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Crispy gochujang chicken slices with glossy chile sauce and yum yum dipping sauce on a plate

Crispy Gochujang Chicken with Buttery Chile Sauce and Garlic

Crispy gochujang chicken features a crunchy panko coating with a buttery garlic chile sauce for a bold, flavorful meal. This easy chicken recipe is perfect when you want a satisfying dinner with plenty of texture and spicy appeal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken and Breading
  • 1 lb. chicken breasts
  • 1 teaspoon kosher salt and freshly ground pepper, to taste
  • 1/2 cup flour
  • 2 eggs + 1/2 tablespoon gochujang sauce
  • 2 cups panko
  • avocado oil spray
Gochujang Butter Sauce
  • 4 tablespoons butter
  • 1 clove grated garlic
  • 1 1/2 tablespoons gochujang sauce
  • salt, to taste
Serving
  • Yum Yum sauce, for dipping

Method
 

Preparation
  1. Slice the tenderloin from the back of each chicken breast, then cut the breasts horizontally into thinner portions or thirds if needed. Season the chicken with salt and pepper.
  2. Set up three breading bowls with flour, eggs mixed with gochujang sauce, and panko. Add an extra 1/2 teaspoon salt to both the flour and panko bowls.
  3. Coat each chicken piece in flour, removing excess. Dip into the egg mixture, allow extra coating to drip away, then press into the panko until covered on both sides.
Cooking
  1. Spray the top surface of each breaded chicken piece with avocado oil. Air fry at 375°F (191°C) for 5 minutes, then cook at 400°F (204°C) for another 2-3 minutes to deepen the color.
  2. Whisk the melted butter with gochujang sauce and grated garlic in a small bowl. Brush the finished chicken pieces with the sauce.
  3. Slice the chicken and serve on a platter or cutting board with Yum Yum sauce for dipping.

Notes

Alternate cooking methods: Bake in the oven for 14-18 minutes, flipping halfway through and broiling near the end if extra browning is desired. You can also shallow fry the chicken in a layer of neutral cooking oil over medium heat until crisp and cooked through. The chicken should reach an internal temperature of 165°F (74°C) before serving.