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- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 1/2 cup cornstarch - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1 cup vegetable oil (for frying) The base of this dish is the boneless chicken thighs. They stay juicy and tender when cooked. The cornstarch gives the chicken a perfect crunch. The salt and pepper bring out the natural flavors of the chicken. - 1/4 cup gochujang (Korean chili paste) - 2 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1 tablespoon rice vinegar This sauce adds a kick to the chicken bites. Gochujang is a thick, spicy paste that gives a deep flavor. Honey adds a bit of sweetness to balance the heat. Soy sauce and sesame oil add umami and richness, while garlic and ginger bring freshness. Rice vinegar adds a little tang to round out the flavor. - Sesame seeds - Chopped green onions - Cucumber slices and pickled radish Garnishes make your dish more appealing. Sesame seeds add a nice crunch. Chopped green onions give a fresh taste. Cucumber slices and pickled radish add a cool, crisp contrast. These optional items can elevate your meal and make it look beautiful. {{ingredient_image_1}} To start, you need to coat the chicken. Use 1/2 cup of cornstarch. This makes the chicken crispy. Mix the cornstarch with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a large bowl. Then, add your 1 lb of boneless chicken thighs. Toss until each piece is fully coated. This coating is key. It traps moisture and gives that crunch you want. Next, heat the oil. Use a deep skillet or wok. Pour in 1 cup of vegetable oil. Set the heat to medium-high. The oil needs to reach about 350°F or 175°C. You can test it by dropping a small piece of chicken in. If it sizzles, it’s ready! Now, fry the chicken. Add the coated pieces in small batches. Avoid overcrowding the pan. Fry for about 5-7 minutes. Look for a golden brown color. This shows they are cooked through. Use a slotted spoon to lift them out. Place the chicken on a paper towel-lined plate. This helps drain excess oil. Now, let’s make the spicy sauce. In a separate bowl, add 1/4 cup of gochujang. Then, pour in 2 tablespoons of honey, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Next, add 2 minced garlic cloves, 1 minced ginger piece, and 1 tablespoon of rice vinegar. Mix until all ingredients blend smoothly. Balance the flavors to your liking. If you want it sweeter, add more honey. For more heat, add more gochujang. This sauce gives your chicken its kick! To get the best chicken bites, avoid overcrowding the pan. If you add too many pieces at once, the chicken will steam instead of fry. This will lead to a soggy texture. Instead, cook in small batches. Aim for a golden brown color, which shows they are done. The chicken should be crispy outside and juicy inside. If you want to change the heat of your sauce, add less gochujang. You can start with a tablespoon and taste. Add more if you like it spicier. If you can't find gochujang, use sriracha or chili paste. These can give you a nice kick, while still keeping the flavor. For a great presentation, serve your chicken bites on a large platter. Sprinkle more green onions and sesame seeds on top for color. You can also add cucumber slices and pickled radish for crunch. These sides cool the heat and add freshness. Pair your bites with a cold drink like iced tea or beer for a perfect meal. Pro Tips Ensure Even Coating: Make sure each piece of chicken is evenly coated with cornstarch to achieve a crispy texture when frying. Maintain Oil Temperature: Use a kitchen thermometer to keep the oil at the right temperature (350°F or 175°C) for optimal frying results. Customize the Spice Level: Adjust the amount of gochujang in the sauce to suit your heat preference; add more for extra spice or reduce for milder flavors. Garnish for Presentation: Don’t skip the sesame seeds and green onions; they add not just flavor but also a beautiful finish to your dish. {{image_2}} You can make Spicy Korean Chicken Bites a bit healthier. Here are two easy ways: - Baking instead of frying: If you want less oil, bake the chicken. Coat the chicken pieces with cornstarch and seasonings. Arrange them on a baking sheet. Bake at 400°F (200°C) for about 20-25 minutes. This method gives you a crispy texture without deep frying. - Using chicken breast instead of thighs: Chicken breast is leaner. Swap out chicken thighs for chicken breast in this recipe. Just remember, chicken breast cooks faster. Adjust the cooking time to prevent dryness. You can play with the flavors in this dish. Here are some fun ideas: - Adding additional spices or sauces: Want more heat? Add cayenne pepper or red pepper flakes to the sauce. For a smoky flavor, mix in some smoked paprika. You can also try adding a splash of lime juice for a tangy kick. - Creating a sweet variation with fruit: Add fruit like pineapple or mango to your sauce. This will give a sweet twist. Chop the fruit and stir it into the sauce. It adds a great texture and taste. Let’s get global with these ideas: - Fusion with other cuisines: Try blending flavors from different cultures. Add some Thai sweet chili sauce for a sweet and spicy taste. You could also use a bit of barbecue sauce for a Southern twist. - Using different proteins like tofu or shrimp: For a vegetarian version, swap chicken with tofu. Press the tofu to remove water, then cut it into bite-sized pieces. For seafood lovers, use shrimp instead. Just adjust the cooking time for shrimp, as it cooks quickly. To keep your Spicy Korean Chicken Bites fresh, use airtight containers. Glass containers work great for this. You can also use plastic containers with good seals. Store the chicken in the fridge for up to three days. Make sure it cools down before sealing to avoid moisture. To reheat while keeping the chicken crispy, use the oven. Preheat to 375°F (190°C). Spread the chicken on a baking sheet and heat for about 10 minutes. For the sauce, warm it gently in a small pot on low heat. Stir often to keep it from burning. You can freeze cooked chicken bites. Place them in a single layer on a baking sheet until frozen. Then, transfer to a freezer-safe bag or container. They can last for up to three months in the freezer. For the sauce, store it in a separate container. Freeze it in small portions for easy use later. To keep your chicken bites crispy, coat them well. Use cornstarch mixed with salt and pepper. This mix helps create a nice crust. When frying, heat the oil to about 350°F (175°C). This ensures the chicken cooks fast, sealing in the moisture. Fry in small batches to avoid crowding. Too much chicken at once lowers the oil's heat. Drain the fried chicken on paper towels to remove excess oil. Yes, you can use other meats! Try using pork, shrimp, or even tofu. Pork works well with the spicy sauce. Shrimp cooks quickly and has a nice texture. If you choose tofu, use firm or extra-firm tofu for a better bite. Just remember to adjust cooking times based on the meat used. The spice level comes from gochujang, a Korean chili paste. Gochujang has a deep, rich flavor with heat. It’s not overpowering but adds a nice kick. If you prefer less heat, use less gochujang in the sauce. You can also mix in some honey to balance the spice. This way, you get a flavor that fits your taste! You now have everything to make Spicy Korean Chicken Bites at home. We covered key ingredients, from chicken to spices. The cooking steps ensure perfectly crispy bites, and the sauce brings the heat. Use tips to adjust flavor and add garnishes for a stunning dish. Consider healthier options or international twists for variety. Lastly, proper storage and reheating will keep your leftovers tasty. Enjoy sharing these bites with family and friends. They will love the crunch and flavor you created!

Spicy Korean Chicken Bites

Crispy fried chicken bites coated in a spicy Korean sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Korean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable oil (for frying)
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame seeds
  • 2-3 green onions, chopped (for garnish)

Instructions
 

  • In a large bowl, mix the cornstarch, salt, and black pepper. Add the chicken pieces and toss until fully coated.
  • In a deep skillet or wok, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
  • Carefully add the coated chicken pieces in small batches to avoid overcrowding. Fry for about 5-7 minutes, or until golden brown and cooked through. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
  • In a separate bowl, combine gochujang, honey, soy sauce, sesame oil, minced garlic, minced ginger, and rice vinegar. Stir until smooth.
  • In a large mixing bowl, add the fried chicken bites. Pour the spicy sauce over the chicken and toss to coat evenly.
  • Sprinkle sesame seeds and chopped green onions on top before serving.

Notes

Serve with cucumber slices and pickled radish for extra freshness.
Keyword appetizer, chicken, Korean, spicy