A delectable Korean-inspired dish featuring crispy chicken coated in a vibrant, balanced gochujang glaze that perfectly marries sweet, spicy, and savory notes. This ‘swicy’ chicken is sure to be a crowd-pleaser.
Swicy: The Art of Sweet Heat
A delectable Korean-inspired dish featuring crispy chicken coated in a vibrant, balanced gochujang glaze that perfectly marries sweet, spicy, and savory notes. This 'swicy' chicken is sure to be a crowd-pleaser.
Ingredients
- 1 lb boneless skinless chicken thighs
- 0.5 cup cornstarch
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil for frying
- 3 tbsp gochujang Korean chili paste
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 clove garlic minced
- 0.5 inch ginger grated
- 1 tsp sesame oil
- 1 tbsp sesame seeds for garnish
- 2 tbsp green onions sliced
Instructions
- Pat chicken pieces dry thoroughly with paper towels. In a medium bowl, toss the chicken with cornstarch, salt, and black pepper until each piece is evenly coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels to drain excess oil.
- In the same skillet, reduce the heat to medium. Add gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger. Whisk the ingredients together and bring the sauce to a gentle simmer. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and becomes glossy.
- Return the cooked chicken pieces to the skillet. Toss them thoroughly to coat evenly with the rich 'swicy' glaze. Stir in the sesame oil during the last 30 seconds of cooking.
- Transfer the glazed chicken to a serving platter. Garnish generously with toasted sesame seeds and freshly sliced green onions before serving immediately with your favorite sides.
Notes
For extra crispiness, double-fry the chicken by frying once, resting for 5 minutes, then frying again. Adjust gochujang and honey quantities to suit your preferred level of heat and sweetness. Serve with steamed white rice and a refreshing cucumber salad to complete the meal.
