This Korean Fried Chicken recipe without gochujang has a crispy and addictive texture, and a bold blend of sweet, tangy, and spicy flavors.
While gochujang, a fermented red chili paste, is a common ingredient in many Korean fried chicken recipes, this recipe uses a combination of soy sauce, garlic, and honey to create a tasty glaze that complements the crispy fried chicken perfectly.
The chicken is coated in a mixture of flour, cornstarch, and spices, and then fried until crispy and golden brown.
Once cooked, the chicken is tossed in the sweet and savory glaze, resulting in a sticky and flavorful coating that will have you reaching for seconds.
This dish is perfect for fun and casual dining or as a tasty snack to share with friends and family.
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Baked Barbecue Chicken
Baked Chicken Tenders
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Fried Chicken (Without Buttermilk)
Grilled Chicken Kabobs
Hui Hui Chicken
Table of Contents
Korean Fried Chicken Recipe Without Gochujang Ingredients
- Chicken wings or drumettes
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Black pepper
- Garlic powder
- Soy sauce
- Honey
- Rice vinegar (or any regular vinegar)
- Garlic
- Ginger
- Sesame oil
- Vegetable oil (for frying)
How to make Korean Fried Chicken recipe Without Gochujang
First, you will need to prepare the chicken by washing and drying it thoroughly. If you’re using chicken wings, separate them into flats and drumettes.
In a large mixing bowl, combine the dry ingredients – all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Mix well.
Add the chicken to the mixing bowl and coat each piece evenly with the flour mixture.
Ensure that every part of the chicken is coated with the flour mixture as this helps to create the crispy exterior of the fried chicken.
Heat a deep pot or skillet over medium-high heat and add vegetable oil to it.
Heat the oil until it reaches 350°F (175°C). While the oil is heating up, place a wire rack or a paper towel-lined plate on the side to drain excess oil from the fried chicken.
Once the oil has reached the desired temperature, carefully place a few pieces of chicken into the hot oil using tongs or a slotted spoon.
Be careful not to overcrowd the pot or skillet as this can cause the chicken to cook unevenly.
Fry the chicken for 8-10 minutes, or until it is golden brown and crispy. Repeat this process until all the chicken pieces are fried.
While the chicken is frying, prepare the sauce. In a small saucepan, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil.
Stir to combine and bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and let the sauce simmer for 5-7 minutes, or until it thickens and becomes syrupy.
Once the chicken is fried, use tongs or a slotted spoon to transfer the chicken to the wire rack or paper towel-lined plate to drain any excess oil.
Let the chicken cool down for a few minutes before tossing it in the sauce to coat each piece evenly.
Serve the Korean Fried Chicken Without Gochujang hot with your favorite side dishes and dipping sauces.
How to store Korean Fried Chicken Without Gochujang
To store Korean Fried Chicken Without Gochujang, follow these steps:
Allow the chicken to cool to room temperature before storing. Place the chicken in an airtight container or a resealable plastic bag. Store the chicken in the refrigerator for up to 3 days.
If you want to store the chicken for a longer period, you can freeze it. To freeze, follow these steps:
Allow the chicken to cool to room temperature before storing. Place the chicken in an airtight container or a resealable plastic bag. Label and date the container or bag. Store the chicken in the freezer for up to 2 months.
To reheat, place the leftover chicken on a baking sheet or oven-safe dish. Bake the chicken for 10-15 minutes, or until heated through and crispy.
More Chicken Recipes
Baked Barbecue Chicken
Baked Chicken Tenders
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Crispy Baked Chicken Wings
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Fried Chicken Without Buttermilk
Grilled Chicken Kabobs
Hui Hui Chicken
Tempura Chicken
Korean fried chicken without gochujang is a fantastic alternative to the traditional Korean fried chicken recipe if you don’t have access to gochujang. Give this recipe a try and let me know how it goes!
Korean Fried Chicken Recipe Without Gochujang
Ingredients
For the chicken:
- 2 lbs chicken wings or drumettes
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
For the glaze:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tsp sesame oil
- Vegetable oil for frying
Instructions
For the chicken:
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder.
- Add the chicken to the bowl and toss until each piece is coated in the flour mixture.
- Heat the vegetable oil in a deep pot or skillet over medium-high heat until it reaches 350°F (175°C).
- Carefully add the chicken to the hot oil, a few pieces at a time, and fry for 8-10 minutes, or until golden brown and crispy.
- Use a slotted spoon or tongs to remove the chicken from the oil and place it on a wire rack or a paper towel-lined plate to drain any excess oil.
For the glaze:
- In a small saucepan, combine the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat and let the sauce simmer for 5-7 minutes, or until it thickens and becomes syrupy.
- Toss the fried chicken in the sauce until each piece is coated.
- Serve immediately with your favorite side dishes and dipping sauces.
