Description
Learn how to make Sweet and Spicy Korean Gochujang Chicken. This recipe features tender chicken coated in a flavorful gochujang-based sauce, offering a perfect balance of sweet and spicy notes. It’s an easy-to-prepare dish that’s perfect for any occasion.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped green onions (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- Cut chicken thighs into bite-sized pieces.
- In a mixing bowl, combine gochujang, honey, soy sauce, minced garlic, ginger, sesame oil, rice vinegar, salt, and pepper. Stir until well blended.
- Add chicken pieces to the marinade, ensuring they are well-coated. Cover and let it sit for at least 15 minutes, or up to 1 hour in the refrigerator for best flavor.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the marinated chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- If desired, add any remaining marinade to the skillet once the chicken is cooked. Allow it to simmer for a couple of minutes to thicken.
- Remove from heat and transfer the chicken to a serving dish. Sprinkle with chopped green onions and toasted sesame seeds for garnish.
- Serve hot and fresh.
Notes
- For maximum flavor, use fresh garlic and ginger.
- Adjust the amount of gochujang to control the spice level.
- Can be marinated a day in advance for deeper flavors.
- Pairs well with steamed broccoli or snap peas.
- Ensure chicken is cooked through without drying it out.
- For a gluten-free version, use gluten-free soy sauce.
- Apple cider vinegar or white wine vinegar can substitute rice vinegar.
- For a low-carb option, serve with cauliflower rice or zucchini noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Fat: 15g
- Protein: 25g