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Korean fried chicken has a reputation for its irresistible combination of crunch and flavor. If you’re looking for a twist with some extra heat, my Spicy Garlic Korean Fried Chicken Bites will hit the spot. These bite-sized chicken pieces, coated in a crispy, golden crust and tossed in a spicy garlic sauce, are perfect for a quick dinner or snack. Plus, the double-fry method guarantees that extra crunch we all crave.
Double It!
The Double Fry Method: Your Key to Extra Crispy Chicken
The secret behind Korean fried chicken’s signature crunch is the double-fry method. In the first fry, the chicken is cooked through at a lower temperature (320°F) to lock in its juices. After allowing the heat to escape for a few minutes, the second fry at a higher temperature (350°F) creates that super crispy exterior without drying out the meat. This two-step process ensures that the chicken remains juicy on the inside while achieving that satisfying crunch on the outside.
Double frying also helps remove excess moisture from the chicken’s surface, which keeps it crisp even after being tossed in sauce. So, if you’re after that restaurant-quality crunch, don’t skip the second fry!
Tips and Substitutions for Perfect Spicy Garlic Korean Fried Chicken Bites
1. Let Chicken Sit at Room Temperature: Before frying, let the marinated chicken sit at room temperature for 15 to 30 minutes. This helps prevent the inside from being raw or unevenly cooked while the outside becomes crispy.
2. Potato Starch vs. Cornstarch: While potato starch is traditional for Korean fried chicken and gives it an extra crispy texture, you can substitute it with cornstarch if that’s what you have on hand. Both work well for achieving a light, crispy coating.
3. Adjusting the Spice Level: If you find gochujang and gochugaru a bit too spicy, reduce the amounts or omit the cayenne pepper. Alternatively, if you love a fiery kick, increase the gochugaru or gochujang, or even add fresh chili flakes.
4. Gluten-Free Option: To make this recipe gluten-free, swap out soy sauce for tamari or coconut aminos. Both alternatives will still give you that savory, umami depth without the gluten.
5. Chicken Substitutions: Although chicken thighs are recommended for their juicy texture, you can easily swap them for chicken breast if you prefer. Just be mindful that breasts may cook a bit faster, so adjust the frying time accordingly.
6. Other Serving Ideas: While this dish pairs beautifully with traditional Korean sides like rice and cheesy corn, you can also serve these spicy chicken bites with a simple green salad or even tucked into soft buns for spicy fried chicken sliders.
Recipe!
Spicy Garlic Sauce
To create the perfect balance of sweet, spicy, and savory, you’ll need:
- 1 tbsp butter
- 1 tbsp soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 0.5 tbsp gochugaru (Korean chili flakes)
- 1 tbsp Mirin (Japanese rice wine)
- 1/4 cup honey
- 1.5 tbsp brown sugar
- 3 cloves minced garlic
- 1 tsp sesame seeds
- Optional: For an extra kick, add cayenne pepper to taste.
Fried Chicken Ingredients
For the fried chicken bites, you’ll need:
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 0.5 tsp black pepper
- 1-inch piece of garlic, grated
- Potato starch (for coating)
- Neutral oil (for frying)
- Green onions (for garnish)
Step-by-Step Instructions for Spicy Korean Fried Chicken Bites:
1. Marinate the Chicken: Season the chicken thighs with salt, pepper, and grated garlic. Let the flavors infuse by marinating for at least two hours or overnight for the best result.
2. Prepare the Spicy Garlic Sauce: In a saucepan, melt the butter over medium heat. Add soy sauce, gochujang, gochugaru, mirin, honey, brown sugar, and minced garlic. Stir until the sauce thickens slightly, and the garlic is fragrant. Toss in the sesame seeds and optional cayenne pepper for more heat.
3. Coat the Chicken: After marinating, coat each piece of chicken in potato starch. This step ensures a crispy, light coating that complements the rich sauce.
4. First Fry: Heat your oil to 320°F (160°C). Fry the chicken pieces for 5 minutes, ensuring the oil fully covers them. Remove and let the chicken rest for a few minutes to let the heat escape. I like to place some paper towels on a baking sheet then put a cooling rack on top. (Shown in picture below)
5. Second Fry: Increase the oil temperature to 350°F (175°C). Fry the chicken for another 5 minutes until golden brown and super crispy.
6. Toss in Sauce: Toss the crispy chicken bites in the spicy garlic sauce until each piece is well-coated.
7. Garnish and Serve: Garnish with fresh green onions for a pop of color and serve with classic Korean sides like steamed rice, cheesy corn, or macaroni salad.
Jal Meokgesseumnida!
Spicy Korean Fried Chicken Bites are a delicious treat that brings together bold flavors and textures in every bite. Whether you’re enjoying them with friends or serving them as part of a family meal, these crispy, spicy bites are sure to impress. Serve them with classic Korean BBQ sides like rice, cheesy corn, or macaroni salad for a complete meal.
If you try this recipe, I’d love to hear how it turned out in the comments below!
if you loved this recipe, check this one out:
Spicy Garlic Korean Fried Chicken
Equipment
- 1 small sauce pan
- 1 frying pan
Ingredients
Ingredients for the Spicy Garlic Sauce
- 1 tbsp butter
- 1 tbsp soy sauce
- 2 tbsp gochujang Korean chili paste
- 0.5 tbsp gochugaru Korean chili flakes
- 1 tbsp Mirin Japanese rice wine
- 1/4 cup honey
- 1.5 tbsp brown sugar
- 3 cloves minced garlic
- 1 tsp sesame seeds
- Optional: For an extra kick add cayenne pepper to taste.
Fried Chicken Ingredients
- 4 boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tsp salt
- 0.5 tsp black pepper
- 1- inch piece of ginger grated
- Potato starch for coating
- Neutral oil for frying
- Green onions for garnish
Instructions
- Marinate the Chicken: Season the chicken thighs with salt, pepper, and grated garlic. Let the flavors infuse by marinating for at least two hours or overnight for the best result.
- Prepare the Spicy Garlic Sauce: In a saucepan, melt the butter over medium heat. Add soy sauce, gochujang, gochugaru, mirin, honey, brown sugar, and minced garlic. Stir until the sauce thickens slightly, and the garlic is fragrant. Toss in the sesame seeds and optional cayenne pepper for more heat.
- Coat the Chicken: After marinating, coat each piece of chicken in potato starch. This step ensures a crispy, light coating that complements the rich sauce.
- First Fry: Heat your oil to 320°F (160°C). Fry the chicken pieces for 5 minutes, ensuring the oil fully covers them. Remove and let the chicken rest for a few minutes to let the heat escape.
- Second Fry: Increase the oil temperature to 350°F (175°C). Fry the chicken for another 5 minutes until golden brown and super crispy.
- Toss in Sauce: Toss the crispy chicken bites in the spicy garlic sauce until each piece is well-coated.
- Garnish and Serve: Garnish with fresh green onions for a pop of color and serve with classic Korean sides like steamed rice, cheesy corn, or macaroni salad.
