Korean Gochujang Chicken Bites (Gluten Free)

A crispy, spicy, and slightly sweet snack perfect for the beach or any outdoor adventure.

● 500g chicken thighs, diced into bite-sized pieces

● 100g cornflour

● 1 tsp salt

● 1 tsp black pepper

● 1 tsp garlic powder

● Oil for deep frying

● 100g gochujang (Korean chili paste)

● 100ml rice wine vinegar

● 100ml maple syrup

● 1 tsp sesame oil

● 50g rocket leaves

● 1 tbsp sesame seeds

Prepare the Chicken

Dice the chicken thighs into small, bite-sized pieces.

In a mixing bowl, combine cornflour, salt, black pepper, and garlic powder.

Toss the chicken pieces in the mixture until well coated.

Place the coated chicken in the fridge while preparing the sauce.

Make the Gochujang Sauce

In a small bowl, combine gochujang, rice wine vinegar, maple syrup, and sesame oil.

Mix well until smooth and set aside.

Heat the Oil

In a small pot or deep pan, heat oil to 180°C (use a thermometer for accuracy).

If you don't have a thermometer, drop a small piece of coated chicken into the oil—if it sizzles and rises to the top, it's ready.

Fry the Chicken

Carefully add the chicken pieces in small batches to avoid overcrowding.

Fry for 4-5 minutes or until golden brown and crispy.

Remove with a slotted spoon and place on a paper towel to drain excess oil.

Coat in Sauce

Transfer the fried chicken to a large mixing bowl.

Pour the prepared gochujang sauce over the chicken and toss until evenly coated.

Assemble & Serve

Arrange a bed of fresh rocket leaves on a serving plate.

Place the coated chicken bites on top

Sprinkle with sesame seeds for garnish

Enjoy!

Perfect as a snack or served with rice.

Try it with pork, seafood, or squid for variations!

This sauce can be stored in the fridge for months and pairs well with grilled meats or seafood.