Korean Chilli Fried Chicken
Korean Chilli Fried Chicken


  • 4 skinless chicken breasts cubed
  • 1 egg beaten
  • 1/2 cup cornstarch
  • Salt and pepper to season
  • Sesame oil to fry

The Korean Sauce

  • 3 tbsp butter unsalted
  • 3 fresh cloves of garlic crushed
  • 1 tbsp fresh ginger grated
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp gochujang paste
  • 1 tbsp chilli sauce
  • Green onions chopped
  • Toasted sesame seeds
  • Red chillies sliced


  1. Season the cubed chicken with salt and pepper.
  2. Toss the chicken pieces through the egg first, then coat with cornstarch.
  3. In a heavy bottom pot or wok add 2 to 3 tablespoon of your oil and fry your chicken on medium to high heat for about 3 minutes.
  4. Remove chicken onto a plate and set aside
  5. In a bowl add the melted butter, soy sauce, gochujang paste, chilli sauce, rice vinegar, honey, sugar and sesame oil whisking till well combined
  6. In the same wok you fried your chicken add your ginger and garlic on medium heat letting it sizzle for a minute.
  7. After a minute add your sauce mixture cooking the sauce on medium to high heat for 2 minutes.
  8. Throw in your fried chicken making sure it is nicely coated in your sauce. Letting it cook for 2 minutes.
  9. Garnish with the chopped green onions, chillies and sesame seeds.