Description
Spicy gochujang chicken delivers Korean-inspired zest with minimal prep time. Fiery sauce and succulent meat combine for a simple yet memorable meal you’ll crave again and again.
Ingredients
Scale
Protein and Main Ingredients:
- 1 pound (454 grams) skinless boneless chicken thighs or breast
- 1/2 onion, diced
Coating and Cooking Ingredients:
- 1/3 cup (40 grams) cornstarch or potato starch
- 1/4 cup (60 milliliters) vegetable oil or neutral oil
Sauce and Seasoning Ingredients:
- 2 tablespoons (30 milliliters) regular soy sauce
- 2 tablespoons (30 grams) white granulated sugar
- 2 tablespoons (30 grams) Gochujang
- 2 cloves garlic, minced
- 2 teaspoons toasted sesame seeds
- 1 teaspoon toasted sesame oil
- 1 tablespoon (15 grams) cornstarch or potato starch
- 1 cup (240 milliliters) water
Garnish:
- 1 green onion, finely chopped
- 1/2 teaspoon toasted sesame seeds
Instructions
- Slice chicken into uniform bite-sized chunks, ensuring consistent cooking and optimal texture.
- Create a vibrant marinade by whisking together gochujang, soy sauce, honey, and other sauce components in a compact mixing vessel.
- Thoroughly dust chicken pieces with cornstarch, ensuring each morsel is completely and evenly covered for a crisp exterior.
- Warm cooking oil in a spacious skillet to medium-high temperature, around 375°F, preparing for chicken searing.
- Carefully place chicken fragments into hot oil, allowing each piece to develop a golden-brown crust, approximately 4-5 minutes per side until crispy and cooked through.
- Sauté chopped onions in the same pan until they become translucent and slightly caramelized.
- Pour prepared sauce into the skillet, reducing heat and allowing mixture to simmer and thicken for 2-3 minutes.
- Gently fold crispy chicken into the glossy sauce, ensuring complete and even coating.
- Transfer to serving platter and garnish with finely sliced green onions and toasted sesame seeds for added flavor and visual appeal.
Notes
- Ensure chicken pieces are uniform in size for even cooking and crispy texture.
- Pat chicken dry before adding cornstarch to achieve maximum crispiness and prevent soggy coating.
- Adjust gochujang quantity based on spice tolerance, starting with less and adding more gradually.
- For gluten-free version, use tamari instead of soy sauce and confirm cornstarch is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 486
- Sugar: 8 g
- Sodium: 688 mg
- Fat: 27 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg