Description
A recipe for making flavorful and spicy chicken using gochujang paste.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 4 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon gochugaru (Korean chili flakes, optional for extra heat)
- 1 tablespoon vegetable oil
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- In a medium bowl, whisk together the gochujang, soy sauce, honey, sesame oil, rice vinegar, ginger, garlic, and gochugaru (if using).
- Add the cut chicken pieces to the marinade and toss to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the hot skillet in a single layer, avoiding overcrowding. Cook in batches if necessary.
- Cook the chicken for 5-7 minutes per side, until browned and cooked through, allowing the sauce to caramelize slightly.
- Remove the chicken from the heat.
- Serve hot, garnished with sesame seeds and sliced green onions.
Notes
- For a thicker sauce, cook the chicken slightly longer until the sauce reduces.
- You can substitute chicken thighs with chicken breast, but adjust cooking time to prevent drying out.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 750
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 35
- Cholesterol: 110
Keywords: spicy chicken, gochujang, Korean chicken, easy chicken recipe, weeknight dinner