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korean fried chicken bites in white container
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Korean fried chicken bites

This Korean fried chicken recipe has all of your favorite elements - well seasoned, crispy, deep fried chicken coated with a sweet, spicy and tangy sauce. It is so juicy, flavorful and will make you want more.
Prep Time4 hours 20 minutes
Cook Time30 minutes
Total Time4 hours 50 minutes
Course: Appetizer
Cuisine: Korean
Keyword: korean fried chicken
Servings: 6
Calories: 350kcal
Author: Ros Singh

Ingredients

Chicken

  • 6 boneless, skinless chicken breasts
  • 2 tbsp flour
  • 2 tbsp Caribbean green seasoning
  • 1½ tsp salt

Batter

  • 1 cup all purpose flour
  • ½ cup corn starch (incl. 2 tbsp for wet batter)
  • 2 eggs
  • 1 tbsp chilli powder
  • ½ cup vegetable oil for frying (use more if needed)

Sauce

  • 6 tbsp soy sauce
  • 6 tbsp water
  • 1 tbsp rice wine vinegar
  • 3 tbsp brown sugar
  • 2 tbsp honey
  • 1 tsp chili flakes (increase for more heat)
  • 1 tbsp gochujang (optional)
  • 1 tbsp sesame seeds for topping (optional)

Instructions

Season chicken

  • Clean chicken breasts, remove fat.
  • Add 2 tbsp flour and massage into the meat.
  • Scrape any slime off the chicken.
  • Rinse off the chicken.
  • Add the salt and Caribbean green seasoning to the chicken breasts.
  • Mix to incorporate.
  • Cover and refrigerate.
  • Leave to marinate for about 4 hours (can be as little as 1 hr and as much as 24 hrs).
  • Remove chicken from fridge.
  • Cut into bite sized (2-inch) pieces.

Batter and fry

  • Place a skillet on the stove on medium heat. Leave to heat up (5 mins).
  • Add the vegetable oil. Heat for another 5 minutes.
  • Crack the eggs.
  • Add 2 tbsp corn starch to the eggs.
  • Whisk together until smooth.
  • Pour over the chicken. Mix thoroughly.
  • In a separate bowl, add the flour, remaining corn starch and chili powder. Combine fully.
  • Roll the chicken pieces in the dry flour batter. Shake gently to dust off excess flour.
  • Add to the hot oil.
  • Leave to cook for 1½ to 2 minutes on one side.
  • Flip the chicken.
  • Cook for another 1½ to 2 minutes (or until golden brown and 165°F inside).
  • Remove from oil.
  • Place on paper towels to cool.

Korean sauce

  • Add soy sauce, water, rice wine vinegar and chili flakes to a small bowl.
  • Mix in honey, brown sugar and gochujang if using it. Stir to combine.
  • Add a small saucepan to the stove on medium heat.
  • Pour in the soy sauce mixture.
  • Stir often.
  • Allow to come to a simmer.
  • Turn the heat to low.
  • Cook until the sauce becomes frothy (5 minutes).
  • Turn off the heat.
  • Add the fried chicken to the sauce.
  • Toss to combine.
  • Top with sesame seeds and serve warm.