Korean Fried Chicken

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Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 231kcal


  • 500 g diced chicken breast
  • 20 g cornflour
  • Salt & pepper
  • 1 kcal spray


  • 100 mls light soy sauce
  • 40 g honey
  • 30 g Gochujang paste (can find in Asian supermarkets or alternatively substitute for sriracha sauce)
  • 3 cloves grated garlic
  • 15 mls vinegar
  • 10 g cornflour (mixed with 2 tablespoons of water to make a paste)


  • Add the chicken to a bowl and season well with salt and pepper.
  • Add the cornflour and mix it well to coat each chicken piece evenly.
  • Heat a pan on medium heat and spray well with 1 kcal spray.
  • Add the chicken pieces and cook until crispy on all sides and cooked throughout.
  • Remove from the pan and add the pan back to a low heat.
  • To make the sauce, add the soy sauce, garlic, honey, Gojuchang and vinegar to the pan and mix well.
  • Add the cornflour paste and stir well.
  • Keep stirring and allow the sauce to thicken.
  • Add the chicken back in and stir well to coat the chicken with the sauce and heat the chicken back up.
  • Serve with rice, veg or whatever sides you like.
  • Garnish with coriander (optional).


Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 32g | Fat: 2g