Crispy Fried Gochujang Chicken Breast Recipe
If you love bold, comforting meals that feel a little indulgent and a lot satisfying, this fried gochujang chicken breast served over creamy gochujang pasta is about to become a favorite in your kitchen.
This dish brings together everything we love about Korean-inspired comfort food — crispy golden chicken, deep savory heat from gochujang, and a creamy pasta base that balances it all beautifully.
It’s cozy, flavorful, and perfect for when you want something that feels restaurant-worthy without leaving home.
If you’re looking for a recipe that’s all about big flavor without unnecessary fuss — this one delivers every single time.
❤️ Why This Dish Works So Well
There’s a lot of flavor combination happening here in this fried gochujang chicken breast recipe. You get:
- Crispy, well-seasoned fried chicken breast
- Warm, savory heat from gochujang
- Creamy pasta that softens the spice
- A hearty, satisfying plate that feels complete
The chicken is deeply seasoned before frying, which means every bite carries flavor — not just the coating. Then when you place that crispy chicken over creamy gochujang pasta? Whew. Comfort food with personality.
🔥 What Is Gochujang (And Why We Love It)
If you’re new to cooking with gochujang paste, welcome — you’re in for something special. Gochujang is a Korean fermented chili paste that brings:
- gentle heat – but subtle
- subtle sweetness to balance out the savory component
- deep umami richness
- beautiful color
It can be spicy or mild — it’s layered. That’s what makes this dish taste so full and well-rounded instead of just hot. In this fried gochujang chicken breast recipe, the paste does double duty: it flavors the chicken marinade, and it builds the creamy pasta sauce.
That flavor echo is what makes the dish feel intentional and restaurant-quality.
The Secret Behind the Flavorful Chicken
What makes this fried gochujang chicken breast stand out is the marinade. Before the chicken ever touches the breading, it’s coated in a creamy, spice-forward mixture that helps:
- tenderize the chicken
- infuse flavor deep into the meat
- create a juicy interior after frying
The sour cream in the marinade is especially important — it gently tenderizes while helping the seasonings cling beautifully to the chicken. By the time the chicken is breaded and fried, the flavor is already locked in.
That Crispy, Golden Coating
Let’s talk texture — because it matters. The breading process gives you:
- a crisp outer shell
- a sturdy crunch
- and beautiful golden color
Because the chicken is properly coated in layers (flour → egg wash → seasoned breadcrumbs), the crust fries up evenly and holds its crunch even after resting on the pasta.
Pro tip: Don’t overcrowd the oil when frying. Giving the chicken space helps it crisp instead of steam.
🍝 Why Serve It Over Gochujang Pasta
Now this is where the magic really happens. Instead of serving the chicken alone, placing it over creamy gochujang pasta:
- balances the heat
- adds richness
- turns the dish into a full meal
- makes it feel elevated and special
The creamy pasta acts like a soft landing for the bold chicken. Each bite gives you crispy, creamy, spicy, and savory all at once — and that’s exactly what keeps folks coming back for more.
🔗 Love This Flavor? Try Our Chicken Wrap Too
If you enjoyed this crispy gochujang chicken, you’ll definitely want to try our Korean Chicken Wrap.
It uses the same bold flavor profile but, in a handheld, quick-meal format that’s perfect for lunch or busy weeknights.
Is This Considered Korean Authentic?
This dish is a Korean-inspired comfort food, not traditional Korean cuisine — and that’s exactly the Fried Dish vibe: bold, cozy, and approachable.
What Oil Is Best For Frying?
Use a neutral, high-smoke-point oil like:
- vegetable oil
- canola oil
- peanut oil
How To Make This Restaurant-Style Recipe?
This fried gochujang chicken breast over creamy pasta is one of those meals that feels special without being complicated. It’s bold but balanced, crispy but creamy, and comforting in the best possible way.
If you’re looking to switch up your usual fried chicken routine, this one deserves a spot on your table. Also, check out our cooking videos on YouTube here.
Easy Gochujang Chicken Breast Recipe (Crispy & Dinner Ready)
Equipment
- Cooking Tongs
Ingredients
For the Gochujang Chicken Breast Marinade
- 1 lb. chicken breast split in half
- 3 tbsp gochujang paste
- ½ tsp ground nutmeg
- ½ cup sour cream
- 2 tsp kosher salt
- 1 tsp ground ginger
- 2 tsp paprika
- ½ tsp ground black pepper
- 1 tsp onion powder
- 2 tsp garlic powder
For the Breading
- ½ cup water
- 2 large eggs
- 1 cup all-purpose flour
- 2 cups seasoned breadcrumbs
Instructions
- Marinate the Chicken: In a large bowl add the split chicken breast, then add the following ingredients to combine: Gochujang paste, Nutmeg, Sour cream, Paprika, Ground ginger, Kosher salt, Black pepper, Garlic powder, and Onion powder.Mix well. Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).
- Prepare the Breading Station: You’ll need three bowls:1 bowl for egg wash (whisk eggs + water)1 bowl for flour1 bowl for seasoned breadcrumbsDredge each slice of chicken breast: Dredge each chicken breast in flour, then the egg mixture, followed by the breadcrumbs (press firmly so it sticks to the meat), then set aside on a rack or tray.Pro Tip: Best to place it in the freezer for at least 5-10 minutes so that the breading sets on the chicken. This will help provide a crispy texture.
- Deep Fry the Chicken: Heat oil in a deep pot to 350°F (175°C).Fry 1 slice of chicken breast at a time for about 4–6 minutes, or until golden brown and the internal temperature reaches 165°F.Remove and drain on paper towels or a rack.Serve warm with pasta, rice, or vegetable.
Notes
🧊 Storage and Reheating Tips
If you happen to have leftovers (which is rare in my house), here’s how to keep things tasting good. Store separately if possible:- chicken in an airtight container
- pasta in another container
- air fryer: best for crispiness
- oven: good second option
- microwave: works, but softens crust
Nutrition
Frequently Asked Questions
Not overwhelmingly. Gochujang brings more depth than pure heat. The creamy pasta helps balance everything beautifully.
Absolutely. Boneless skinless thighs work very well and stay extra juicy. Just adjust frying time as needed.
Yes — you can marinate the chicken several hours ahead (even overnight). For best texture, fry just before serving.