Korean Chili Chicken Bites

Korean Chili Chicken Bites

YIELD: Makes 2 servings


For Fried Chicken:

1 lb. - chicken breast, boneless, skinless

1/2 tsp. - kosher salt

1/2 tsp. - black pepper

1/2 cup - all-purpose flour

3 - eggs, whole, beaten

2 cups - panko bread crumbs

4 cups - canola oil

For Chili Sauce:

1/2 cup - honey

1/2 cup - brown sugar

3 cloves - garlic, minced

1/2 T - minced ginger

1/2 T - Gochugaru flakes

3 T - rice wine vinegar

3 T - apple cider vinegar

1/2 cup - cold water

2 T - light soy sauce

1 T - sesame oil

1 T - sesame seeds, toasted

4 T - scallion, sliced about 1/8" thick

pinch of kosher salt


Cut the chicken into bite-size pieces, or cut into 2” x 2” chunks.

Season with kosher salt and black pepper.

In a medium-sized bowl, add the all-purpose flour.

In a separate bowl, add the beaten eggs to the bowl.

In another bowl, add the panko breadcrumbs.

Dredge the chicken chunks, first into the flour and shake the excess.

Dip each chicken piece into the egg mixture.

Then toss with the panko breadcrumbs until each chicken piece is well coated.

Preheat a pot with oil, to 350°F or use a deep fryer. This can also be prepared in an air-fryer. Fry the chicken pieces in batches until they are all cooked and allow to drain on a paper towel-lined pan or plate. The chicken should reach an internal temperature of 165°F.

In a medium-sized saucepan, add the honey and brown sugar. Cook this mixture until it becomes thick and syrupy.

Add the garlic and ginger, off the heat. Be careful not to burn the garlic.

Stir the mixture with a high heat utensil, careful not to let the sugar caramelize.

Immediately add the garlic, ginger, and the gochugaru flakes.

Add both vinegars to deglaze the pan.

Add the water and soy sauce and simmer until it is almost the consistency of syrup.

Remove from the heat, once the sauce has reached the consistency of syrup.

Add the sesame oil, seeds, and scallions.

Adjust the seasoning with kosher salt, as desired.

In a bowl, toss the fried chicken bites with the sauce and serve immediately.

Garnish with the fresh scallions on top for service.

Recipe developed by Chef Wook Kang for the National Honey Board.