Sometimes you just want something that feels indulgent but doesn’t leave you regretting later. That’s where this High Protein Korean Fried Chicken sneaks in—crispy on the outside, juicy inside, and loaded with enough protein to keep you fueled without the heaviness. It’s the kind of dish that shows up when you’re juggling a busy day and need a quick, satisfying meal that feels like a treat.
I remember the first time I made this chicken, the kitchen filling with the scent of garlic and ginger as the sauce simmered gently, thickening just right. My mind was half on the recipe and half on the mess I’d left on the counter earlier—somewhere between excitement and a bit of distracted chaos. When I finally took a bite, that crunchy, spicy-sweet flavor was worth every moment of the slight kitchen chaos. It wasn’t flawless—my first batch was a little uneven in crispiness—but it was so good that I didn’t even care.
- Crunchy texture with a perfect balance of spicy and sweet, thanks to the gochujang-based sauce.
- Made with chicken breast for a protein-packed meal without the usual fried heaviness.
- It’s simple—and that’s kind of the point. No complicated steps or weird ingredients, just good food.
- Great for a quick dinner but also impressive enough to serve friends when you want to show off a little.
- Needs a bit of patience with frying in batches, but that’s how you keep the crispiness intact.
Don’t worry if you’re not usually a fryer—the ingredients and method here are straightforward and forgiving. If you’re short on time, you might skip the marinating or toss the chicken a bit more quickly, but I usually find that little soaking in buttermilk really helps with tenderness.
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High Protein Korean Fried Chicken
- Total Time: 35 minutes
- Yield: 4 1x
Description
A delicious and crispy Korean fried chicken recipe packed with high protein from chicken breast and a flavorful spicy-sweet sauce. Perfect for a satisfying meal with a protein boost.
Ingredients
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup low-fat buttermilk
1/2 cup cornstarch
1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 large egg
1 tablespoon olive oil
1 tablespoon sesame oil
1/4 cup gochujang (Korean chili paste)
2 tablespoons honey
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon water
1 teaspoon toasted sesame seeds
2 green onions, thinly sliced
Instructions
In a medium bowl, combine the chicken pieces and buttermilk. Mix well and let marinate for 15 minutes.
In a separate large bowl, whisk together cornstarch, whole wheat flour, baking powder, salt, black pepper, garlic powder, and onion powder.
In a small bowl, beat the egg.
Drain excess buttermilk from the chicken pieces, then dip each piece into the beaten egg, followed by the flour mixture. Ensure each piece is evenly coated.
Heat olive oil in a large non-stick skillet over medium-high heat.
Add the coated chicken pieces in a single layer, cooking for 3-4 minutes on each side until golden brown and cooked through. Work in batches if necessary to avoid overcrowding.
Remove chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and water. Bring to a simmer over medium heat, stirring frequently for 2-3 minutes until sauce is well blended and slightly thickened.
Place the cooked chicken in a large bowl, pour the sauce over, and toss to coat evenly.
Transfer the coated chicken to a serving plate, sprinkle with toasted sesame seeds and sliced green onions.
Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Kitchen Notes: You won’t need fancy equipment—just a good skillet and patience for frying in batches to keep things crispy. This chicken pairs wonderfully with a simple side of steamed rice or a fresh cucumber salad to cut the richness. I sometimes swap honey for maple syrup when I’m out, and it works fine, though it changes the flavor subtly. If you want to lighten it up, try baking instead of frying, but I can’t promise the same crunch. Also, tossing the chicken in the sauce right before serving keeps it crispier.
FAQ
Can I use other cuts of chicken? You can, but chicken breast is best for that high-protein, lean bite. Thighs will be juicier but a bit fattier.
How do I keep the chicken crispy when reheating? Heat it in the oven at 350°F for about 10 minutes rather than microwaving, which can make it soggy.
Is gochujang very spicy? It has a moderate heat with a sweet undertone; if you’re sensitive, start with less and add more to taste.
Ready to turn your dinner into something exciting? Scroll down, save this recipe, and get cooking—you’re in for a crispy, flavorful treat.