Ingredients
1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
3 tablespoons Gochujang (Korean red chili paste)
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil (for frying)
Optional: Toasted sesame seeds and sliced green onions for garnish
Instructions
Step 1: In a medium bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Step 2: Pat the chicken pieces dry with a paper towel and lightly season with salt (remember the soy sauce is already salty).
Step 3: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and sear for 5-7 minutes until golden brown and cooked through.
Step 4: Pour the prepared gochujang sauce over the chicken in the skillet. Reduce heat to medium and toss to coat thoroughly.
Step 5: Simmer for 2-3 minutes until the sauce has thickened into a glossy glaze that sticks to the chicken.
Step 6: Garnish with toasted sesame seeds and green onions before serving over your choice of rice or vegetables.
Notes
For a spicier kick, add a teaspoon of gochugaru (Korean red chili flakes) to the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 12g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
Keywords: spicy gochujang chicken, Korean chicken, easy weeknight dinner, spicy chicken recipe, gochujang sauce
