If you’ve never had crispy Korean chicken wrapped up in warm tortilla with lettuce and cheese… this is your moment.
This Korean chicken wrap is crunchy on the outside, juicy on the inside, and coated in a bold Korean-inspired sauce that’s creamy, smoky, slightly sweet, and perfectly spicy.
And yes — we’re deep frying these strips. Because sometimes, you want that real crunch.
Main Marinating Ingredient – Gochujang Paste
Gochujang is a fermented Korean red chili paste made with chili powder, glutinous rice, fermented soybeans, and salt. It’s spicy, slightly sweet, and deeply savory.
When mixed with sour cream and warm spices? It becomes the most addictive marinade for fried chicken.
Why This Korean Chicken Wrap Works
The gochujang paste + sour cream marinade tenderizes the chicken.
The spice blend adds warmth and depth.
The double coating gives a serious crunch.
The fresh lettuce and cheese balance the heat.
It’s perfect for lunch, dinner, or game day.
This is not a basic chicken wrap. This is flavor-forward.
Pro Tips for Extra Crunch
Let breaded chicken rest 10 minutes before frying so that it can stick to the chicken breast.
Do not overcrowd the frying pot.
Maintain oil temperature at 350°F.
Use coarse breadcrumbs for texture.
Press breadcrumbs firmly onto the chicken.
Best Sauce Pairings
- Spicy mayo
- Garlic aioli
- Ranch
- Honey drizzle
- Sweet chili sauce
Make This Korean Chicken Wrap Healthier (Optional)
- Air fry at 375°F for 12–15 minutes
- Bake at 400°F for 20–25 minutes
- Use whole wheat wraps
But listen… deep fried is undefeated.
Frequently Asked Questions
It has moderate heat with sweetness and umami. The sour cream in this recipe balances it beautifully.
Yes. Boneless skinless thighs work perfectly and stay extra juicy.
You can marinate and bread the chicken ahead. Fry just before serving for maximum crunch.
Yes. Freeze after frying. Reheat in oven or air fryer to maintain crispiness.
How To Store Your Korean Chicken
Store leftover chicken in an airtight container for up to 3 days. Reheat in oven or air fryer — not microwave — to keep it crispy.
How to Make Gochujang Chicken Breast Wrap
Korean Inspired Chicken Wrap Recipe – Deep Fried
Equipment
- Cooking Tongs
Ingredients
- 4 cups Neutral oil for frying
For the Korean Style Chicken Marinade
- 1½ lbs chicken strips chicken breast, sliced
- 3 tbsp gochujang paste
- ½ cup sour cream
- ½ tsp ground nutmeg
- 2 tsp kosher salt
- ½ tsp ground black pepper
- 2 tsp paprika
- 1 tsp ground ginger
- 2 tsp garlic powder
- 1 tsp onion powder
For Breading
- 2 large eggs
- ½ cup water
- 1 cup all-purpose flour
- 2 cups seasoned coarse breadcrumbs
For the Wrap & Other Ingredients
- Wrap bread or flour tortillas
- Chopped lettuce
- Shredded cheese
- Preferred sauce ranch, spicy mayo, garlic sauce, etc.
Instructions
- Marinate the Chicken: In a large bowl add the chicken strips, then add the following ingredients to combine:Gochujang paste, Sour cream, Nutmeg, Kosher salt, Black pepper, Paprika, Ground ginger, 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 flour1 bowl for egg wash (whisk eggs + water)1 bowl for seasoned breadcrumbsDredge each strip: See notes below.Dredge each strip in flour, then the egg mixture, followed by the breadcrumbs (press firmly so it sticks), then set aside on a rack or tray.
- Deep Fry the Chicken: Heat oil in a deep pot to 350°F (175°C).Fry in batches 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.Assemble the Wrap: Warm your tortilla slightly. Layer:Lettuce, shredded cheese, crispy Gochujang chicken strips, and drizzle of your favorite sauce.Wrap tightly, slice in half, and serve immediately.
