Mediterranean-Style Korean Crispy Chicken Strips with Sticky Gochujang Glaze
Introduction:
Crispy Korean fried chicken meets the light, herb-forward ingredients of the Mediterranean in this flavor-packed dish. These chicken strips are coated in a crisp, spiced herb breading and then glazed with a sticky-sweet gochujang sauce featuring hints of garlic, lemon, and honey. It’s bold and zesty, but balanced with freshness from Mediterranean garnishes like cucumber ribbons, fresh parsley, and a yogurt-tahini drizzle.
Perfect as a weeknight dinner, game-day snack, or party appetizer—these strips deliver the crunch of Korean fried chicken with the brightness of Mediterranean herbs and ingredients.
Ready in: 35 minutes
Serves: 4
Ingredients:
For the Chicken Strips:
1 lb (450g) chicken breast, cut into strips
1 cup panko breadcrumbs
½ cup whole wheat or almond flour
2 eggs, beaten
1 tsp dried oregano
1 tsp ground cumin
½ tsp paprika
Salt & pepper to taste
Olive oil spray (for air frying)
For the Gochujang Glaze:
2 tbsp gochujang (Korean chili paste)
1½ tbsp honey
1 tbsp low-sodium soy sauce
1 tbsp lemon juice
1 clove garlic, minced
½ tsp grated ginger
1 tsp olive oil
Optional Mediterranean Garnishes:
Sliced cucumbers
Fresh parsley or mint
Toasted sesame seeds
Greek yogurt-tahini drizzle (2 tbsp yogurt + 1 tsp tahini + lemon juice)
Instructions:
Prep Chicken:
Pat chicken strips dry. Season with salt, pepper, oregano, cumin, and paprika.
Dredge chicken in flour, then dip in beaten eggs, then coat with panko breadcrumbs.
Air Fry:
Preheat air fryer to 375°F (190°C).
Lightly spray basket with olive oil.
Arrange chicken strips in a single layer (work in batches if needed).
Spray tops with oil and air fry for 10–12 minutes, flipping halfway, until golden and cooked through.
Make Gochujang Glaze:
While chicken cooks, whisk glaze ingredients in a small saucepan over low heat.
Stir until thickened and glossy (2–3 minutes). Remove from heat.
Toss and Glaze:
Transfer crispy chicken to a large bowl and drizzle with glaze.
Toss gently to coat or brush on individually.
Garnish & Serve:
Serve chicken with cucumber ribbons, chopped parsley or mint, sesame seeds, and yogurt-tahini drizzle.
Optional: Serve with warm pita or lemon rice for a complete Mediterranean plate.
Tips & Tricks:
Make it gluten-free: Use almond flour and gluten-free panko.
No air fryer? Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Double the glaze if you like it extra sticky or want some for dipping!
Add a side salad of arugula, tomato, and feta for a fresh balance.
Nutrition (Per serving – approx.):
Calories: ~350
Protein: 28g
Fat: 14g
Carbs: 25g
Sugar: 8g
Sodium: ~620mg