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4.9 from 57 votes

Korean Fried Chicken Strips

If you love fried chicken, you’ll be blown away by Korean Fried Chicken! Crispy chicken strips tossed with a sweet spicy Korean Sauce for another level of flavor!

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 556 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Chicken
  • 2 pounds chicken strips boneless and skinless chicken cut into 1-inch thick strips, about 3-4 inches long.
Marinade
  • 2 eggs
  • 2 tablespoons cilantro minced
  • 2 tablespoons korean chili paste
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
Chicken Coating
  • 2 cups all-purpose flour
  • 1 teaspoon salt
Sauce
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 1/4 cup light brown sugar
  • 3 tablespoons Korean Chili Sauce
  • 2 tablespoons cilantro minced
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 1/4 cup honey
Frying
  • 3 cups soybean oil
Garnish
  • 1/4 cup cilantro minced
  • 2 scallions copped
  • 1 lime sliced
  • 1/4 cup green chilies

Notes

  • Use chicken strips because they marinate and cook faster.
  • Make the sauce ahead of time, up to one week, and keep it in an airtight container in your fridge until ready to use.
  • Pick soybean oil for your cooking, baking and frying! It’s sustainably grown, loaded with omega-3, has a high smoke point and is neutral tasting.
  • Season the eggs when you’re coating the chicken. This adds so MUCH flavor!
  • To prepare the fried chicken in advance, finish coating the chicken strips entirely and then freeze the strips on a baking sheet lined with parchment paper in a single layer.
  • Once frozen place them in a baggie.
  • Fry the strips frozen but add 2-3 minutes extra frying time.
  • Add extra spice to your sauce or marinade to suit your taste.
  • Leftover Korean fried chicken makes a great dish with rice and extra sauce or served with stir fried noodles and veggies.ENJOY!
  • Korean Fried Chicken Tips