Korean Gochujang
Chicken Bites.

Watch Luke Cook

See How It's Done.

Watch Luke turn a few simple ingredients into crispy, sticky Korean-style chicken bites. Fair warning, you'll probably want to make a double batch.

The Shopping List

What You'll Need.

A handful of ingredients, some hot oil and a sauce worth making extra of. Tick everything off as you go.

Gluten-free option: Choose a verified gluten-free gochujang and check the labels on the vinegar, cornflour and other packaged ingredients. Traditional gochujang may contain wheat.

The Method

Let's Get Cooking.

Six steps to crispy chicken coated in a sticky, spicy gochujang glaze.

1. Prepare the Chicken

   Dice the chicken thighs into small, bite-sized pieces. In a mixing bowl, combine the cornflour, salt, black pepper and garlic powder. Toss the chicken through the mixture until evenly coated. Refrigerate while you prepare the sauce.

2. Make the Gochujang Sauce

   In a small bowl, combine the gochujang, rice wine vinegar, maple syrup and sesame oil. Mix until smooth and set aside.

3. Heat the Oil

   Heat the oil in a deep, heavy-based pan to 180°C. Use a cooking thermometer to check the temperature and avoid overheating the oil. Never leave hot oil unattended.

4. Fry the Chicken

   Carefully lower the coated chicken into the hot oil in small batches. Fry for approximately 4–5 minutes, until golden and crispy, ensuring the chicken reaches 75°C in the centre. Remove with a slotted spoon and drain on paper towel.

5. Coat in Sauce

   Transfer the cooked chicken to a large mixing bowl. Pour over the prepared gochujang sauce and toss until every piece is coated in that sticky, spicy glaze.

6. Assemble and Serve

   Arrange the rocket leaves on a serving plate, pile the chicken bites on top and finish with sesame seeds. Serve straight away while they're crispy. They're also bloody good with a side of rice.