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Today, we’re making a new favorite, using Korean Gochujang paste, which has reached new heights of popularity recently. If you haven’t tried it yet, now’s your chance! This Gochujang Fried Chicken is accompanied by a spicy cabbage salad, which I also put some Chili Crunch on (you have to check this stuff out!)
This dish brings the warmth of Korean flavors to your table, offering a crispy, spicy, and utterly satisfying meal that stands out from your usual fried chicken routine.
Here are three reasons why this recipe will capture your palate:
- Bold Flavors: The gochujang (a savory, sweet, and spicy fermented condiment) marries beautifully with the crispy chicken, creating a depth of flavor that’s both unique and addictive.
- Crunch Factor: Apart from the satisfying crunch of the chicken, the spicy cabbage salad adds a refreshing bite, balancing the dish with its crisp texture and tangy dressing.
- Versatility in Serving: Whether it’s a casual dinner, a special occasion, or you’re simply looking to impress, this dish serves up beautifully and can easily be adjusted to accommodate different spice levels, ensuring everyone at the table can enjoy it to their liking.
We use our air fryer to cook the chicken, but you can also fry the chicken in a skillet with oil if you don’t have an air fryer.
You can buy the Gochujang paste and the Chili Crunch on Amazon, if you can’t find them in your grocery.
Korean Gochujang Fried Chicken with Spicy Cabbage
Ingredients
For the chicken
- 4 chicken thighs
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (2 g) fresh ginger peeled and minced
- 1 clove garlic minced
- 1 egg beaten
- 1/4 cup (31 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- 1/2 teaspoon (2 g) baking powder
- Cooking oil spray
- Sesame seeds and green onions for garnish
For the Gochujang sauce
- 2 tablespoons (30 ml) gochujang paste
- 2 tablespoon (30 ml) ketchup
- 2 tablespoon (30 ml) honey
- 1/2 tablespoon (7 ml) less-sodium soy sauce
- 1/2 teaspoon (2 ml) rice vinegar
- 1 clove garlic minced
For the cabbage
- 2 cups (140 g) cabbage red and green
- 1 clove garlic minced
- 1 green onions chopped
- 1/4 cup (40 g) white onion diced
- 2 tablespoons (30 ml) soy sauce
- 1 1/2 tablespoons (22 ml) fish sauce
- 1 tablespoons (15 ml) white vinegar
- 1 tablespoons (8 g) red pepper flakes
- 1 tablespoons (15 ml) sesame oil
- 1-2 teaspoons Momofuku Chili Crunch optional
- 1/2 tablespoon (4 g) sesame seeds
Instructions
For the chicken:
- Mix the vinegar, soy sauce, ginger, garlic, and beaten egg in a sealable plastic bag. Shake to mix well. Add the chicken. Marinate for 20 mins.
- Combine sauce ingredients in a saucepan over medium heat. Stir well and simmer for 5 mins to thicken slightly.
- In another sealable plastic bag, mix the flour, cornstarch, and baking powder.
- Remove the chicken from the marinade, shaking off any excess. Transfer the chicken to the flour bag. Shake to coat the chicken. Place it on a wire rack for 5 minutes to soak up the flour.
- Spray the chicken with cooking oil, then place it in the air fryer basket, not touching.
- Air fry at 400ºF (205ºC) for 6 mins. Carefully turn the chicken over, spray again, and cook for another 4-5 mins, until the internal temperature reaches 165ºF (75°C).
- Transfer the chicken to a bowl. Pour on sauce and toss to coat. Serve with sesame seeds and green onions.
Stovetop Method (if you don't have an air fryer):
- Preheat oil in a large skillet on the stovetop, using oil with a high smoke-point, like vegetable or canola. When the temp of the oil reaches 375ºF, add the breaded chicken and cook for about 4 minutes per side. Remove from oil and set on a wire rack to cool.
For the cabbage salad:
- Chop the cabbage into slices, then dice into smaller pieces. Place in a large bowl.
- In a small bowl, combine garlic, onions, soy sauce, fish sauce, vinegar, hot pepper flakes, and sesame oil. Add Chili Crunch for more heat, if desired.
- Pour dressing over cabbage and stir to combine. Sprinkle with sesame seeds before serving.
Equipment Needed
- Air fryer or stovetop
- Kitchen tongs
- Cutting board
Video
Notes
- The internal temperature of the chicken should reach 165ºF (75°C) to be safe to eat.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
