A savory and spicy Korean-inspired pulled chicken dish, slow-cooked to tender perfection with a rich gochujang sauce. Perfect for versatile meals.
Spicy Korean Pulled Chicken
A savory and spicy Korean-inspired pulled chicken dish, slow-cooked to tender perfection with a rich gochujang sauce. Perfect for versatile meals.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 0.5 cup gochujang (Korean chili paste)
- 0.25 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 0.5 cup water or chicken broth
- 1 tsp sesame oil for garnish (optional)
- 2 medium green onions sliced
- 1 tsp sesame seeds for garnish (optional)
Instructions
- In a slow cooker or Instant Pot, combine chicken thighs, gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and water or chicken broth.
- Stir gently to ensure the chicken is coated with the sauce.
- Cook according to your chosen appliance (see cook's notes for timings).
- Once cooked, carefully remove the chicken thighs from the cooker and place them on a cutting board or large plate.
- Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the sauce in the cooker and stir well to ensure all chicken is coated.
- Taste and adjust seasonings if necessary, adding more honey for sweetness, soy sauce for saltiness, or gochujang for more heat.
- Serve hot, garnished with a drizzle of sesame oil, sliced green onions, and sesame seeds, if desired.
Notes
Slow Cooker Instructions: Cook on low for 4-6 hours or on high for 2-3 hours, until chicken is easily shredded. Instant Pot Instructions: Cook on high pressure for 20 minutes, then allow a 10-minute natural pressure release before quick releasing any remaining pressure. Serving Suggestions: Serve with steamed rice, in lettuce cups, on slider buns, or with kimchi and pickled vegetables.
