High Protein Sticky Korean Fried Chicken
Ingredients
Chicken
chicken breast (cubed)
700 g
garlic powder
2 tsp
black pepper
1.5 tsp
paprika
2 tsp
salt
1 tsp
cornflour
30 g
Glaze
light soy sauce
50 ml
water
50 ml
honey
25 g
gochujang paste
40 g
Pickled Cucumbers
cucumber (thinly sliced)
1 piece
light soy sauce
20 ml
rice vinegar
10 ml
chili flakes
1 tsp
garlic powder
1 tsp
sesame seeds
1 tsp
Instructions
Prepare and season chicken
Cut chicken breast into cubes and season with garlic powder, black pepper, paprika and salt.
Coat chicken with cornflour
Add cornflour to the seasoned chicken and toss until well coated.
Fry the chicken
Fry the coated chicken pieces until golden and crispy.
Prepare the sticky glaze
Combine soy sauce, water, honey and gochujang in a pan over low heat. Stir until it starts to bubble, then reduce for 3-4 minutes until thickened.
Toss chicken in glaze
Add the fried chicken to the thickened glaze and toss to coat evenly.
Prepare pickled cucumbers
Thinly slice cucumber and toss with soy sauce, rice vinegar, garlic powder, sesame seeds and optional chili flakes.
Serve
Serve the sticky Korean chicken with rice and pickled cucumbers on the side.
Original recipe
Storage
Store pickled cucumbers separately. Reheat chicken without cucumbers for best texture.
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