiciness, adjust the amount of Gochujang paste according to your preference. You can also add more honey or brown sugar to balance the heat.
Is there a gluten-free option for this recipe?
Yes, you can use gluten-free flour and tamari sauce instead of regular all-purpose flour and soy sauce to make this recipe gluten-free.
