Most Delicious High Protein Sticky Korean Fried Chicken! Only 452 Cals
Most Delicious High Protein Sticky Korean Fried Chicken! Only 452 CALS is a easy Korean recipe that serves 4. 450 calories per serving. Recipe by Jalalsamfit on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $8.02 total, $2.00 per serving
Ingredients
- 1.5 pounds Chicken Breast (boneless, skinless, cut into bite‑size cubes)
- 3 cloves Garlic (minced)
- 0.5 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Paprika (sweet paprika)
- 1 teaspoon Salt (regular table salt)
- 0.25 cup Corn Flour (also called corn starch, for coating)
- 2 tablespoons Soy Sauce (regular, low sodium preferred)
- 1 tablespoon Honey (pure honey)
- 2 tablespoons Gochujang Paste (Korean fermented red‑pepper paste)
- 1 medium Cucumber (thinly sliced)
- 1 teaspoon Light Soy Sauce (for cucumber dressing)
- 1 teaspoon Rice Vinegar (for cucumber dressing)
- 0.5 teaspoon Chili Flakes (adjust to heat preference)
- 1 teaspoon Sesame Seeds (toasted)
- 2 cups Cooked White Rice (steamed, for serving)
Instructions
Cube and season chicken
Slice the chicken breast into bite‑size cubes. Place in a mixing bowl and add minced garlic, black pepper, paprika, salt, and corn flour. Toss until every piece is evenly coated.
Time: PT10M
Fry chicken until crispy
Heat a thin layer of oil in a large skillet over medium heat. Add the coated chicken in a single layer, being careful not to overcrowd. Cook, stirring occasionally, for about 8 minutes until the pieces are golden brown and crisp.
Time: PT8M
Temperature: Medium heat
Prepare gochujang honey glaze
In the same skillet (or a small saucepan), combine soy sauce, honey, and gochujang paste. Stir continuously over medium heat until the mixture thickens and becomes glossy, about 3 minutes.
Time: PT3M
Temperature: Medium heat
Coat chicken in glaze
Return the crispy chicken to the skillet and toss to coat every piece with the thickened sauce. Cook for an additional 1 minute so the glaze adheres.
Time: PT1M
Temperature: Medium heat
Season cucumber
In a small bowl, combine sliced cucumber with light soy sauce, rice vinegar, chili flakes, minced garlic, and toasted sesame seeds. Toss gently and let sit for a couple of minutes.
Time: PT5M
Plate and serve
Serve the sticky Korean fried chicken over hot steamed rice, with the seasoned cucumber on the side. Garnish with extra sesame seeds if desired and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 450
- Protein
- 35g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 2g
Dietary info: High protein, Low calorie, Contains gluten (soy sauce) – use tamari for gluten‑free
Allergens: Soy, Honey, Sesame
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Black Pepper: White pepper
- Instead of Paprika: Smoked paprika (½ tsp)
- Instead of Salt: Sea salt
- Instead of Corn Flour: All‑purpose flour, Potato starch
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Gochujang Paste: Sriracha mixed with miso (1½ tbsp)
- Instead of Cucumber: Zucchini
- Instead of Light Soy Sauce: Regular soy sauce diluted 1:1 with water
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Chili Flakes: Korean gochugaru
- Instead of Sesame Seeds: Toasted pumpkin seeds
- Instead of Cooked White Rice: Brown rice, Cauliflower rice
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Large Skillet or Wok
- Spatula or Tongs
- Small Saucepan (optional) (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Evenly coating the chicken with corn flour and spices before frying.
- Maintaining medium heat and avoiding overcrowding to achieve a golden, crispy exterior.
- Cooking the gochujang glaze to the right thickness so it clings without burning.
Chef Tips from the Video
- Use chicken thighs for extra juiciness if you prefer dark meat.
- A cast‑iron skillet retains heat better and gives an even crisp.
- Add a teaspoon of Korean rice wine (mirin) to the glaze for additional depth.
Troubleshooting
Chicken is not crispy.
Make sure the pan is not overcrowded and that the oil is hot before adding the chicken. Fry in batches if necessary.
Sauce is too thin.
Continue cooking the sauce over medium heat, stirring constantly, until it reduces to the desired thickness.
Sauce becomes too thick or burns.
Add a splash of water or a little more soy sauce to loosen it, and lower the heat.
Cucumber becomes soggy.
Add the dressing just before serving and toss lightly.
Storage
Refrigerator: Store chicken and cucumber separately in airtight containers for up to 3 days.
Freezer: Freeze the cooked chicken (without cucumber) in a freezer‑safe bag for up to 2 months; reheat in a skillet to restore crispness.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the gochujang glaze up to step 3 and refrigerate; reheat gently before adding chicken.
- The cucumber salad can be made a few hours ahead; keep the dressing separate and toss just before serving.
- Cook rice in advance and keep warm in a rice cooker.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean fried chicken, known as "chikin," became popular in the 1960s after the introduction of American-style deep‑fried chicken. It evolved with Korean flavors like gochujang and soy, creating a uniquely sticky, spicy, and sweet coating that is now a staple in Korean street food and night‑market culture.
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Korea, you’ll find "yangnyeom" (sweet‑spicy) chicken, "honey‑butter" chicken, and "ganjang" (soy‑based) chicken. Some regions add fermented soybean paste or local chilies, while others serve the chicken with pickled radish or a light broth.
How is high protein sticky Korean fried chicken traditionally served in Korea?
It is typically served hot, either on a plate or in a paper‑wrapped box, accompanied by pickled radish, a side of fresh cucumber salad, and a bowl of steamed rice or beer. The sticky glaze is meant to cling to each bite for maximum flavor.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean fried chicken is a popular accompaniment to "soju" during gatherings, late‑night meals, and celebrations such as birthdays, sports events, and casual get‑togethers. It’s often ordered for delivery after a night out.
What other Korean dishes pair well with high protein sticky Korean fried chicken?
Pairs nicely with Korean side dishes like kimchi, pickled radish (mu), steamed rice, and a light cucumber salad. A cold glass of Korean rice wine (makgeolli) or soju also complements the sweet‑spicy glaze.
What are the authentic traditional ingredients for Korean Fried Chicken versus acceptable substitutes?
Authentic ingredients include gochujang (Korean red‑pepper paste), Korean soy sauce, corn flour for coating, and sesame seeds. Substitutes can be sriracha mixed with miso for gochujang, tamari for soy sauce, and all‑purpose flour or cornstarch for corn flour.
What are the most common mistakes to avoid when making high protein sticky Korean fried chicken?
Common mistakes include overcrowding the pan, which prevents crispness; using too much sauce, making the chicken soggy; and under‑seasoning the coating. Also, adding the cucumber dressing too early can make the cucumber wilt.
Why does this recipe use corn flour instead of all‑purpose flour for the coating?
Corn flour (cornstarch) creates a lighter, crispier crust because it fries at a higher temperature and doesn’t absorb as much oil as wheat flour, keeping the chicken lower in calories and gluten‑free.
Can I make high protein sticky Korean fried chicken ahead of time and how should I store it?
Yes. Cook the chicken and glaze up to step 4, then let it cool and store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet to restore crispness. Keep the cucumber salad separate and dress just before serving.
What texture and appearance should I look for when making the sticky Korean fried chicken?
The chicken should be golden‑brown and have a crisp exterior. The glaze should be glossy and cling to each piece, forming a thin, sticky coating without pooling. The cucumber slices should remain crisp and bright green.
How do I know when the gochujang glaze is done cooking?
The glaze is done when it thickens enough to coat the back of a spoon and becomes glossy, usually after 3–4 minutes of simmering over medium heat. It should not be watery or burnt.
What does the YouTube channel Jalalsamfit specialize in?
The YouTube channel Jalalsamfit focuses on high‑protein, low‑calorie meals that are quick and easy to prepare, often featuring Asian-inspired flavors and practical cooking tips for busy home cooks.
How does the YouTube channel Jalalsamfit's approach to Korean cooking differ from other Korean cooking channels?
Jalalsamfit emphasizes nutrition, especially protein content, and streamlines traditional Korean recipes to fit a modern, health‑conscious lifestyle, whereas many other Korean channels focus more on authentic techniques without calorie considerations.
Last updated: August 31, 2026
