Korean Fried Chicken
Double-fried chicken coated in a sweet, spicy gochujang glaze. Incredibly crunchy with addictive sticky sauce.
Double-fried chicken coated in a sweet, spicy gochujang glaze. Incredibly crunchy with addictive sticky sauce.
Per serving · Adjust servings below to scale ingredients
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Pat chicken completely dry. Toss with cornstarch, flour, garlic powder, and salt.
Fry chicken in 170°C oil for 10 minutes. Remove and rest 5 minutes.
Increase oil to 190°C. Fry chicken again 3-4 minutes until extra crispy and golden.
Whisk together gochujang, soy sauce, honey, vinegar, garlic, sesame oil, and ginger in a large bowl.
Toss hot fried chicken in the glaze. Garnish with sesame seeds and green onions. Serve with pickled radish.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Korean Fried Chicken delivers 34g of protein at 480 calories — that's 14 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 28% of total calories in this dish. The 30g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 24g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Korean Fried Chicken is a straightforward recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 34g of protein and 480 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Korean Fried Chicken also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 34g-protein meals ready throughout the week with zero daily effort.
Cook the chicken ahead and refrigerate for up to 3 days. Slice or shred just before serving — whole cooked breasts stay juicier than pre-sliced portions.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
Don't crowd the pan — cook in batches. Place finished items on a wire rack (not paper towels, which trap steam). Serve immediately, or keep warm in a 120°C (250°F) oven on a rack.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
