Go Back
–+ servings
Gochujang Dill Pickle Chicken

Gochujang Dill Pickle Chicken: Your New Crispy Favorite

Gochujang Dill Pickle Chicken combines crispy chicken thighs with spicy gochujang and tangy dill pickles for a tasty dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken thighs Juicy and flavorful, can substitute with chicken breasts.
  • 1/2 cup Sweet pickle juice Adds sweetness and tenderness.
  • 1 tablespoon Grated ginger Fresh is best.
  • 3 cloves Garlic Minced fresh works best.
  • 1 teaspoon Curry powder Adds warmth and complexity.
  • 1 teaspoon Sea salt Adjust according to taste.
For the Coating
  • 1 cup Plain flour Can be swapped with gluten-free flour.
  • 2 large Eggs Acts as a binder.
  • 1 tablespoon Chopped dill Infuses a fresh herbiness.
  • 2 cups Corn flakes Creates the crunchy coating.
For the Salad
  • 2 tablespoons Gochujang Adds spicy umami.
  • 1/2 cup Mayonnaise Serves as the creamy base.
  • 1 tablespoon Honey Balances dressing flavors.
  • 1/2 cup Diced sweet pickles Adds crunch and sweetness.
  • 1 cup Vegetable oil Used for frying.

Equipment

  • Bowls
  • Frying Pan
  • Shallow Dishes
  • Tray

Method
 

Instructions
  1. Marinate Chicken: In a bowl, combine chicken thighs with grated ginger, garlic, curry powder, sea salt, and sweet pickle juice. Coat well and marinate for 20 minutes.
  2. Prepare Dill Pickle Salad: In a small bowl, mix diced sweet pickles, gochujang, mayonnaise, pickle juice, honey, and chopped dill. Refrigerate until serving.
  3. Prepare Crumb Coating: Place plain flour in one dish, whisk eggs with chopped dill in another, and crush corn flakes in a third dish.
  4. Coat Chicken: Dredge marinated chicken in flour, dip in egg mixture, then press into crushed corn flakes.
  5. Rest Chicken: Lightly mist the coated chicken with water and let it sit for 10 minutes.
  6. Fry Chicken: Heat vegetable oil in a pan to about 160°C (320°F). Fry chicken for about 5 minutes until golden brown.
  7. Serve: Top the crispy chicken with the chilled pickle salad.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Optional: Drizzle with extra gochujang for an added kick. Exact quantities are listed in the recipe card.

Tried this recipe?

Let us know how it was!