Description

This homemade shake and bake chicken recipe features bone-in chicken pieces coated in a crispy panko crust, then slathered in a sweet and spicy gochujang glaze. The chicken is baked until golden brown and the glaze caramelizes, delivering a high-protein, family-friendly meal with bold flavor.

Ingredients

Scale

1.2 kg (8 pieces) bone-in, skin-on chicken thighs or drumsticks
30 ml (2 tbsp) vegetable oil
250 g (2.5 cups) panko breadcrumbs
60 g (0.5 cup) all-purpose flour
10 g (2 tsp) smoked paprika
8 g (1.5 tsp) garlic powder
8 g (1.5 tsp) onion powder
10 g (2 tsp) fine sea salt
2 g (0.5 tsp) freshly ground black pepper
1 g (0.25 tsp) cayenne pepper (optional)
50 g (2.5 tbsp) gochujang paste
60 ml (4 tbsp) maple syrup
30 ml (2 tbsp) alcohol-free soy sauce
15 ml (1 tbsp) rice vinegar
5 g (1 tsp) fresh ginger, grated
5 g (1 tsp) garlic, minced
30 ml (2 tbsp) water
5 ml (1 tsp) toasted sesame oil
2–3 stalks green onions, finely sliced
5 g (1 tsp) toasted sesame seeds

Instructions

Prepare for Baking: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top. Rinse the chicken and pat thoroughly dry with paper towels.
Mix Coating Ingredients: Lightly brush the chicken pieces with oil. In a large resealable bag or shallow dish, combine panko, flour, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. Shake well to mix.
Coat and Bake Chicken: Add chicken pieces to the bag, seal, and shake vigorously to coat completely. Press the coating onto any bare spots. Arrange chicken on the wire rack in a single layer, ensuring pieces do not touch. Bake for 30 minutes until golden brown.
Prepare Glaze: While the chicken bakes, combine gochujang, maple syrup, soy sauce, rice vinegar, grated ginger, minced garlic, and water in a small saucepan. Bring to a simmer over medium-low heat and cook for 5-7 minutes until slightly thickened. Remove from heat and stir in the sesame oil.
Glaze and Finish Baking: After 30 minutes of initial baking, remove the chicken and brush generously with the prepared glaze. Return to the oven and bake for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze becomes sticky and caramelized.
Rest and Serve: Let the chicken rest on the wire rack for 5 minutes before serving. Garnish with sliced green onions and toasted sesame seeds.

Notes

To achieve maximum crispness, ensure the chicken is completely dry before coating. Using a wire rack allows air circulation for an evenly crispy bottom. For a more kid-friendly version, omit the cayenne pepper and reduce the gochujang in the glaze.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 2 pieces
Calories: 480 calories
Sugar: 10 g
Sodium: 725 mg
Fat: 19 g
Saturated Fat: 5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 90 mg

Keywords: shake and bake, chicken, crispy chicken, gochujang, spicy, glazed chicken, family dinner