Sticky Korean Fried Chicken

Ingredients

For the Chicken

• 500g chicken thighs, cut into bite-sized pieces
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp soy sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 large egg
• 1 scoop High Whey Vanilla Cake 
• ½ cup cornstarch
• ½ cup flour
• Oil for frying

For the Sticky Korean Sauce

• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 3 tbsp honey or maple syrup
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 minced garlic cloves
• 1 tbsp grated ginger
• 1 tbsp sesame oil

For Garnish

• Sesame seeds
• Chopped green onions

Preparation

1. Season the Chicken

In a bowl, mix chicken pieces with salt, pepper, soy sauce, vinegar, and egg. Let marinate for 15–20 minutes.

2. Coat with Protein Mix

In another bowl, combine:

• Protein powder
• Cornstarch
• Flour

Toss the chicken until each piece is fully coated.

3. Fry Until Crispy

Heat oil in a pan.
Fry chicken at medium-high heat until golden brown and crispy (5–7 minutes).
Remove and place on a rack or paper towels.

Pro tip: For extra crunch, double-fry: fry once, rest 2 minutes, fry again for 1 minute.

4. Make the Sticky Sauce

In a small saucepan, combine gochujang, soy sauce, honey, sugar, vinegar, garlic, ginger, and sesame oil.
Heat on low until thick and glossy (3–4 minutes).

5. Coat the Chicken

Place fried chicken in a large bowl.
Pour the hot sticky sauce over and toss until well coated.

6. Garnish & Serve

Top with sesame seeds and green onions.
Serve hot with rice or veggies

A high-protein twist on the Korean street-food classic — crispy, sticky, sweet, spicy, and absolutely irresistible. Perfect for meal prep, cozy nights!