Spicy Gochujang Chicken Dinner
A vibrant and fiery Korean Gochujang Chicken recipe featuring tender chicken marinated in a rich, spicy, and savory gochujang-based sauce, perfect for a quick and flavorful weeknight dinner.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 3 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce low-sodium
- 1 tbsp honey or brown sugar
- 1 tbsp sesame oil toasted
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp vegetable oil for cooking
- 2 tbsp sesame seeds for garnish
- 2 tbsp green onions sliced
Instructions
- In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Mix until well combined.
- Add the chicken pieces to the marinade, ensuring all pieces are evenly coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
- Cook the chicken for 5-7 minutes, turning occasionally, until browned on all sides and cooked through. The sauce will thicken and caramelize around the chicken.
- Once cooked, transfer the chicken to a serving platter. Garnish generously with sesame seeds and sliced green onions.
- Serve immediately with hot steamed rice and your favorite Korean side dishes.
Notes
For best flavor, marinate the chicken for at least 30 minutes, or up to 4 hours in the refrigerator. Adjust the amount of gochujang to your preferred spice level. If the sauce becomes too thick during cooking, add a tablespoon of water or chicken broth to loosen it. Serve with steamed white rice and a sprinkle of sesame seeds and green onions for garnish.