Korean Chicken Recipe begins with crispy chicken coated in a sticky, sweet, and savory sauce with just the right kick — the kind of dinner that has everyone asking for seconds.
Author’s Notes
The Korean Chicken That Beat My Kids’ Favorite Dinner!
I love spicy food, but most of my family does not. I often reserve the spicier Korean dishes for my husband and me and keep a milder option for the kids.
While testing this recipe I made it mostly for lunches and planned to offer orange chicken alongside it for dinner. To my surprise, everyone (except my daughter) kept going back for the Korean chicken. My husband especially loved the sauce.
Because it was such a hit, I adapted the sauce to be milder so my daughter could enjoy it too. I also started using a weeknight shortcut — pre-cooked frozen chicken strips — and now keep a batch of the sauce in the fridge for quick dinners all week.
Korean Chicken Recipe Ingredients
| Ingredients | Tips |
|---|---|
| Crispy chicken | From-scratch fried chicken is best for crispiness, but frozen cooked crispy strips are a fast weeknight shortcut. |
| Toasted sesame oil & garlic | Toasted sesame oil adds big flavor quickly. Stir garlic constantly to prevent burning. |
| Ketchup & gochujang | Gochujang brands vary in heat. Start with less and add more to taste. |
| Honey & light brown sugar | This combo balances heat and gives the sauce a glossy, sticky finish. |
| Soy sauce, sesame seeds & green onions | Use regular (not lite) soy sauce. Finish with sesame seeds and sliced green onions if desired. |
How To Make Korean Chicken
- Cook the chicken: Prepare the chicken from scratch or use frozen crispy strips prepared according to package directions (air fryer works well).
- Start the sauce: Heat toasted sesame oil in a medium pot over medium-high heat. Add minced garlic and stir until fragrant, about 30 seconds.
- Build the sauce: Add ketchup, gochujang, honey, brown sugar, and soy sauce. Stir until the sugar dissolves and the sauce is smooth.
- Adjust the flavor: Taste and tweak — add more gochujang for heat or a pinch of salt if needed.
- Toss and serve: Pour your desired amount of sauce over the chicken, toss gently to coat, and serve immediately. Garnish with sesame seeds and green onions if you like.
What To Serve With This Korean Chicken
- Steamed rice: Classic and perfect for soaking up extra sauce.
- Simple vegetables: Roasted broccoli, green beans, or snap peas keep the meal balanced and fresh.
- Crunchy slaw: A crisp Asian-style slaw pairs nicely with the saucy chicken.
- Cucumber salad: A cool, tangy salad provides a refreshing contrast.
- Lettuce cups: Spoon the sauced chicken into butter lettuce for a lighter option.
Chelsea’s note
Shortcut vs From-Scratch Chicken
I include a from-scratch fried chicken method for the crispiest, takeout-style finish. For busy weeknights I often use frozen crispy chicken strips cooked in the air fryer. Once tossed in the sauce, both options taste great — the shortcut makes this recipe quick and repeatable.
Storage
Fried chicken loses its crisp quickly, so store chicken and sauce separately. The sauce keeps in the refrigerator for several days. Reheat the sauce, cook fresh chicken (or reheat gently), and toss together just before serving for best texture.
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Korean Chicken Recipe
Ingredients
- 1 pound frozen crispy chicken strips (or make chicken from scratch)
- 2 tablespoons toasted sesame oil
- 3 1/2 tablespoons minced garlic
- 1/4 cup + 2 tablespoons ketchup
- 1/4 cup gochujang sauce (adjust to taste)
- 1/2 cup honey
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup soy sauce (use regular, not lite)
- 2 tablespoons toasted sesame seeds (optional)
- Thinly sliced green onions (optional)
- Cooked rice, for serving (optional)
Instructions
- Cook the chicken: Prepare frozen chicken strips according to package directions (air fryer about 11–12 minutes) or make chicken from scratch. Let cool slightly, then cut into bite-sized pieces and place in a large bowl.
- Start the sauce: While the chicken cooks, heat a medium pot over medium-high heat. Add the toasted sesame oil. When shimmering, add the garlic and cook, stirring constantly, for about 30 seconds.
- Build the sauce: Add ketchup, gochujang, honey, brown sugar, and soy sauce. Stir until sugar dissolves and the sauce is smooth and combined.
- Adjust flavor: Taste the sauce and adjust as desired. Add more gochujang for heat or a pinch of salt if needed.
- Toss and serve: Pour desired amount of sauce over the chicken (you may have extra) and gently toss to coat. Serve immediately over rice and finish with sesame seeds and green onions if desired.
Recipe Notes
Note 1: I often use frozen crispy chicken strips like Tyson; they take about 18 minutes in the oven or 11–12 minutes in an air fryer.
To make chicken from scratch use 1 pound boneless, skinless chicken thighs cut into 1-inch pieces (thighs stay juicier than breasts). For the batter whisk 1 1/2 teaspoons salt, 1/2 teaspoon white pepper, 1/2 cup cornstarch, and 1 1/2 cups all-purpose flour. Add 1 large egg, 1 cup cold water, and 1 tablespoon vegetable oil and whisk until smooth, adjusting water so the batter resembles pancake batter. Toss the chicken in the batter, chill 30 minutes to 2 hours, then fry in 3 inches of oil at 350°F for 4–6 minutes until golden and cooked through. Drain and toss immediately with sauce.
Note 2: Gochujang significantly influences flavor and heat. Brands vary, so choose one you like and add gradually to control spiciness.
Storage: Fried chicken loses its crisp quickly. Store chicken and sauce separately; the sauce keeps in the fridge for a few days. Reheat sauce and toss with freshly cooked or warmed chicken just before serving.
Nutrition
Serving: 1 serving | Calories: 658 kcal | Carbohydrates: 95 g | Protein: 20 g | Fat: 24 g | Sodium: 2144 mg
Nutrition information is an approximation.