Asian Sauces: Teriyaki & Gochujang
A savory, sweet, and subtly spicy chicken dish featuring a glaze made from traditional Japanese teriyaki and Korean gochujang, perfect for a flavorful weeknight dinner.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 2 tbsp mirin
- 1 tbsp sake or rice wine vinegar
- 1 tbsp honey or brown sugar
- 1 tbsp gochujang adjust to taste
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1 tbsp vegetable oil for cooking
- 1 tbsp sesame seeds for garnish
- 2 tbsp green onions sliced
Instructions
- In a medium bowl, whisk together soy sauce, mirin, sake (or rice wine vinegar), honey (or brown sugar), gochujang, grated ginger, minced garlic, and sesame oil to create the glaze.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
- Pour the prepared glaze mixture over the chicken in the skillet. Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring frequently, until the chicken is cooked through and the sauce begins to thicken slightly.
- Stir in the cornstarch slurry and continue to cook for another 1-2 minutes, stirring constantly, until the sauce becomes glossy and thick, coating the chicken nicely.
- Remove the skillet from the heat. Garnish the Gochujang Teriyaki Glazed Chicken generously with sesame seeds and sliced green onions.
- Serve immediately with steamed white rice and a side of your favorite stir-fried or steamed vegetables for a complete and delicious meal.
Notes
Serve with steamed rice and a side of stir-fried vegetables like broccoli or bell peppers. For extra spice, increase the amount of gochujang. This recipe also works well with chicken thighs.