Crispy Gochujang Chicken Bites

Ingredients

• 1 lb Chicken Breast (cut into bite‑size pieces, skinless, boneless)
• 1/2 cup All‑Purpose Flour (for coating, sifted)
• 2 tbsp Gochujang (Korean fermented chili paste, adds heat and umami)
• 1 tbsp Sesame Oil (toasted, for flavor)
• 1 tbsp Soy Sauce (regular or low‑sodium)
• 1 tbsp Oyster Sauce (adds depth and slight sweetness)
• 1 spray Cooking Spray (lightly coat air‑fryer basket)

Instructions

1. Cut and Dry Chicken

   Trim any excess fat, cut the chicken breast into bite‑size cubes (about 1‑inch), and pat dry with paper towels.

   Time: PT5M

2. Season Lightly

   Season the chicken pieces with a pinch of salt and pepper (optional) and place them in a mixing bowl.

   Time: PT2M

3. Coat with Flour

   Add the sifted all‑purpose flour to the bowl and toss until each piece is evenly coated. Shake off excess flour.

   Time: PT3M

4. Preheat Air Fryer

   Spray the air‑fryer basket lightly with cooking spray, then preheat to 200°C (400°F) for 3 minutes.

   Time: PT3M

   Temperature: 200°C

5. Air Fry Chicken

   Arrange the coated chicken pieces in a single layer in the basket. Air fry for 12 minutes, shaking or turning halfway through for even browning.

   Time: PT12M

   Temperature: 200°C

6. Prepare Gochujang Sauce

   While the chicken cooks, combine gochujang, sesame oil, soy sauce, and oyster sauce in a small saucepan. Heat over medium heat for about 5 minutes, stirring until the mixture is smooth and slightly thickened.

   Time: PT5M

   Temperature: Medium heat

7. Toss Chicken in Sauce

   Transfer the hot chicken bites to a large bowl, pour the warm sauce over them, and toss quickly until every piece is glossy and coated.

   Time: PT2M

8. Serve

   Arrange the crispy gochujang chicken bites on a serving plate and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

22 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g