Introduction

Oh, chicken! It’s a weeknight warrior in my kitchen, and honestly, sometimes I feel like I’ve tried it every single way. But then, a recipe comes along that just reignites my love for it, and this Crispy Gochujang Chicken is absolutely one of those recipes. Imagine tender, juicy chicken coated in the most incredible, slightly spicy, slightly sweet, umami-rich gochujang butter. It’s the kind of meal that makes you close your eyes and savor every single bite. Plus, it’s so incredibly easy to whip up, even on your busiest evenings. This recipe is a true game-changer, and I can’t wait for you to try it!

Why You’ll Love This Recipe

Fast: From prep to plate, you’re looking at a seriously quick meal. Perfect for those nights when hunger strikes fast!
Easy: No fancy techniques needed here, just simple steps that anyone can follow.
Giftable: While you’ll want to eat it all yourself, these crispy chicken pieces make a fantastic addition to a potluck or a fun appetizer to share.
Crowd-pleasing: Seriously, who doesn’t love crispy, flavorful chicken? This recipe is a guaranteed hit with everyone from picky eaters to seasoned foodies.

Ingredients

Let’s gather our goodies for this flavor explosion! You’ll be surprised how simple these ingredients are, but together they create pure magic.

1 lb. chicken breasts: I like to use boneless, skinless breasts because they’re easy to work with and cook quickly.
1 teaspoon kosher salt: Kosher salt has larger flakes, which makes seasoning more forgiving and adds a nice texture.
Freshly ground black pepper, to taste: Always freshly ground for the best flavor!
1/2 cup all-purpose flour: This is our base for getting that super crispy coating.
2 large eggs: The binder that helps everything stick.
1/2 tablespoon gochujang sauce: This is the star! Gochujang is a Korean chili paste that’s savory, sweet, and a little spicy. You can find it at most Asian markets or the international aisle of your grocery store.
2 cups panko breadcrumbs: Panko is key here for that extra-crispy, crunchy texture. Don’t substitute with regular breadcrumbs if you can help it!
Avocado oil spray: A little spray helps get that initial crispiness without a ton of oil. Avocado oil has a high smoke point, making it great for frying.

For the Gochujang Butter:

4 tablespoons unsalted butter: Because butter makes everything better!
1 clove garlic, grated: Grating the garlic releases its flavor more intensely than mincing.
1 1/2 tablespoons gochujang sauce: More of that glorious flavor!
Salt, to taste: Just a pinch to balance out the flavors.

How to Make It

Alright, apron on, let’s get cooking! This is where the fun really begins.

Prep the Chicken: First things first, let’s get our chicken ready. Cut your chicken breasts into bite-sized pieces, about 1-inch cubes. Think perfect little nuggets! Then, season them generously all over with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning – it makes a big difference!
Set Up Your Dredging Station: This is my favorite part of breading chicken! Grab three shallow dishes or pie plates.
- In the first dish, pour your all-purpose flour.
- In the second dish, whisk together your two large eggs with the 1/2 tablespoon of gochujang sauce until it’s all smooth and a lovely orangey color.
- In the third dish, put your panko breadcrumbs.
Flour Power: Take each piece of seasoned chicken and dredge it in the flour. Make sure it’s coated on all sides, then give it a little shake to get rid of any excess flour. This creates a nice dry surface for the egg to stick to.
Egg-cellent Dip: Now, dip that floured chicken into the gochujang egg mixture. Let any excess egg drip off back into the dish. This is what helps the panko adhere so beautifully.
Panko Perfection: Gently press each piece of chicken into the panko breadcrumbs, making sure it’s completely coated. You want that panko to stick on there like glue for maximum crunch!
Get the Skillet Ready: Heat a large skillet over medium-high heat. You want it nice and hot before the chicken goes in. Lightly spray the skillet with your avocado oil spray. Just a light coating is all you need!
Crisp It Up: Carefully place the breaded chicken pieces into the hot skillet in a single layer. Whatever you do, don’t overcrowd the pan! You might need to do this in batches. Cook for about 3-4 minutes per side, or until each piece is a beautiful golden brown and the chicken is cooked through.
Whip Up the Gochujang Butter: While the chicken is sizzling away, let’s make that glorious butter sauce. Melt the butter in a small saucepan over medium heat.
Flavor Town!: Once the butter is melted, add your grated garlic and the remaining 1.5 tablespoons of gochujang sauce. Stir everything together until it’s well combined and warmed through. Give it a little taste and add a pinch of salt if you think it needs it.
The Grand Finale: Once your chicken is perfectly golden and cooked, transfer it to a bowl. Pour that luscious gochujang butter over the top and toss gently to coat each piece. Oh my goodness, the aroma alone is incredible!

Substitutions & Additions

Feeling adventurous? Here are some ways to make this recipe your own!

Chicken Thighs: Boneless, skinless chicken thighs work wonderfully too! They tend to be a bit more forgiving and stay extra juicy. Just adjust cooking time as needed.
Spice Level: If you like it spicier, feel free to add a little more gochujang to the egg mixture or the butter sauce. For less spice, you can reduce it slightly.
Sesame Seeds: Sprinkle some toasted sesame seeds over the chicken after tossing it with the butter for an extra nutty flavor and a pretty garnish.
A Touch of Sweetness: If your gochujang isn’t very sweet, you could add a tiny drizzle of honey or maple syrup to the butter sauce for an extra layer of sweetness.
Other Oils: If you don’t have avocado oil, another neutral high-heat oil like canola or vegetable oil will work.

Tips for Success

A few little secrets to make your Crispy Gochujang Chicken absolutely perfect every time.

Don’t Skip the Flour: The flour layer is crucial. It helps the wet egg mixture adhere to the chicken, which then helps the panko stick.
Panko Pressure: Really press the panko onto the chicken pieces. This ensures a good, thick coating for maximum crunch.
Don’t Crowd the Pan: This is probably the most important tip for getting super crispy chicken. If you overcrowd the skillet, the chicken will steam instead of fry, and you won’t get that satisfying crispiness. Cook in batches if necessary!
Prep Ahead: You can cut and season the chicken a few hours ahead of time. You can also set up your dredging station ahead of time, but it’s best to bread the chicken right before you cook it for the crispiest results.

How to Store It

Leftovers? Lucky you! Here’s how to keep your delicious chicken tasting its best.

Once cooled, store any leftover Crispy Gochujang Chicken in an airtight container in the refrigerator. It should stay good for up to 3-4 days.
Reheating: For the crispiest results when reheating, I highly recommend popping them in an oven or toaster oven at around 375°F (190°C) for a few minutes until heated through and crispy again. A quick stint in an air fryer works wonders too! Microwaving will make them soft again, so I usually avoid that if crispiness is the goal.

FAQs

Q: Can I make this recipe in an air fryer?

A: Absolutely! Air fryers are perfect for achieving that crispy coating. After breading, arrange the chicken in a single layer in your air fryer basket, spray with a little oil, and cook at around 380°F (190°C) for 10-12 minutes, flipping halfway through, until golden and cooked through. Then toss with the butter sauce!

Q: Is gochujang very spicy?

A: Gochujang has a moderate heat level with a delicious sweet and savory depth. The amount used in this recipe provides a pleasant warmth without being overwhelmingly spicy for most people. You can always adjust the quantity to your preference!

Q: Can I use chicken tenders instead of chicken breasts?

A: Yes, you can! Chicken tenders are already bite-sized and tender, so you can simply season them and proceed with the breading and cooking steps. They might cook slightly faster, so keep an eye on them.

Crispy Gochujang Chicken

Tender, juicy chicken coated in a slightly spicy, slightly sweet, umami-rich gochujang butter. This recipe is quick, easy, and a guaranteed crowd-pleaser.

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Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Large skillet
Shallow dishes Three needed for dredging station
Small saucepan For butter sauce
Knife
Cutting board
Whisk
bowl For tossing chicken

Ingredients

Main ingredients

1 lb chicken breasts boneless, skinless, cut into bite-sized pieces
1 teaspoon kosher salt
freshly ground black pepper to taste
0.5 cup all-purpose flour
2 large eggs
0.5 tablespoon gochujang sauce for egg mixture
2 cups panko breadcrumbs
avocado oil spray

For the Gochujang Butter

4 tablespoons unsalted butter
1 clove garlic grated
1.5 tablespoons gochujang sauce for butter sauce
salt to taste, for butter sauce

Instructions

Cut your chicken breasts into bite-sized pieces, about 1-inch cubes. Think perfect little nuggets! Then, season them generously all over with kosher salt and freshly ground black pepper. Don't be shy with the seasoning – it makes a big difference!
1 lb chicken breasts
This is my favorite part of breading chicken! Grab three shallow dishes or pie plates. In the first dish, pour your all-purpose flour. In the second dish, whisk together your two large eggs with the 1/2 tablespoon of gochujang sauce until it’s all smooth and a lovely orangey color. In the third dish, put your panko breadcrumbs.
1 lb chicken breasts
Take each piece of seasoned chicken and dredge it in the flour. Make sure it's coated on all sides, then give it a little shake to get rid of any excess flour. This creates a nice dry surface for the egg to stick to.
1 lb chicken breasts
Now, dip that floured chicken into the gochujang egg mixture. Let any excess egg drip off back into the dish. This is what helps the panko adhere so beautifully.
1 lb chicken breasts
Gently press each piece of chicken into the panko breadcrumbs, making sure it's completely coated. You want that panko to stick on there like glue for maximum crunch!
1 lb chicken breasts
Heat a large skillet over medium-high heat. You want it nice and hot before the chicken goes in. Lightly spray the skillet with your avocado oil spray. Just a light coating is all you need!
1 lb chicken breasts
Carefully place the breaded chicken pieces into the hot skillet in a single layer. Whatever you do, don't overcrowd the pan! You might need to do this in batches. Cook for about 3-4 minutes per side, or until each piece is a beautiful golden brown and the chicken is cooked through.
1 lb chicken breasts
While the chicken is sizzling away, let's make that glorious butter sauce. Melt the butter in a small saucepan over medium heat.
1 lb chicken breasts
Once the butter is melted, add your grated garlic and the remaining 1.5 tablespoons of gochujang sauce. Stir everything together until it's well combined and warmed through. Give it a little taste and add a pinch of salt if you think it needs it.
1 lb chicken breasts
Once your chicken is perfectly golden and cooked, transfer it to a bowl. Pour that luscious gochujang butter over the top and toss gently to coat each piece. Oh my goodness, the aroma alone is incredible!
1 lb chicken breasts

Notes

For extra crunch when reheating, use an oven, toaster oven, or air fryer. Avoid microwaving.