Crispy Gochujang Chicken Recipe

Craving something irresistibly crunchy, boldly flavored, and surprisingly easy? This Crispy Gochujang Chicken recipe will become your new weeknight go-to. It’s all about delivering outrageous crunch with tender, juicy chicken, lightly spiced with Korean gochujang, then finished with a luscious buttery glaze. The whole process is unfussy and quick—perfect for those nights when you just want something special but don’t want to spend hours in the kitchen. Trust me, you’ll be dipping for more before you know it!

Ingredients You’ll Need

Let’s break down what you’ll need and why each item matters. No measuring cups required here—just a quick rundown to set you up for flavor success!

• Chicken Breasts: The star! Sliced thinner so they cook fast and stay super juicy.
• Kosher Salt & Freshly Ground Pepper: Essential for seasoning both chicken and breading for full-bodied flavor in every bite.
• Flour: The first layer to help the egg stick. I prefer all-purpose for the lightest, crispest crust.
• Eggs: Acts as the glue for the panko, with gochujang mixed in for a zippy boost.
• Gochujang Sauce: The heart of this recipe—a spicy, slightly sweet Korean chili paste that wakes up your taste buds. I recommend Bibigo brand for balance.
• Panko Breadcrumbs: You absolutely want panko over regular breadcrumbs for maximum crunch.
• Avocado Oil Spray: Ensures crispiness without excess grease; it’s my favorite for high-heat cooking in the air fryer.
• Butter: The base of our quick sauce—rich and melt-in-your-mouth delicious.
• Grated Garlic: Nothing compares to fresh garlic for that savory depth.
• Store-bought Yum Yum Sauce: For dipping, dunking, and double saucing. Honestly, don’t skip it!

Variations

Ready to make it your own? Here’s how you can riff on the classic:

• Swap the Protein: Thin slices of pork or extra-firm tofu work beautifully—just follow the same breading method.
• Turn Down the Heat: Use a little less gochujang in the butter sauce, or omit it from the egg mixture if little ones aren’t into spice.
• Gluten-Free?: Use a gluten-free flour blend and gluten-free panko to make this a fit for all eaters.
• Bake or Pan-Fry: No air fryer? Bake in a high-heat oven or gently pan-fry in a light layer of oil for that golden finish.
• Double-Sauce It: Mix up a quick sriracha-mayo for extra dipping fun alongside the yum yum sauce.

How to Make Crispy Gochujang Chicken

1. Prep the Chicken

Slice chicken breasts into thinner pieces for even, fast cooking. Take a moment to trim off the tenderloin and either butterfly the breast or cut thick pieces into thirds if needed. Season all over with salt and pepper.

2. Set Up Your Breading Line

Grab three shallow bowls: flour in one, eggs whisked with gochujang in the second, and panko in the third. Sprinkle a little extra salt into both the flour and panko for full flavor.

3. Bread the Chicken

Dip each chicken piece first in flour, shaking off any extra, then into the gochujang-egg mixture, letting excess drip off. Finally, press the pieces into panko, making sure every surface is coated in those crunchy crumbs.

4. Air Fry to Perfection

Arrange the breaded chicken in a single layer in the air fryer basket. Give each piece a quick mist with avocado oil spray. Air fry at 375°F for 5 minutes, then bump up to 400°F for 2-3 more minutes to lock in that crispy golden perfection.

Alternate Cooking Options: If baking, set your oven at 425°F and bake on a wire rack for 15-17 minutes. For a skillet, cook with a thin layer of oil until each side is browned and the chicken is cooked through.

5. Make the Gochujang Butter Sauce

Melt butter and whisk it together with grated garlic and gochujang. Don’t forget a pinch of salt! Brush the sauce generously over each piece of freshly fried chicken.

6. Slice and Serve

Slice the chicken for easy eating, arrange onto a platter, and bring out to the table along with your favorite crunchy veggies. Double up on dips with yum yum sauce for the full experience.

How to Serve

This chicken loves an assortment of sides. Try:

• On a Platter: Sliced in strips with a pile of sliced cucumbers, carrot sticks, and snap peas.
• With Steamed Rice: The gochujang butter is heavenly mixed over hot rice.
• In a Wrap: Stuff into tortillas or lettuce cups with spicy mayo or yum yum sauce.
• With Noodles: Toss over cold soba or ramen with fresh herbs and a squeeze of lime.

It makes a fantastic appetizer or even a main for family-style dinners. Don’t forget extra napkins for dipping!

Make Ahead and Storage

Storing Leftovers

Pop cooled chicken strips in an airtight container in the fridge for up to 3 days. Keep sauces on the side so the coating stays crisp.

Freezing

Once cooled, freeze chicken strips on a baking sheet, then transfer to a freezer-safe bag. They’ll keep crunch for up to a month. Reheat straight from frozen in the air fryer for a few minutes.

Reheating

To keep the coating crunchy, reheating in the air fryer or oven works best—just a few minutes at 375°F until heated through. The microwave is quick but may soften the crust.

FAQs

Final Thoughts

Don’t let another weeknight pass you by without trying this Crispy Gochujang Chicken. It’s got everything: crunch, boldness, and pure satisfaction—with just enough spice to keep life interesting. This dish truly delivers maximum payoff with minimum effort, so gather your ingredients and make some crispy magic tonight!

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