If you've ever had the pleasure of digging into a plate of Zippy’s Korean fried chicken in Hawaii, you know it's something special. That bold, tangy-sweet glaze with just enough heat to keep you reaching for more? It’s the kind of flavor that stays with you. This Zippy’s-inspired gochujang chicken bites recipe takes everything great about that island chicken recipe and turns it into the ultimate dish to serve at your next casual get-together, or even as one of your new favorite Sunday dinner ideas soul food style. With a crispy fried coating, juicy chicken thighs, and a lip-smacking gochujang-based glaze, this dish hits every satisfying note: spicy, sticky, savory, and absolutely addicting.
Whether you're looking for healthy homemade recipes with big flavor, a fun take on a korean chicken recipe hawaii-style, or easy air fryer meals to make on a weeknight, this recipe is an absolute keeper.
Zippy’s-Inspired Gochujang Chicken Bites
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course
Cuisine Hawaiian
Deep Fryer or Heavy Bottom Pot A deep fryer is ideal for regulating oil temperature. If you don’t have one, a heavy Dutch oven works just fine.
Thermometer A candy or instant-read thermometer is essential to keep oil at a steady 350°F.
Mixing bowls You’ll need one for marinating the chicken and another for dredging.
Whisk For combining the glaze ingredients smoothly.
Tongs or spider strainer To safely handle the chicken while frying.
Sheet Pan with Wire Rack To let the fried bites drain and stay crispy.
For the Chicken
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- Vegetable oil for frying peanut or canola oil preferred
For the Gochujang Glaze
- 3 tablespoons gochujang Korean red chili paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves finely minced
- 1 tablespoon brown sugar
- 1 tablespoon water to thin, if needed
- Toasted sesame seeds and chopped green onions for garnish
Marinate the Chicken
In a large bowl, toss the chicken thighs with buttermilk, soy sauce, garlic powder, and pepper. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This helps tenderize the meat and infuse it with flavor—key for that korean fried chicken vibe.
Prepare the Dredge
In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. This combo gives the bites a light but ultra-crispy crust. The cornstarch is crucial—it mimics that extra-crunchy finish from many a zippys fried chicken recipe.
Heat the Oil
Heat about 2 inches of oil in your fryer or heavy pot to 350°F. Use a thermometer to monitor the temperature—it needs to stay steady for that golden fry.
Coat the Chicken
Remove the chicken from the marinade and let excess drip off. Toss each piece in the flour mixture, pressing to ensure the coating sticks well.
Fry the Chicken Bites
Working in batches, fry the coated chicken bites for about 5–6 minutes or until golden brown and cooked through. Transfer to a wire rack to drain. Don’t crowd the pan or the oil temperature will drop, leading to soggy chicken.
Make the Gochujang Glaze
While the chicken is resting, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and brown sugar in a saucepan. Simmer over low heat for 2–3 minutes until glossy and slightly thickened. Add water if you prefer a thinner glaze.
Glaze the Chicken
Toss the fried chicken bites in the warm gochujang glaze until evenly coated. Use a large bowl or drizzle and brush the glaze over the top for more control. Sprinkle with sesame seeds and chopped green onions.
Pairings
Rice and Pickles
These spicy-sweet chicken bites scream to be served with a mound of fluffy jasmine rice or sticky short-grain rice, just like they do in Hawaii. Add quick pickled cucumbers or radishes on the side for a crisp, cooling bite.
Mac Salad
Keeping in line with island chicken recipe traditions, pair this with a creamy Hawaiian mac salad—its mildness balances the heat beautifully.
Reuben Casserole
Sound like an odd pairing? Trust us—this cheesy, tangy casserole contrasts surprisingly well with the bold Korean glaze and works especially well in a buffet-style setting.
Cornbread or Waffles
If you’re channeling sunday dinner ideas soul food style, serve the gochujang bites alongside cornbread or even waffles for a Korean-fusion chicken and waffles twist.
Cold Beer or Sparkling Water
A crisp lager or sparkling water with citrus is the perfect sip to cool things down.
FAQs
1. Can I use chicken breast instead of thighs?
You can, but chicken thighs are ideal because they stay juicy and flavorful when fried. Breast meat may dry out more easily, especially during deep frying.
2. Is gochujang very spicy?
Gochujang is moderately spicy with a deep, fermented flavor. The heat is balanced with sweetness in this recipe, but you can reduce the quantity if you're sensitive to spice.
3. Can I bake these instead of frying?
Yes! While you won’t get the exact same crunch, you can bake the coated chicken on a wire rack at 425°F for about 25 minutes. Spray with oil for a crispier texture. Or try the air fryer method for a good balance of ease and crispness.
4. How long does the glaze keep?
You can make the glaze ahead of time and store it in an airtight container in the fridge for up to a week. Warm it gently before using.
5. How is this different from soy garlic Korean fried chicken?
Soy garlic Korean fried chicken uses a more garlicky, less spicy glaze compared to the gochujang-based version. Both are part of the broader korean wings recipe family, but this one leans into the spicy-sweet profile made popular by zippys korean chicken recipe.
