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Spicy Korean Fried Chicken with Gochujang Mayo is a fusion dish that combines the best of both worlds: crispy, spicy Korean fried chicken with a creamy, tangy mayo sauce.
Ingredients:
For the Chicken:
- 1- pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg beaten
- 1/2 cup breadcrumbs
For the Gochujang Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon honey
- 1 clove garlic minced
- 1/2 lime juiced
- 1/4 teaspoon red pepper flakes optional
Instructions:
Prepare the Chicken:
- In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, red pepper flakes, salt, and pepper.
- Dip chicken pieces in the flour mixture, then egg, and then back into the flour mixture.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry chicken pieces in batches for 5-7 minutes, or until golden brown and cooked through. Drain on paper towels.
Make the Gochujang Mayo:
- In a small bowl, combine mayonnaise, gochujang, honey, garlic, lime juice, and red pepper flakes. Mix well.
Serve:
- Serve the crispy chicken pieces with the gochujang mayo.
Tips:
- For a spicier sauce, add more gochujang or red pepper flakes.
- You can adjust the level of spiciness by adding more or less red pepper flakes to both the chicken and the sauce.
- Serve with your favorite side dishes, such as rice, noodles, or a salad.
- Enjoy this delicious and spicy dish!
More Recipe Suggestions:
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Spicy Korean Chicken with Cheesy Topping
Korean Meatballs with Apricot Glaze
Gochujang Noodles with Crumbled Tempeh
Spicy Korean Fried Chicken with Gochujang Mayo
Spicy Korean Fried Chicken with Gochujang Mayo is a fusion dish that combines the best of both worlds: crispy, spicy Korean fried chicken with a creamy, tangy mayo sauce.
Servings 4 Servings
Equipment
Ingredients
For the Chicken:
- 1- pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg beaten
- 1/2 cup breadcrumbs
For the Gochujang Mayo:
- 1/2 cup mayonnaise
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon honey
- 1 clove garlic minced
- 1/2 lime juiced
- 1/4 teaspoon red pepper flakes optional
Instructions
Prepare the Chicken:
- In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, red pepper flakes, salt, and pepper.
- Dip chicken pieces in the flour mixture, then egg, and then back into the flour mixture.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry chicken pieces in batches for 5-7 minutes, or until golden brown and cooked through. Drain on paper towels.
Make the Gochujang Mayo:
- In a small bowl, combine mayonnaise, gochujang, honey, garlic, lime juice, and red pepper flakes. Mix well.
Serve:
- Serve the crispy chicken pieces with the gochujang mayo.
Tips:
- For a spicier sauce, add more gochujang or red pepper flakes.
- You can adjust the level of spiciness by adding more or less red pepper flakes to both the chicken and the sauce.
- Serve with your favorite side dishes, such as rice, noodles, or a salad.
- Enjoy this delicious and spicy dish!
