Recipes Cuisine Asian Korean Spicy Korean Fried Chicken with Gochujang Sauce 4.3 (10) 7 Reviews 4 Photos It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving! Submitted by Diana71 Updated on November 20, 2024 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 10 mins Cook Time: 15 mins Additional Time: 15 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ⅓ cup milk 1 egg 1 pound chicken breast tenderloins ¼ cup all-purpose flour ¼ cup potato starch ½ teaspoon salt ¼ teaspoon ground black pepper vegetable oil for frying ¼ cup honey ¼ cup brown sugar 2 tablespoons soy sauce 2 tablespoons gochujang (Korean hot pepper paste) 1 tablespoon Worcestershire sauce 2 teaspoons red pepper flakes 1 teaspoon ground ginger Directions Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes. Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture. Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C). Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces. Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl. Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 398 Calories 8g Fat 52g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 398 % Daily Value * Total Fat 8g 11% Saturated Fat 2g 10% Cholesterol 112mg 37% Sodium 938mg 41% Total Carbohydrate 52g 19% Dietary Fiber 1g 3% Total Sugars 34g Protein 29g 58% Vitamin C 2mg 2% Calcium 68mg 5% Iron 2mg 13% Potassium 383mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.