Korean Fried Chicken

40 minutes


4 Servings


Korean Fried Chicken with Jasmine Rice, Spring Onion, Sesame seeds.


400 g chicken breast fillet

1 liter of rapeseed oil

Breading :

1/3 cup of wheat flour

1/3 cup corn flour

1/3 teaspoon of baking powder

salt pepper

1 egg

Gochujang sauce :

3 tablespoons of gochujang paste

4 tablespoons of brown sugar

3 tablespoons of lime juice

2.5 tablespoons of fish sauce

150 ml of water

3 cloves of garlic

1 teaspoon of grated ginger

1 teaspoon of corn flour

To Serve :

Jasmine rice

Spring onion

Sesame seeds


1 Cut the chicken into cubes, sprinkle with salt and pepper and place in a bowl. Add the beaten egg and mix with the meat.

2 In a separate bowl, prepare the breading: combine wheat flour, corn flour and baking powder. Coat the chicken pieces in breadcrumbs.

3 Heat the oil in a fryer or small pot. Add the chicken pieces in batches and fry for about 8 minutes. Dry it with paper towel.

4 Prepare the sauce. Mix all gochujang sauce ingredients in a pot and simmer until the sauce thickens slightly. Mix the crispy chicken with the sauce. Serve the meat with jasmine rice, sprinkled with chopped spring onions and sesame seed.

5 Suggestion: If we don’t have gochujang paste, we can prepare the sauce by stirring in a pot: 2 tablespoons of sesame oil, 2 cloves of garlic, 2 tablespoons of soy sauce, 2 tablespoons of sweet chili sauce, 1 tablespoon of rice vinegar, 3 tablespoons of ketchup, 2 tablespoons of honey, 1 tablespoon of sugar