Description
A flavorful dish featuring marinated chicken thighs coated in a sticky gochujang sauce, perfect for family dinners.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch bite-sized pieces
- 3 tbsp cornstarch
- 1 tbsp neutral oil (canola or avocado)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- 1/4 cup water
- 2 cups fluffy white steamed rice, for serving
- 1 tbsp toasted white sesame seeds, for garnish
- 2 stalks green scallions, freshly sliced
Instructions
- Combine the chicken pieces with the cornstarch, kosher salt, and black pepper in a mixing bowl. Toss until evenly coated.
- Heat the neutral oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer.
- Cook the chicken for about 5-7 minutes, turning occasionally until golden brown and cooked through. Remove from the skillet and set aside.
- Pour the gochujang sauce mixture into the same skillet and bring to a gentle simmer for 2-3 minutes.
- Return the cooked chicken to the skillet, tossing it in the sauce until completely coated.
- Continue cooking for another 2-3 minutes, allowing the sauce to cling to each piece of chicken.
- Serve the sticky Korean gochujang chicken over steamed rice and garnish with toasted sesame seeds and sliced green scallions.
Notes
Adjust spiciness with gochujang; add seasonal vegetables for a balanced meal; can use tamari for gluten-free option.
