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Spicy Korean Boneless Wings Recipe

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3.8 from 1 review

These Spicy Korean Boneless Wings feature tender, bite-sized chicken pieces fried to golden perfection and coated in a flavorful, spicy-sweet gochujang sauce. Perfect as an appetizer or served over rice for a hearty meal, this recipe delivers a delicious balance of heat, umami, and sweetness with a hint of tanginess and aromatic garlic and ginger.

Ingredients

Chicken

  • 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 Tbsp cornstarch
  • Oil for frying (such as vegetable or canola oil)

Sauce

  • 2 Tbsp butter, melted
  • ¼ cup brown sugar
  • 2 Tbsp low-sodium soy sauce
  • 2 Tbsp gochujang paste
  • 2 Tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 garlic clove, minced
  • 1 tsp red pepper flakes

Garnish

  • 1 green onion, thinly sliced

Instructions

  1. Prepare the chicken: Cut the chicken breasts into 1-inch pieces and place them in a large bowl for easy seasoning and coating.
  2. Coat with cornstarch: Sprinkle the cornstarch evenly over the chicken pieces and toss until all are thoroughly coated, which helps to create a crispy exterior when fried.
  3. Fry the chicken: Heat oil in a large skillet over medium-high heat. Fry the chicken in batches, avoiding overcrowding, until golden brown and cooked through, approximately 8-10 minutes total. Remove and drain on paper towels to absorb excess oil.
  4. Make the sauce: In a medium bowl, whisk together the melted butter, brown sugar, low-sodium soy sauce, gochujang paste, rice vinegar, sesame oil, freshly grated ginger, minced garlic, and red pepper flakes until smooth and well combined.
  5. Toss chicken in sauce: Add the fried chicken pieces to the sauce bowl and toss thoroughly to ensure each piece is evenly coated with the spicy Korean glaze.
  6. Garnish and serve: Sprinkle the thinly sliced green onion over the coated chicken and serve immediately. Enjoy as an appetizer or over steamed rice for a complete meal.

Notes

  • For an extra crispy coating, you can double dredge the chicken by dipping in cornstarch twice.
  • Adjust the amount of red pepper flakes or gochujang to increase or decrease the heat level according to your preference.
  • You can substitute the chicken breasts with boneless, skinless thighs for juicier wings.
  • Use a neutral oil with a high smoke point for frying to avoid burning.
  • Leftovers can be reheated in a skillet or oven to retain crispiness.

Find it online: https://bitezly.com/spicy-korean-boneless-wings-recipe/