Cut boneless, skinless chicken thighs or breasts into bite-sized pieces, around 1 to 2 inches each.

Cut the chicken

Season the chicken pieces with salt and pepper and let them sit for 10 minutes to absorb the seasoning.

Season the chicken

Toss the chicken in a mixture of cornstarch and flour until fully coated on all sides. This will help it get crisp when fried.

Coat the chicken

Heat vegetable oil in a deep heavy-bottomed pan or fryer to 350°F (175°C).

Heat oil

Fry the coated chicken pieces in batches for 4–6 minutes each, or until golden brown and cooked through. Do not overcrowd the pan.

Fry chicken in batches

Remove the chicken bites with a slotted spoon and let them drain on a wire rack or paper towel-lined plate.

Drain the fried chicken

In a saucepan, stir together gochujang (Korean chili paste), soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.

Combine sauce ingredients

Bring the sauce to a simmer over medium heat. Let it cook for 3–5 minutes, stirring frequently, until it thickens slightly.

Simmer the glaze

Place the fried chicken pieces into a large bowl and pour the warm Korean glaze over the top. Toss well to coat all the pieces evenly.

Toss chicken in sauce

Sprinkle toasted sesame seeds and chopped green onions over the coated chicken bites. Serve immediately while hot and crispy.

korean chicken bites

Recipe information

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