Are these Korean boneless wings very spicy?

They have a noticeable kick, but they're balanced rather than overwhelming. The heat mainly comes from gochujang and red pepper flakes, and both can be adjusted to taste.

Can I make these as chicken bites instead of wings?

Yes. This recipe works perfectly as chicken bites. The boneless, bite-sized pieces are easy to serve and ideal for game day or casual entertaining.

Can I bake or air fry these boneless wings?

Frying gives the crispiest result, but you can bake or air fry them if you prefer. Keep in mind the texture will be slightly different, and the sauce is best tossed with the chicken while it's still hot.

What can I substitute for gochujang?

Gochujang gives these wings their signature Korean-style flavor. If you need a substitute, try a mix of chili paste and a little honey or brown sugar, though the flavor will be less complex.

Can these spicy boneless wings be made ahead?

These wings are best served fresh. If needed, you can prep the sauce ahead of time and cook the chicken just before serving for the best texture and flavor.

Spicy Korean Boneless Wings

Name: Spicy Korean Boneless Wings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces; 2 Tbsp cornstarch; Oil for frying; 2 tTbsp butter, melted; ¼ cup brown sugar; 2 Tbsp low-sodium soy sauce; 2 Tbsp gochujang paste; 2 Tbsp rice vinegar; 2 tsp sesame oil; 1 tsp fresh ginger, grated; 1 garlic clove, minced; 1 tsp red pepper flakes; 1 green onion, thinly sliced

Ingredients

Scale

2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tbsp cornstarch
Oil for frying

Sauce

2 tTbsp butter, melted
¼ cup brown sugar
2 Tbsp low-sodium soy sauce
2 Tbsp gochujang paste
2 Tbsp rice vinegar
2 tsp sesame oil
1 tsp fresh ginger, grated
1 garlic clove, minced
1 tsp red pepper flakes

For serving

1 green onion, thinly sliced

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Instructions

Cut chicken breasts into 1-inch pieces and place in a large bowl.
Sprinkle the cornstarch over chicken and toss until evenly coated.
Heat oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 8-10 minutes total. Transfer to paper towels to drain.
In a medium bowl, whisk together the melted butter, brown sugar, soy sauce, gochujang, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes until smooth.
Add the cooked chicken to the sauce and toss until all pieces are well coated.
Garnish with sliced green onion and serve immediately. Serve as an appetizer or over rice for a full meal.

Notes

Chicken size matters. Cut the chicken into evenly sized pieces so everything cooks at the same rate and stays juicy.
Adjust the heat. For less spice, reduce the gochujang slightly. For more heat, add extra red pepper flakes or a touch more gochujang.
Serve immediately. These boneless wings are best right after tossing in the sauce, while they are hot and crispy.
Make it a meal. Serve over steamed rice or alongside simple vegetables to turn these wings into an easy dinner.

Author: Superman Cooks
Prep Time: 10 mins
Cook Time: 15 mins
Category: Appetizer
Cuisine: Korean

Nutrition

Serving Size: 6 wings
Calories: 762
Sugar: 14.1 g
Sodium: 441.8 mg
Fat: 51 g
Carbohydrates: 24.7 g
Protein: 53.6 g
Cholesterol: 180.7 mg