Crispy crunchy chicken with a gochujang butter sauce! My husband LOVES this (and me too) and we leave some pieces plain for our kids! Everybody wins!
This Sauce, This Crunch… There’s No Way This Isn’t Good.
Guess what’s for dinner tonight?
It starts with crispy chicken and ends with gochujang butter sauce. Wait, no, it ends with yum yum sauce, after the other sauce, because two sauces is better than one.
This was a huge win in our house this last month. My daughters have a real appreciation of crispy chicken (dipped in ketchup). And my husband and I closed our eyes in joy eating our own double-sauced, crispy-spicy bites.
Our friends down the hall at our office were popping their heads in all day: Is that chicken ready yet? Can we have another plate of it? When will you publish that recipe?
I am tempted to offer an explanation for why this isn’t a “full meal” recipe – but that’s kind of the point. It’s Japanese chicken katsu meets Korean flavor meets finger-licking wings at Applebees, all in a snacky, basic dinner type way.
I sauce it, slice it, plop onto a plate, and go to town.
But it would also be great as a rice bowl, sandwich, or salad topper!
Important: if the thought of breading the chicken is making your head spin, do the same thing but with a frozen, store-bought crispy chicken filet. It’s hard to go wrong here.
Hope you love this!
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