Crispy Gochujang Chicken
Recipe from Lindsay Ostrom · original post · full recipe on pinchofyum.com
Crispy crunchy chicken with a gochujang butter sauce! This is just so good. Dipped in sauce, served with a salad, or eaten straight on its own!
Ingredients
- chicken breasts450 g
- salt — 2 tsp12 g
- plain flour65 g
- eggs2 ea
- gochujang35 g
- panko breadcrumbs100 g
- avocado oil spray1 ea
- butter — melted55 g
- garlic clove — grated1 ea
Method
- Cut each chicken breast into thinner pieces: cut the tenderloin off the back, then slice the breast in half horizontally (or into thirds if it's very thick). Season with 1 tsp salt and some pepper.
- Prep three bowls for breading: 1) the flour, 2) the eggs whisked with 1/2 tbsp gochujang, 3) the panko. Season the flour and panko bowls with an extra 1/2 tsp salt each.
- Dip the chicken in the flour and shake off the excess. Dip into the egg mixture and let the excess drip off. Press into the panko on both sides until coated.
- Spray each piece with avocado oil to coat the top. Air fry at 375°F (190°C) for 5 minutes, then at 400°F (200°C) for another 2-3 minutes until golden.
- Whisk the melted butter, remaining 1 1/2 tbsp gochujang and grated garlic in a small bowl. Brush each piece of crispy chicken with the sauce.
- Slice and serve with whatever veggies you have, or with yum yum sauce for dipping.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Crispy Gochujang Prawns
- 600 g Raw peeled prawns instead of chicken breasts
Crumb the prawns whole and air fry for 6 to 7 minutes until golden and just cooked through.
Vegetarian
Crispy Gochujang Tofu
- 440 g Firm tofu instead of chicken breasts
Press the tofu and cut it into thick slabs, then crumb as written; air fry for 8 to 10 minutes until golden.
Vegan
Crispy Gochujang Tofu
- 440 g Firm tofu instead of chicken breasts
- 120 ml Soy milk instead of eggs
- 55 g Vegan butter instead of butter
Press the tofu and cut into thick slabs; whisk the soy milk with the gochujang for the dipping bowl and air fry for 8 to 10 minutes until golden.
Gluten-free
- 65 g Rice flour instead of plain flour
- 35 g Gluten-free gochujang instead of gochujang
- 100 g Gluten-free breadcrumbs instead of panko breadcrumbs
Gluten-free crumbs brown faster, so check the chicken a minute early.
Dairy-free
- 55 g Vegan butter instead of butter
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- chicken breasts · 450 g
- salt · 12 g
- plain flour · 65 g
- eggs · 2 items
- gochujang · 35 g
- panko breadcrumbs · 100 g
- avocado oil spray · 1 item
- butter · 55 g
- garlic clove · 1 item