High Protein Sticky Korean Fried Chicken – Sweet, Spicy, and Packed with Flavor!

If you’ve been on the hunt for a high-protein meal that feels indulgent but fits perfectly into your fitness goals—this one’s for you. This Sticky Korean Fried Chicken is incredibly flavorful, easy to prepare, and satisfies those sweet-spicy cravings without breaking your calorie bank.

With only 452 calories per serving, this dish offers a perfect macro balance for anyone looking to eat clean and enjoy every bite. Think crispy chicken bites, a sticky gochujang glaze, and crunchy pickled cucumbers served with a side of fluffy rice. Yes please.

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Macros (per serving, makes 4):

452 Calories

40g Protein

51g Carbs

10g Fat

How to prepare, here is a short video.

https://youtube.com/shorts/5cgXsM1hygI?feature=shared

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Ingredients

For the Chicken:

700g chicken breast, cubed

2 tsp garlic powder

1.5 tsp black pepper

2 tsp paprika

1 tsp salt

30g cornflour (optional but adds crispiness)

For the Sticky Glaze:

50ml light soy sauce + 50ml water

25g honey

40g gochujang paste (or sub: tomato paste + sriracha)

For the Pickled Cucumber (optional but amazing):

Thinly sliced cucumber

20ml light soy sauce

10ml rice vinegar

1 tsp garlic powder

1 tsp sesame seeds

Chili flakes to taste (optional)

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How to Make It

1. Season the Chicken

Toss the cubed chicken with garlic powder, paprika, pepper, salt, and cornflour. Make sure each piece is evenly coated. The cornflour gives it that light crispy finish, but feel free to skip if you're short on ingredients.

2. Cook the Chicken

Fry or air-fry the chicken on medium-high heat until golden and cooked through. Set aside.

3. Make the Glaze

In a small pan over low heat, mix soy sauce, water, honey, and gochujang. Stir constantly until the sauce starts to bubble lightly. Let it simmer and reduce for 3–4 minutes, or until it thickens to a sticky consistency.

4. Glaze the Chicken

Add the cooked chicken to the pan and toss to coat every piece with that rich, sticky glaze.

5. Quick Pickled Cucumbers (optional)

Mix the sliced cucumbers with soy sauce, vinegar, garlic powder, sesame seeds, and chili flakes. These add a fresh, tangy crunch that balances the sweet heat of the chicken.

6. Serve It Up

Serve the chicken over steamed rice with a spoonful of pickled cucumber on the side. You can meal-prep this too—just store the cucumbers separately and reheat the chicken and rice as needed.

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Why You’ll Love It:

High protein to keep you full and energized

Incredible flavor balance—sweet, spicy, savory, and tangy

Easy to meal prep and perfect for busy weeks

Comfort food vibes, minus the guilt

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Pro Tip: This recipe is super customizable—add steamed veggies, swap rice for cauliflower rice, or dial up the spice with extra gochujang or chili flakes.

Tasty, healthy, and simple. This Sticky Korean Fried Chicken might just become your new go-to dinner. Let me know if you give it a try!

Follow me @sam.crative.corner and @simona.seres

Happy cooking!