Crispy chicken with gochujang sauce in 35 minutes!
Homemade fried chicken beats any takeaway version hands down, with a perfectly seasoned coating that's irresistibly golden, crispy, and packed with flavour. Every bite delivers an incredibly satisfying crunch on the outside while staying tender, juicy, and succulent on the inside. Best of all, this recipe is surprisingly quick and easy to make, taking less than 25 minutes to prepare and only 10-20 minutes to cook, making it an ideal choice for busy weekdays when you want something delicious without spending hours in the kitchen.
Whether you're looking for a comforting dinner after a long day at work, a high-protein meal to refuel after the gym, or a healthier alternative to your favourite takeaway, this recipe ticks all the boxes. It's simple to prepare using everyday ingredients and delivers all the flavour and texture of restaurant-style fried chicken without the added cost.
This crispy chicken is also incredibly versatile. Enjoy it on its own with your favourite sides, slice it into wraps or sandwiches, or use it as a protein-packed topping for a fresh salad. If you're trying to keep your calories under control while increasing your protein intake, serving the chicken over a colourful salad is a great option. It creates a filling, balanced meal that supports your fitness goals without sacrificing flavour, making it perfect for anyone in their gym era or following a high-protein lifestyle.
It also works brilliantly for meal prep. Cook a batch ahead of time and store it in the fridge to enjoy as a quick work lunch throughout the week. Paired with salad, roasted vegetables, or rice, it's an easy way to have a satisfying, nutritious meal ready to go whenever you need it. Fast to prepare, full of protein, and packed with crunch, this homemade fried chicken is a recipe you'll come back to time and time again.
Crispy chicken with gochujang sauce- ingredient list!
Ingredient list for the chicken-
Four 150g/5½oz chicken breasts
Two eggs that are free-range
Two tablespoons of cornflour
200g/7oz of breadcrumbs that have been dried
Two tablespoons of black, white, or mixed sesame seeds
Two tablespoons of chia seeds
Two tablespoons linseeds (also called flaxseeds)
6 tablespoons of vegetable oil
salt
Ingredient list for the sauce-
Four tablespoons of Korean chilli paste, or gochujang
Two teaspoons of runny honey
Ingredient list for a side of coleslaw if you would like to make your own, as it pairs amazingly!-
275g/9½ oz store-bought crisp coleslaw mix (throw away any dressing) 1 lime, juice only 2 tsp sesame oil salt
Crispy chicken with gochujang sauce- step by step instruction guide!
Step 1
To prepare the chicken, place the chicken breasts on a sturdy chopping board and cover them with a sheet of baking paper or cling film. Using a rolling pin, meat mallet, or the base of a heavy saucepan, gently but firmly pound each chicken breast until it is evenly flattened to a thickness of no more than 1cm (½ inch). Flattening the chicken helps it cook more evenly, reduces the cooking time, and ensures every piece stays tender and juicy. It also creates the perfect surface for the coating to stick to, resulting in an even, crispy crust once fried. If any of the chicken breasts are particularly large, you can trim them or cut them into smaller pieces before coating, making them ideal for burgers, wraps, salads, or meal prep.
Step 2
Transfer the flattened chicken breasts to a large bowl and season generously with salt, making sure each piece is evenly coated. This helps to enhance the flavour of the chicken and ensures the seasoning is distributed throughout the dish. Crack the eggs directly into the bowl with the chicken, then add the cornflour and stir everything together thoroughly. Mix until the chicken is completely coated in the thick, sticky egg and cornflour paste, ensuring there are no dry patches left. This coating creates the perfect base for the crispy outer layer, helping the seasoning and crunchy coating stick to the chicken during cooking while keeping the inside tender and juicy.
Step 3
On a separate tray, mix together the breadcrumbs, linseeds, sesame seeds, and chia seeds. In a large nonstick frying pan, heat the vegetable oil over medium heat. Drop the chicken breasts into the breadcrumb mixture one at a time, then turn to coat the entire chicken with the crumbs. After the chicken has been coated, move it to the frying pan and cook it for about 4 minutes on each side, or until it is thoroughly cooked and has a deep golden colour.
Step 4
Meanwhile, prepare the sauce while the chicken is cooking. Add the gochujang, honey, and 175ml (6fl oz) of water to a small saucepan and stir well to combine. Place the pan over a medium heat and bring the mixture to the boil, allowing the flavours to combine as it heats. Once boiling, reduce the heat and leave the sauce to simmer gently for 1-2 minutes, stirring occasionally, until it reduces slightly and becomes glossy, sticky, and thick enough to coat the chicken. The sweet honey balances the spicy, savoury flavour of the gochujang, creating a rich sauce that adds plenty of flavour to the crispy coating.
Step 5
While the sauce is reducing, prepare the slaw. Add the coleslaw mix, fresh lime juice, and sesame oil to a large bowl, then season with a pinch of salt. Using clean hands, gently scrunch and massage the vegetables together until everything is evenly combined and the flavours are well distributed. This helps soften the vegetables slightly while allowing the lime juice and sesame oil to coat every piece, creating a fresh, crunchy side that perfectly balances the sticky, spicy fried chicken.
Step 6
Serve the gochujang sauce and slaw with the chicken.
Crispy chicken with gochujang sauce- recipe tips!
For extra crispy chicken, make sure the chicken breasts are evenly flattened and fully coated in the cornflour and egg mixture before cooking. This helps create a crunchy coating while keeping the inside tender and juicy.
If you prefer a milder sauce, reduce the amount of gochujang or add a little extra honey to balance the heat with sweetness.
The chicken is perfect for meal prep. Cook ahead and store in the fridge, then serve sliced over a salad for a quick, high-protein work lunch.