Korean-Style Fried Chicken Bites

June 11, 2026 · Michael Chen

Product:  Beanstalk Chickn Bites

Prep Time:  15 minutes

Cook Time:  20 minutes

Total Time:  35 minutes

Serves:  2–3 as a starter or snack

Total Ingredients:  18

About the Recipe

Inspired by the iconic Korean fried chicken experience, these crispy plant-based Chickn Bites are coated in a light sparkling-water batter and finished with a glossy sweet-spicy gochujang glaze. Perfect as a party snack, starter or sharing plate.

Ingredients

•        300 g — Beanstalk Chickn Bites

•        1 cup (120 g) — Plain flour

•        ½ cup (60 g) — Corn flour

•        1 tsp — Baking powder

•        1 tsp — Garlic powder

•        1 tsp — Onion powder

•        1 tsp — Smoked paprika

•        ½ tsp — Salt

•        ¼ tsp — Black pepper

•        ¾ cup (180 ml) — Cold sparkling water

•        enough to fill pan 8–10 cm deep — Oil for deep frying

For the Korean Glaze

•        1 tbsp — Gochujang paste

•        1 tbsp — Soy sauce

•        1 tsp — Sriracha

•        1 tsp — White sugar

•        1 tsp — Rice vinegar

•        1 tsp — Sesame oil

•        1 — Garlic clove, finely minced

Method

1. In a large bowl, whisk together the flour, corn flour, baking powder, garlic powder, onion powder, paprika, salt and pepper until well combined.
2. Gradually pour in the cold sparkling water while whisking continuously until you have a smooth, lump-free batter. The batter should coat the back of a spoon — if too thick, add a splash more sparkling water. Rest the batter for 5 minutes.
3. Heat the oil in a deep saucepan or wok to 175–180°C (use a thermometer for accuracy). A small drop of batter should sizzle and float to the surface within 2 seconds.
4. Working in batches of 6–8 pieces, dip each Chickn Bite into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 4–5 minutes, turning once halfway, until deeply golden and crisp. Do not overcrowd the pan as it will lower the oil temperature.
5. Remove with a slotted spoon and drain on a wire rack or kitchen paper. Keep warm in a low oven (100°C) while you fry the remaining batches.
6. To make the glaze, combine all glaze ingredients in a small saucepan over medium heat. Stir constantly and simmer for 2–3 minutes until the sauce thickens slightly and becomes glossy. Remove from heat.
7. Tip all the fried Chickn Bites into a large bowl and pour the warm glaze over them. Toss well until every piece is evenly coated and glistening.
8. Transfer immediately to a serving plate and serve within 5 minutes to keep the coating at its crispiest.

Serving & Garnish