Description
Chicken Gochujang brings Korean spicy magic straight to your dinner table in just 25 minutes, with a quick-fire recipe that makes weeknight cooking a total breeze. Sizzling chicken coated in fiery gochujang sauce delivers a flavor punch that’ll have your taste buds dancing with excitement.
Ingredients
Scale
Proteins:
- 2 pounds skinless boneless chicken thighs
Sauces and Seasonings:
- ⅓ cup gochujang
- 4 tablespoons sodium-reduced soy sauce
- 2 tablespoons sweet rice wine
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 ½ teaspoons toasted sesame seeds
Aromatics and Sweeteners:
- 2 tablespoons honey
- 3 cloves garlic
- 3 tablespoons thinly bias-sliced green onions
- 6 cups cooked rice
Instructions
- Craft a vibrant sauce by whisking ⅓ cup gochujang, 4 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons honey, 3 grated garlic cloves, 1 teaspoon sesame oil, and 1 teaspoon grated ginger in a medium bowl until smooth and well-combined.
- Slice 2 pounds of chicken thighs into uniform bite-sized pieces, then thoroughly coat each piece in the prepared sauce, ensuring complete coverage.
- Place a large skillet over medium-high heat and add 1 tablespoon canola oil. Wait 2 minutes for the oil to become shimmering hot.
- Carefully transfer the sauce-coated chicken pieces into the hot skillet, spreading them in a single layer to encourage even cooking and caramelization.
- Stir the chicken frequently during cooking, maintaining a constant motion to prevent burning and promote uniform browning for 12-15 minutes.
- Check chicken’s internal temperature reaches 165°F, confirming it is completely cooked through with no pink remaining.
- Allow sauce to thicken and glaze the chicken, creating a rich, glossy coating during the final 3-4 minutes of cooking.
- Remove skillet from heat and immediately garnish with 1 ½ teaspoons toasted sesame seeds and 3 tablespoons thinly sliced green onions.
- Serve the gochujang chicken piping hot over 6 cups of steamed rice, ensuring each portion receives an equal amount of sauce and toppings.
Notes
- Always use fresh gochujang for the most vibrant flavor, as older paste can taste dull and lose its punch.
- Ensure chicken pieces are similar in size so they cook evenly and no pieces remain undercooked.
- Marinate chicken for extra depth by letting it sit in the sauce for 15-30 minutes before cooking, which allows more flavor absorption.
- For a low-carb version, serve over cauliflower rice or zucchini noodles instead of traditional rice.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 5 to 6
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 110 mg