Description
A vibrant, spicy-sweet chicken dish coated in a sticky gochujang glaze, perfect for quick weeknight dinners.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon neutral oil (like canola or vegetable)
- 1/4 cup gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- For serving: Cooked white rice, sesame seeds, sliced green onions
Instructions
- Pat the chicken pieces dry with paper towels and season with black pepper.
- Whisk the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a medium bowl to prepare the sauce.
- Heat the neutral oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and avoid crowding the pan by working in batches if necessary.
- Cook the chicken pieces for 4-5 minutes on each side until golden brown and cooked through.
- Reduce the heat to medium-low and pour the prepared gochujang sauce over the chicken. Stir constantly to ensure all pieces are evenly coated.
- If desired, slowly pour in the cornstarch slurry while stirring to thicken the sauce. Let it simmer for another 1-2 minutes until it achieves a glossy consistency.
- Serve over fluffy white rice and garnish with sliced green onions and sesame seeds.
Notes
For extra thickening, consider using the cornstarch slurry. Adjust gochujang to taste for desired spice level.
