This Gochujang Chicken recipe delivers tender chicken coated in a vibrant, glossy, spicy-sweet Korean chili paste sauce. It’s a healthy, easy-to-make weeknight dinner.
Sticky Gochujang Chicken
This Gochujang Chicken recipe delivers tender chicken coated in a vibrant, glossy, spicy-sweet Korean chili paste sauce. It's a healthy, easy-to-make weeknight dinner.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 0.5 tsp salt for chicken
- 0.25 tsp black pepper for chicken
- 1 tbsp sesame oil for searing
- 0.25 cup gochujang Korean chili paste
- 2 tbsp soy sauce low sodium
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar or apple cider vinegar
- 2 cloves garlic minced
- 1 tsp ginger grated
- 0.25 cup water or chicken broth
- 1 tsp sesame seeds for garnish
- 2 tbsp green onions chopped
Instructions
- Pat chicken pieces dry and season with salt and pepper.
- In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and water until smooth. Set aside.
- Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Add chicken pieces in a single layer, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side until browned and cooked through. You may need to do this in batches.
- Reduce heat to medium, pour the prepared gochujang sauce over the chicken. Bring to a gentle simmer, stirring to coat all the chicken.
- Continue to simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes glossy, coating the chicken nicely.
- Remove from heat. Garnish with sesame seeds and chopped green onions before serving immediately.
Notes
For extra heat, add more gochujang or red pepper flakes to the sauce. Marinating the chicken for 30 minutes before searing can enhance flavor. Serve immediately with rice and your favorite steamed vegetables. Garnish with sesame seeds and chopped green onions.
