Korean Style Crispy Chicken with Korean BBQ Rub
Korean-style chicken has always stood out to me because of how deliberately it layers flavor. Sweetness is never accidental. Heat is present but controlled. Smoke and savoriness show up quietly, then linger. It is food that knows when to push and when to pull back. That balance is what inspired this recipe, not just the frying technique.
This version builds its flavor from the inside out using Revolution Barbecue Korean BBQ Rub as the starting point. The rub brings a measured sweetness, subtle smoke, and a pepper-forward heat that sets the tone before the chicken ever sees sauce. That early seasoning matters because it keeps the finished dish from tasting one-dimensional. You are not relying on glaze alone to do the heavy lifting.
The sauce is where everything tightens up. Gochujang adds fermented depth and heat, honey and brown sugar round the edges, and soy sauce anchors the sweetness with savory richness. Sesame oil carries aroma more than flavor, giving the finished chicken that unmistakable Korean barbecue character. The result is a dish that hits sweet first, then savory, then heat, with smoke and pepper lingering in the background. It is bold without being loud and familiar without being boring.
