There’s something about a fresh batch of crispy fried chicken that is incredibly hard to say no to. Lately I’ve been having such cravings and I finally caved. These crispy chicken bites with gochujang honey and asian chimichurri that turned out so good I just had to get that recipe down and share it with you all!
For this recipe I used chicken tenders because that’s what I had at the time. But you can use basically any cut of chicken as long as they’re cubed into even portions. Ideally you want to use cuts close to the bone like chicken thighs or legs. The closer the cut is to the bone, the juicer the meat.
The first layer of flavor comes from the spices in the dredge. Smoked paprika and five spice really shine through here adding smokiness and that signature subtle tones of cinnamon and star anise, very characteristic flavors in Chinese cuisine.
To get the chicken super crispy, there are two important things happening here. First we have cornstarch in the dry mix that helps develop a crispier coating. The second method of cooking our chicken is double frying, which is basically frying in two stages. We fry the chicken about ¾ of the way before removing it, draining it and letting it rest for a few minutes. Once it’s slightly cooled down and dry, we re-fry the chicken until it’s golden brown. The crunch of the end product is incredibly satisfying and it holds the gochujang hot honey without getting soggy.
I also wanted to bring in an element of freshness along with some acidity to help cut through the intensity of the gochujang glaze. And the Asian chimichurri achieves this beautifully. It works amazingly well in this recipe. The combination of herbs, garlic and tang balances this dish out and really makes every bite super satisfying and addictive.
This one’s guaranteed to be your new favorite easy chicken bites recipe for game day, dinner parties, or weeknight cravings.
Ingredients You’ll Need
For the Chicken Bites
- 1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- Neutral oil for frying (vegetable or canola)
Dry Dredge Mix
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 1 tbsp smoked paprika (plain paprika if you don’t have smoked)
- 1 tsp Chinese five-spice powder
Gochujang Honey Glaze
- 4 tbsp gochujang (Korean chili paste)
- 6 tbsp honey or brown sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp fish sauce
- 2 tbsp water (optional, to thin if needed)
Asian Chimichurri
- 1 cup cilantro leaves, chopped
- ½ cup fresh mint leaves, chopped
- ½ small red chili or ½ tsp chili flakes
- 2 garlic cloves, finely grated
- 1 tsp fresh grated ginger
- 2 tbsp seasoned rice vinegar
- Juice and zest of 1 lime
- ¼ cup avocado oil
- 1 tsp sesame oil
- Pinch of salt, to taste
Garnish
- Sliced green onion
- Toasted sesame seeds
Step-by-Step Instructions
1. Prep the Asian Chimichurri
In a bowl, mix all chimichurri ingredients. Let it sit for at least 15 minutes to allow the flavors to meld. This sauce is herbaceous, zesty, and bright—perfect for cutting through the richness of the fried chicken.
2. Mix the Dredge
Combine flour, cornstarch, and spices in a large bowl. The cornstarch helps the crust stay light and crisp.
3. Coat the Chicken
Toss chicken pieces in the dredge mix until well coated. Shake off excess and let rest on a wire rack while oil heats.
4. Fry the Chicken (Double Fry Method)
Heat oil to 350°F (175°C). Fry chicken in batches for 3 minutes until lightly golden. Drain on a paper towel-lined rack. Let rest, then fry a second time for another 3 minutes until deeply golden and extra crispy.
5. Make the Gochujang Glaze
While the chicken rests, add all glaze ingredients to a small skillet or saucepan. Simmer over medium-low heat for 2–3 minutes until slightly thickened.
6. Glaze & Serve
Toss hot chicken bites in the glaze until evenly coated. Plate and spoon over chimichurri. Garnish with green onion and sesame seeds.
How to Serve Gochujang Chicken Bites
The beauty of these is how versatile they are. You can use them in so many different applications. Some of my favorite ways to have these are:
- Appetizer Style: Pile onto a platter with toothpicks and extra chimichurri on the side.
- Over Rice or Noodles: Serve with steamed jasmine rice or sesame noodles.
- Lettuce Wraps: Wrap bites in butter lettuce with pickled veggies.
- Korean BBQ Night: Add to a table spread with kimchi, bulgogi, and pickled daikon.
Recipe Variations
- Make it Gluten-Free: Use gluten-free flour and tamari instead of soy sauce.
- Make it Mild: Reduce gochujang or use ketchup + sriracha as a milder substitute.
- No Frying: Use an air fryer at 400°F for 18–20 minutes, flipping halfway through.
- Different Proteins: Try tofu, cauliflower, or shrimp for variation.
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Double Fry = Double Crunch: Letting the chicken rest between fries is key. It firms up the coating and helps prevent sogginess.
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Don’t Overcrowd the Oil: Fry in small batches to maintain temperature and crispness.
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Balance That Heat: The chimichurri cools and cuts the richness of the glaze—don’t skip it!
Crispy Fried Chicken Bites with Gochujang Honey Glaze & Asian Chimichurri
Ingredients
For the Chicken Bites
- 1½ lbs boneless skinless chicken thighs cut into bite-sized pieces
- Neutral oil for frying vegetable or canola
Dry Dredge Mix
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 1 tbsp smoked paprika or regular paprika
- 1 tsp Chinese five-spice powder
Gochujang Honey Glaze
- 4 tbsp gochujang Korean chili paste
- 6 tbsp honey or brown sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp fish sauce
- 2 tbsp water optional, to thin
Asian Chimichurri
- 1 cup cilantro leaves chopped
- ½ cup mint leaves chopped
- ½ small red chili thinly sliced (or ½ tsp chili flakes)
- 2 garlic cloves finely grated
- 1 tsp grated fresh ginger
- 2 tbsp seasoned rice vinegar
- Juice and zest of 1 lime
- ¼ cup avocado oil
- 1 tsp sesame oil
- Pinch of salt to taste
Garnish
- Sliced green onion
- Toasted sesame seeds
Instructions
Make the Asian Chimichurri:
- In a small bowl, mix all chimichurri ingredients. Let sit at room temperature for at least 15 minutes to allow the flavors to develop. Set aside.
- Mix the Dry Dredge:
- In a large mixing bowl, combine the flour, cornstarch, garlic powder, onion powder, salt, paprika, and five-spice powder. Mix well.
Coat the Chicken:
- Toss the chicken pieces in the dredge until evenly coated. Shake off excess and let rest on a wire rack while heating oil.
- Fry the Chicken (Double Fry Method):
- Heat oil in a deep pot or skillet to 350°F (175°C). Fry chicken in batches for 3 minutes or until lightly golden. Remove and drain on a wire rack or paper towels. Let rest for 2–3 minutes. Return chicken to oil and fry again for another 3 minutes until deeply golden and crispy. Drain again.
Make the Gochujang Honey Glaze:
- While chicken rests, add all glaze ingredients to a small skillet. Simmer on medium-low for 2–3 minutes until slightly thickened.
Glaze & Serve:
- Toss the crispy chicken bites in the warm glaze until evenly coated. Plate and spoon over Asian chimichurri. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
- Crispiest Results: Use a wire rack instead of paper towels to keep the chicken crisp after frying.
- Glaze Too Thick? Add 1–2 tablespoons water to thin as needed.
- Make it Spicier: Add more gochujang or chili flakes to taste.
- Serving Suggestion: Serve with rice, lettuce wraps, or as an appetizer.
Storage
- Store leftover chicken and chimichurri separately. Reheat chicken in a 400°F oven for 10 minutes to restore crispiness.
- Chimichurri keeps in the fridge for up to 3 days.
Frequently Asked Questions
What does gochujang taste like?
It’s a fermented Korean chili paste that’s spicy, sweet, salty, and umami-rich—similar to miso with a kick.
Can I make this ahead of time?
You can prep the chimichurri and dredge mix in advance. The chicken is best fresh, but you can reheat in an oven or air fryer to crisp it up.
What’s a good side dish for gochujang chicken?
Coconut rice, Asian slaw, sesame noodles, or quick pickled cucumbers are all great options.
Storage & Reheating
- Fridge: Store leftover chicken (unglazed, if possible) in an airtight container for up to 3 days.
- Reheat: Reheat in an oven or air fryer to restore crispiness.
- Chimichurri: Stays fresh in the fridge for up to 4 days.
Final Thoughts
If you love recipes that strike a balance between crispy, spicy, and fresh, these gochujang chicken bites with Asian chimichurri will be on repeat in your kitchen. They’re restaurant-worthy, yet easy enough for a weeknight. Bookmark this one—you’ll be coming back for more.
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