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Crispy Fried Chicken Bites with Gochujang Honey Glaze & Asian Chimichurri

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These crispy fried chicken bites are golden, crunchy, and coated in a sticky gochujang honey glaze, then topped with a fresh and zesty Asian chimichurri. It’s the perfect crowd-pleasing appetizer or main for anyone who loves sweet, spicy, and bold Asian fusion flavors.
Course Appetizer, Main Course
Cuisine Asian Fusion, Korean
Keyword Asian chimichurri, crispy fried chicken bites, gochujang chicken, gochujang glaze chicken, Korean chicken appetizer, spicy chicken bites, sticky chicken bites recipe
Author At Home Gourmet

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.