A vibrant Korean-inspired dish featuring tender chicken coated in a luscious, balanced sweet and spicy gochujang and honey glaze, perfectly complemented by crisp pickled vegetables and creamy avocado.
Sweet & Spicy Gochujang Chicken
A vibrant Korean-inspired dish featuring tender chicken coated in a luscious, balanced sweet and spicy gochujang and honey glaze, perfectly complemented by crisp pickled vegetables and creamy avocado.
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 2 tbsp gochujang Korean chili paste
- 3 tbsp honey
- 2 tbsp soy sauce low-sodium
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1/2 cup pickled carrots or kimchi
- 1/2 cup pickled cucumbers or other pickled vegetables
- 1 medium avocado sliced
- 1 tbsp sesame seeds toasted
- 2 tbsp green onions sliced
- 2 cups cooked white rice for serving
Instructions
- In a medium bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil to create the glaze.
- Add the chicken pieces to the glaze mixture and toss to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan.
- Cook the chicken for 5-7 minutes, flipping occasionally, until browned and cooked through, and the glaze has thickened and caramelized.
- Remove chicken from heat. Serve immediately over cooked white rice, garnished with toasted sesame seeds and sliced green onions.
- Arrange sliced avocado and pickled vegetables (like kimchi, pickled carrots, or cucumbers) alongside the chicken for a balanced and refreshing accompaniment.
Notes
Adjust gochujang and honey to your preferred spice and sweetness levels. For extra heat, add a dash of sriracha. This glaze also works wonderfully with pork, tofu, or shrimp. Serve over steamed rice or with a side of mixed greens.
