Korean Fried Chicken Recipe Without Gochujang

This Korean fried chicken recipe without gochujang has a crispy and addictive texture, and a bold blend of sweet, tangy, and spicy flavors.

Gochujang-free Korean Fried Chicken


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.

More Chicken Recipes To Try

Baked Barbecue Chicken
Baked Chicken Tenders
Crispy Baked Chicken Wings
Fried Chicken (Without Buttermilk)
Grilled Chicken Kabobs
Hui Hui Chicken

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)
Korean Fried Chicken without chili paste


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.

Crispy Korean Fried Chicken recipe


What to serve with Korean Fried Chicken Without Gochujang

If you’ve never had Korean fried chicken before, here are some side dishes and dipping sauces you can make to complete your meal:

Steamed rice: A classic side dish that balances out the rich and savory flavors of the chicken.

Pickled vegetables: Korean-style pickled vegetables, such as pickled radish or cucumber, add a refreshing and tangy contrast to the dish.

Kimchi: Another classic Korean side dish, kimchi’s spicy and sour flavors complement the sweetness of the chicken glaze.

Coleslaw: A light and refreshing coleslaw can provide a cool contrast to the hot and crispy chicken.

Dipping sauces: Consider serving the chicken with a dipping sauce such as a sweet chili sauce, teriyaki sauce, or soy-based dipping sauce for additional flavor and texture.

Authentic Korean Fried Chicken recipe without Gochujang


Occasions to serve Korean Fried Chicken Without Gochujang

Fried chicken is always a winning at gatherings or even just as regular weeknight dinners, but here are a few more occasions you can prepare this meal for, that’ll wow your guests:

Game day or sports viewing parties: The crispy and flavorful chicken is the perfect snack to munch on while watching your favorite teams play.

Potlucks or gatherings: Korean Fried Chicken is easy to make in large batches and is a crowd-pleaser, making it an ideal dish to bring to potlucks or gatherings.

Picnics or outdoor events: Korean Fried Chicken is a portable dish that can be eaten cold or at room temperature, making it an excellent choice for outdoor events.

Korean Fried Chicken with garlic and ginger


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.

Sweet and savory Korean Fried Chicken


How to reheat Korean Fried Chicken Without Gochujang

To reheat Korean Fried Chicken Without Gochujang, follow these steps:

Preheat your oven to 350°F (175°C). 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.

Alternatively, you can re-fry the chicken in hot oil to make it crispy again. Here’s how:
Heat a few inches of oil in a deep pot or skillet until it reaches 350°F (175°C).

Add the leftover chicken to the hot oil, a few pieces at a time, and fry until heated through and crispy, about 3-5 minutes.

Use a slotted spoon or tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.

It’s important to note that re-frying the chicken may make it a bit oilier than it was originally, but it will still be flavorful and delicious.

Traditional Korean Fried Chicken recipe without Gochujang


More Chicken Recipes

Baked Barbecue Chicken
Baked Chicken Tenders
Best Ground Chicken Burger
Crispy Baked Chicken Wings
Easy Poppy Seed Chicken
Fried Chicken Without Buttermilk
Grilled Chicken Kabobs
Hui Hui Chicken
Korean Fried Chicken Without Gochujang
Tempura Chicken

Korean Fried Chicken Without Gochujang FAQs

Can I use other types of meat besides chicken?

Yes, you can use other types of meat such as beef, lamb, or even tofu.

Can I use a different type of oil for frying?

Yes, you can use any oil with a high smoke point such as canola oil, peanut oil, or vegetable oil.

How can I make the fried chicken extra crispy?

To make the fried chicken extra crispy, you can double-coat the chicken with the flour mixture before frying or let the coated chicken rest for 10-15 minutes before frying.

Can I make the sauce spicier?

Yes, you can add chili flakes or hot sauce to the sauce to make it spicier.

Can I make the sauce in advance?

Yes, you can make the sauce in advance and store it in the refrigerator for up to a week. Reheat the sauce in a saucepan over low heat before tossing it with the fried chicken.

How can I make the fried chicken less greasy?

Drain the excess oil by placing the fried chicken on a wire rack or paper towel-lined plate to absorb the oil. You can also blot the fried chicken with paper towels to remove any excess oil.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken in the oven at 400°F (200°C) for 20-25 minutes or until it is golden brown and crispy.

Korean Fried Chicken Recipe Without Gochujang

This Korean fried chicken recipe without gochujang has a crispy and addictive texture, and a bold blend of sweet, tangy, and spicy flavors.

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.

Korean fried chicken without gochujang is a fantastic alternative to the traditional Korean fried chicken recipe that features the spicy sauce. It’s so easy to make, and the sauce is simple but bursting with tons of flavor. So why not give this recipe a try and enjoy a taste of Korean cuisine in the comfort of your own home?



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