Description
This Crispy Gochujang Chicken recipe features juicy chicken breast coated in a crunchy panko crust, air fried to perfection, and finished with a flavorful spicy gochujang butter. Paired with yum yum sauce for dipping, it’s an easy, crowd-pleasing main course packed with Korean-inspired flavors and irresistible crunch.
Ingredients
Units
Scale
Crispy Chicken
- 1 lb. chicken breasts
- 1 teaspoon kosher salt, plus extra for seasoning
- Freshly ground black pepper, to taste
- 1/2 cup flour
- 2 large eggs
- 1/2 tablespoon gochujang sauce
- 2 cups panko breadcrumbs
- Avocado oil spray
Gochujang Butter
- 4 tablespoons butter
- 1 clove garlic, grated
- 1 1/2 tablespoons gochujang sauce (such as Bibigo brand)
- Salt to taste
Extras
- Store-bought Yum Yum sauce, for dipping
Instructions
- Prepare the Chicken: Cut each chicken breast into thinner pieces: remove the tenderloin and slice the rest horizontally (or into thirds if very thick). Season the chicken thoroughly with salt and pepper.
- Set Up Breading Stations: Arrange three shallow bowls: one with flour, one with beaten eggs mixed with 1/2 tablespoon gochujang sauce, and one with panko breadcrumbs. Season the panko and flour each with 1/2 teaspoon salt to ensure every layer is flavorful.
- Bread the Chicken: Coat each chicken piece first in the flour, shaking off excess. Then dip in the egg-gochujang mixture, letting the excess drip off, and finally press into the panko breadcrumbs until both sides are evenly coated.
- Air Fry the Chicken: Place the breaded chicken pieces in a single layer in the air fryer basket. Spray generously with avocado oil to coat the tops. Air fry at 375°F (190°C) for 5 minutes, then increase the temperature to 400°F (204°C) and cook for another 2-3 minutes, until golden brown and crispy.
- Make the Gochujang Butter Sauce: While the chicken is cooking, melt the butter in a small bowl. Add grated garlic and gochujang sauce, whisking until smooth. Season with salt to taste.
- Coat the Chicken: Once the chicken is crispy and cooked through, brush each piece with the prepared gochujang butter sauce for a glossy, spicy finish.
- Serve: Slice the chicken if desired and arrange on a platter or cutting board. Serve immediately with your choice of veggies and plenty of Yum Yum sauce for dipping.
Notes
- Alternate Cooking Methods: To bake, arrange breaded chicken on a sheet pan, spray with oil, and bake at 425°F (218°C) for 16-18 minutes, flipping halfway through. To fry, heat oil in a skillet and shallow fry until golden on both sides and cooked through.
- Use skinless, boneless chicken breasts for the crispiest texture.
- If you want it less spicy, reduce the amount of gochujang in the sauce or egg mixture.
- Serve with crunchy veggies like carrots, cucumber, or lettuce for a refreshing balance.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 3g
- Sodium: 790mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 142mg
