Crispy Korean Chicken with Chili Crisp

Submitted by Trevor (Pasadena, CA)

This crispy Korean chicken with chili crisp is crunchy, spicy, sticky, and packed with bold flavor. Tender chicken gets coated and cooked until crisp, then tossed with a Korean-inspired chili crisp glaze made with gochujang, garlic, ginger, rice vinegar, and a spoonful of chili crisp. It has that sweet-spicy takeout energy, but with a lighter homemade twist that keeps the chicken crispy without needing a deep fryer.

Crispy Korean-style chicken tossed with chili crisp, sesame seeds, green onion, and a spicy glossy sauce.

Why You’ll Love This Crispy Korean Chicken

This recipe gives you crispy chicken with a bold, spicy glaze that feels fun and satisfying. The gochujang adds deep Korean-style chili flavor, the chili crisp brings heat and crunch, and the green onion, sesame seeds, and lime keep everything fresh. It works as a high-protein dinner, rice bowl topping, lettuce wrap filling, or party snack.

Ingredients

For 4 servings:

• 1 ½ pounds boneless skinless chicken breast or chicken thighs, cut into bite-size pieces

• 1 egg

• ½ cup cornstarch, arrowroot starch, or potato starch

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

• Pinch of salt, optional

• 1 tablespoon avocado oil or olive oil, plus more if pan-frying

• 2 green onions, sliced

• 1 teaspoon sesame seeds

• Lime wedges, for serving

For the chili crisp glaze:

• 1 to 2 teaspoons chili crisp

• 1 tablespoon gochujang

• 1 tablespoon rice vinegar

• 1 tablespoon coconut aminos or low-sodium soy sauce

• 1 teaspoon honey or maple syrup

• 1 teaspoon grated ginger

• 1 garlic clove, minced or grated

• 1 to 2 tablespoons warm water, to thin

Optional add-ins:

• Steamed rice

• Brown rice

• Cauliflower rice

• Cucumber salad

• Shredded cabbage

• Lettuce cups

• Pickled onions

• Steamed broccoli

• Kimchi

• Extra lime

How to Make Crispy Korean Chicken with Chili Crisp

1. Prep the chicken.
   Pat the chicken dry and cut it into bite-size pieces. Dry chicken helps the coating stick and crisp up better.

2. Coat the chicken.
   In a bowl, toss the chicken with egg. In a separate bowl, mix cornstarch, garlic powder, black pepper, and a small pinch of salt if needed. Coat each piece of chicken in the starch mixture.

3. Cook until crispy.
   Heat avocado oil in a skillet over medium-high heat. Cook the chicken for 3 to 4 minutes per side, or until golden, crispy, and cooked through. Work in batches so the chicken does not steam.

4. Make the chili crisp glaze.
   In a small bowl, whisk together chili crisp, gochujang, rice vinegar, coconut aminos or low-sodium soy sauce, honey or maple syrup, ginger, garlic, and warm water until smooth.

5. Toss the chicken.
   Add the crispy chicken to a bowl and toss with the chili crisp glaze. Use just enough sauce to coat the chicken without making it soggy.

6. Finish and serve.
   Top with green onion, sesame seeds, and a squeeze of lime. Serve warm with rice, vegetables, lettuce cups, or cucumber salad.

Healthy Upgrade Ideas

For more protein, use chicken breast or serve the chicken with edamame, egg, tofu, or Greek yogurt cucumber salad. For more fiber and vegetables, serve it with cabbage, broccoli, cucumber, carrots, cauliflower rice, or brown rice. For a lighter version, cook the chicken in an air fryer or oven instead of pan-frying.

Tips for the Best Crispy Korean Chicken with Chili Crisp

Pat the chicken dry before coating so it gets crisp instead of soggy. Cook in batches so the chicken has enough space to brown. Add the chili crisp glaze after cooking so the chicken stays crunchy and the chili crisp keeps its texture. If the sauce feels too thick, loosen it with a little warm water. Finish with lime or rice vinegar to balance the richness and heat.

Frequently Asked Questions

Is crispy Korean chicken with chili crisp healthy?

It can be. Use lean chicken, a light starch coating, moderate oil, and serve it with vegetables, rice, cabbage, or lettuce cups. A chili crisp made with avocado oil and no added sugar, salt, soy or MSG is a great fit for a cleaner Korean-style chicken recipe.

Can I make this Korean chicken in the air fryer?

Yes. Coat the chicken, spray lightly with oil, and air fry at 400°F for 10 to 12 minutes, flipping halfway, until crispy and cooked through. Toss with the chili crisp glaze after air frying.

Should I put chili crisp in the sauce or on top?

Both work. Mix chili crisp into the glaze for flavor throughout the chicken, then add a little extra on top for crunch, heat, and texture.

What goes well with crispy Korean chicken?

Rice, cucumber salad, cabbage slaw, steamed broccoli, kimchi, lettuce cups, green onion, sesame seeds, lime, and cauliflower rice all pair well with crispy Korean chicken.

Can I meal prep crispy Korean chicken?

Yes, but it is crispiest fresh. For meal prep, store the chicken and sauce separately, then reheat the chicken in an air fryer or skillet and toss with the chili crisp glaze right before eating.

Can I make this recipe gluten-free?

Yes. Use cornstarch, arrowroot starch, or potato starch for the coating, and choose gluten-free tamari or coconut aminos instead of soy sauce. Check that your gochujang and chili crisp are gluten-free.

Recipe Notes

For the best flavor combo, use crispy chicken, gochujang, garlic, ginger, chili crisp, green onion, sesame seeds, and lime. The chicken brings the crunch, the glaze brings the spicy-sweet Korean-style flavor, and the chili crisp adds that crackly little firework finish.