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Chopsticks pick up a chicken in gochujang sauce.

Best Gochujang Chicken Bites

4.19 from 11 votes
Created by Mariam Ezzeddine
Crispy baked gochujang chicken bites are baked and tossed with a sweet, spicy, slightly funky sauce that makes this chicken gochujang addictive. The chicken bites are coated in cornstarch and baked until crispy without deep-frying.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Dish
Cuisine Asian, Korean
Servings 4 servings
servings

Ingredients

  • 2 whole chicken breast cut into cubes
  • ½ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon salt divided
  • 1 teaspoon ground black pepper divided
  • 2 whole eggs

For the Gochujang sauce

  • ¼ cup Gochujang sauce sauce or paste
  • ⅓ cup light brown sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 1½ tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger grated
  • 2 teaspoon garlic minced
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon sesame seeds to garnish
  • Chopped green onions to garnish

Instructions

  • Preheat the oven to 375 degrees F. Line a parchment paper over a baking tray and keep it aside.
  • Cut the chicken into bite-size pieces and keep it aside.
  • In a wide bowl, combine cornstarch, paprika, ½ teaspoon salt, and ½ teaspoon black pepper.
  • Combine eggs, ½ teaspoon salt, and ½ teaspoon pepper in another bowl.
  • Add the chicken cubes and coat them well in the cornstarch mixture and then dip into the egg mixture and coat again with the cornstarch mixture. Shake off the excess flour and place it in the prepared baking tray.
  • Bake the chicken pieces for 20-25 minutes until they are cooked through.
  • Meanwhile, prepare the Gochujang sauce by combining the ingredients in a skillet; Gochujang, brown sugar, soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes. Heat on medium for a couple of minutes.
  • Add the baked chicken bites to the sauce and toss along with the sauce.
  • Garnish the Gochujang chicken with sesame seeds and green onions.
  • Serve Gochujang chicken with rice while it is still warm.

Notes

  • Cut the chicken into similar-sized pieces for even cooking. 
  • Use chicken thighs in place of chicken breast. 
  • Bring the eggs to room temperature, which will be easier to beat. 
  • Turn the chicken halfway through cooking. 
  • Cook the chicken on an oven-proof wire rack over a baking sheet for crispier pieces. 
  • For a thicker, stickier sauce, cook the sauce longer and let it reduce more. 
  • Toss the chicken with the sauce just before serving. 
  • You can also serve the sauce as a dip. 
  • Garnish with sesame seeds.

Nutrition

Calories: 314kcal | Carbohydrates: 43g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 136mg | Sodium: 1228mg | Potassium: 481mg | Fiber: 1g | Sugar: 24g | Vitamin A: 501IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg
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