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Korean chicken
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Korean Gochujang Fried Chicken with Spicy Cabbage

This delicious Korean Gochujang Fried Chicken and Korean-style spicy cabbage salad makes a great dinner, even on a weeknight.
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Course: Main Course
Cuisine: Korean
Keyword: Chicken
Servings: 4 servings
Calories: 427kcal
Author: Laura Lynch

Equipment

  • Air fryer or stovetop
  • Kitchen tongs
  • Meat thermometer
  • Cutting board

Ingredients

For the chicken

  • 4 chicken thighs
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ginger peeled and minced
  • 1 clove garlic minced
  • 1 egg beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • Cooking oil spray
  • Sesame seeds and green onions for garnish

For the Gochujang sauce

  • 2 tablespoons gochujang paste
  • 2 tablespoon ketchup
  • 2 tablespoon honey
  • 1/2 tablespoon less-sodium soy sauce
  • 1/2 teaspoon rice vinegar
  • 1 clove garlic minced

For the cabbage

  • 2 cups cabbage red and green
  • 1 clove garlic minced
  • 1 green onions chopped
  • 1/4 cup white onion diced
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoons white vinegar
  • 1 tablespoons red pepper flakes
  • 1 tablespoons sesame oil
  • 1-2 teaspoons Momofuku Chili Crunch optional
  • 1/2 tablespoon sesame seeds
US Customary - Metric

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.

Video

Notes

  • The internal temperature of the chicken should reach 165ºF (75°C) to be safe to eat.

Nutrition

Calories: 427kcal | Carbohydrates: 29g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 1551mg | Potassium: 497mg | Fiber: 2g | Sugar: 13g | Vitamin A: 860IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 3mg