Gochujang Chicken Sandwich with Spicy Mayo Crispy Fried Chicken Sandwich with Spicy Korean Gochujang Mayo Ingredients: 2 boneless, skinless chicken thighs 1 cup buttermilk 1 teaspoon garlic powder 1 teaspoon paprika 1 cup all-purpose flour Salt and pepper to taste Vegetable oil, for frying 2 brioche buns 1/2 cup shredded lettuce 4 slices cucumber 2 tablespoons butter, for toasting buns For the Spicy Gochujang Mayo: 1/4 cup mayonnaise 1 tablespoon gochujang (Korean chili paste) 1 teaspoon rice vinegar 1 teaspoon honey 1/2 teaspoon sesame oil Pinch of salt Directions: Whisk buttermilk with garlic powder, paprika, salt, and pepper. Add chicken thighs and marinate for at least 1 hour (or overnight). In a bowl, mix flour with a bit more salt and pepper. Dredge the marinated chicken in flour until well coated. Heat oil in a pan over medium-high heat. Fry chicken thighs until golden brown and crispy, about 4–5 minutes per side. Drain on a wire rack. In a small bowl, mix all gochujang mayo ingredients until smooth. Adjust heat level to taste. Lightly butter and toast brioche buns until golden. Assemble sandwiches: spread gochujang mayo on both buns, layer lettuce, fried chicken, cucumber slices, and top with the bun. Serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 620 kcal | Servings: 2 servings #koreanflavors #gochujangmayo #spicysandwich #friedchicken #koreanfusion #briochebun #crispychicken #easyrecipes #homemadesandwich #flavorpacked #asiansauces #spicyfoodie #chickensandwich #heatseekers #weeknightdinner #comfortfood #foodtrends #fusionflavors #koreanstyle #saucybites Say hello to your new obsession: crispy fried chicken drenched in creamy, spicy Korean Gochujang mayo on a toasted brioche bun!

Korean Fried Chicken with Sweet Chili Sauce Crispy Korean Fried Chicken Glazed with Sweet & Spicy Chili Sauce Ingredients: For the Chicken: 1.5 lbs chicken wings or boneless chicken thighs, cut into bite-size pieces 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon garlic powder 1/2 cup cornstarch 1/2 cup all-purpose flour 1 egg Oil for deep frying For the Sweet Chili Sauce: 1/4 cup Korean chili paste (gochujang) 1/4 cup honey 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon sesame oil 1 garlic clove, minced 1 teaspoon grated ginger Optional Garnishes: Toasted sesame seeds Chopped green onions Directions: In a bowl, season chicken pieces with salt, pepper, and garlic powder. Let marinate for 10–15 minutes. In a separate bowl, whisk together cornstarch, flour, and egg until smooth. Toss the chicken pieces into the batter and coat thoroughly. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken in batches until golden brown and crispy (about 5–7 minutes). Remove and drain on paper towels. Let the chicken rest for 5 minutes, then fry again for 2–3 minutes to double-crisp. Drain well. In a saucepan, combine all sweet chili sauce ingredients. Simmer over medium heat for 3–4 minutes, stirring occasionally until slightly thickened. Toss the fried chicken in the warm sauce until fully coated. Garnish with sesame seeds and chopped green onions. Serve hot. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 390 kcal | Servings: 4 servings #koreanfriedchicken #gochujang #sweetchilisauce #crispychicken #asianrecipes #kfoodlove #doublefriedchicken #koreanflavors #spicyandsweet #friedchickendinner #asiancomfortfood #homemadekoreanfood #chickentreats #soygarlic #friedandglazed #koreansnack #hotandsweet #stickychicken #crispyperfection #flavorpacked Golden. Crispy. Sticky. Korean Fried Chicken glazed with a sweet chili sauce that hits ALL the flavor notes. Spicy, sweet, and irresistible!

Korean Sweet and Spicy Chicken Sticky Korean-Style Chicken with Gochujang Glaze Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup cornstarch 1/4 cup all-purpose flour 1/2 teaspoon salt Vegetable oil, for frying For the sauce: 2 tablespoons gochujang (Korean red chili paste) 2 tablespoons honey 2 tablespoons brown sugar 2 tablespoons soy sauce 1 tablespoon rice vinegar 2 cloves garlic, minced 1 teaspoon grated ginger 1 teaspoon sesame oil 1 tablespoon water For garnish: Sesame seeds Sliced green onions Directions: In a bowl, combine cornstarch, flour, and salt. Toss the chicken pieces in the dry mixture until well coated. Heat oil in a deep skillet or pan over medium-high heat. Fry the coated chicken in batches until golden brown and crispy, about 5–6 minutes. Drain on a paper towel-lined plate. In a saucepan over medium heat, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water. Stir and simmer for 3–4 minutes until thickened slightly. Add the fried chicken to the sauce and toss to coat thoroughly. Serve hot, garnished with sesame seeds and green onions. Pair with steamed rice or enjoy as an appetizer. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 430 kcal per serving | Servings: 4 servings #koreanchicken #gochujangchicken #sweetandspicy #koreanrecipes #friedchicken #stickychicken #spicyasianfood #homemadekorean #easychickendinner #kfoodlove #koreanfusion #kitchencomforts #crispychicken #asianglaze #boldflavors #koreanappetizer #spicybites #friedfavorites #takeoutathome #glazeddelicious Say hello to flavor! This Korean Sweet and Spicy Chicken is crispy, sticky, and coated in a bold gochujang glaze you’ll crave every week. Serve it with rice or devour it solo!

Japanese Chicken Katsu Curry Crispy Chicken Katsu with Rich Japanese Curry Sauce Ingredients: For the Chicken Katsu: 2 boneless, skinless chicken breasts Salt and black pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Vegetable oil (for frying) For the Japanese Curry Sauce: 1 tablespoon vegetable oil 1 onion, finely chopped 1 carrot, peeled and diced 1 clove garlic, minced 1 tablespoon grated ginger 2 tablespoons curry powder 2 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon honey Salt, to taste To serve: Steamed white rice Fresh parsley or green onion (optional, for garnish) Directions: Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Dredge each breast in flour, then dip in the beaten eggs, then coat with panko breadcrumbs. Heat vegetable oil in a deep skillet or pan over medium-high heat. Fry the chicken until golden brown and cooked through (about 3–4 minutes per side). Drain on paper towels. For the curry sauce, heat oil in a saucepan over medium heat. Add onion and carrot and sauté until softened. Add garlic and ginger and cook for another minute. Stir in curry powder and flour; cook for 1–2 minutes to form a roux. Gradually whisk in the chicken broth. Add soy sauce, Worcestershire sauce, honey, and a pinch of salt. Simmer for 10–15 minutes until thickened. Slice the chicken katsu and serve over steamed rice, ladled with the curry sauce. Garnish with parsley or green onion if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 625 kcal per serving | Servings: 2 servings #chickenkatsu #japanesecurry #katsucurry #comfortfood #asiandinners #homemadejapanesecurry #crispychicken #friedchickenlove #japanesefoodathome #weeknightmeal #curryrecipe #easyasianrecipes #chickendish #pankocrusted #ricebowl #umamirich #katsurecipe #deliciousandcrispy #asianfusion #flavorfulmeals Golden and crispy Chicken Katsu meets rich, aromatic Japanese curry sauce in this comforting classic. You’ll be hooked at first bite!

Triple-Dipped Fried Chicken Ultra Crispy Triple-Dipped Buttermilk Fried Chicken Ingredients: 4 bone-in chicken thighs 4 bone-in chicken drumsticks 2 cups buttermilk 2 teaspoons hot sauce (optional) 2 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon salt 2 large eggs 2 tablespoons water Vegetable oil, for frying Directions: In a large bowl, mix buttermilk and hot sauce. Submerge the chicken pieces, cover, and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness. In a separate bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne, black pepper, and salt. In another bowl, beat the eggs with water to create an egg wash. Remove the chicken from the marinade and let excess drip off. Dredge each piece in the seasoned flour, then dip into the egg wash, and finally dredge again in the flour mixture—repeat this step twice for that triple-dipped crunch. Place coated chicken on a rack and let it rest for 10–15 minutes to set the crust. Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry the chicken in batches without overcrowding for 12–15 minutes or until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels. Serve hot! Prep Time: 20 minutes + marinating | Cooking Time: 15 minutes | Total Time: 35 minutes + marinating Kcal: 630 kcal | Servings: 4 servings #friedchicken #crispychicken #southernfried #comfortfood #buttermilkfriedchicken #homestylecooking #deepfriedgoodness #crunchyoutside #juicychicken #goldenfried #southerndinner #homemadefriedchicken #familyfavorites #friedchickendinner #chickendrumsticks #cravethecrunch #buttermilkmarinated #triplecoated #soulfoodvibes #classicfriedchicken Crispy doesn’t even begin to describe it! This Triple-Dipped Fried Chicken is a crunchy, juicy masterpiece perfect for your next weekend feast.