A deliciously simple Korean-inspired slow cooker chicken dish featuring tender chicken thighs coated in a rich, spicy, and savory gochujang sauce. It’s incredibly versatile and perfect for a variety of meals.
Korean Gochujang Chicken
A deliciously simple Korean-inspired slow cooker chicken dish featuring tender chicken thighs coated in a rich, spicy, and savory gochujang sauce. It's incredibly versatile and perfect for a variety of meals.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 0.5 cup gochujang Korean chili paste
- 0.25 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp packed light brown sugar
- 1 tbsp toasted sesame oil
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 0.5 cup water or chicken broth
- 2 tbsp fresh green onions sliced
- 1 tsp toasted sesame seeds for garnish
Instructions
- In a medium bowl, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and water or chicken broth until well combined.
- Place the chicken thigh pieces evenly in the bottom of your slow cooker.
- Pour the prepared gochujang sauce over the chicken, ensuring all pieces are well coated.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is very tender and easily shredded.
- Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine it thoroughly with the sauce.
- Serve the gochujang chicken hot over steamed rice, in tortillas, or lettuce wraps, garnished with fresh sliced green onions and toasted sesame seeds.
Notes
Adjust gochujang for desired spice level; reduce for milder, add more for extra heat. For a thicker sauce, remove shredded chicken and simmer sauce on the stove for 5-10 minutes, or add a cornstarch slurry. This chicken is fantastic over rice, in lettuce wraps, as tacos, or even in a bibimbap bowl. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
