Sweet, Sour, & Spicy Global Flavors
A vibrant stir-fry combining tender chicken with a bold gochujang-based sauce, balanced with sweet, savory, and spicy notes inspired by East Asian and Mexican culinary traditions.
Ingredients
- 1 lb boneless skinless chicken thighs
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp vegetable oil for stir-frying
- 3 cloves garlic minced
- 1 inch ginger grated
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili flakes optional
- 1/2 cup chicken broth
- 2 green onions sliced for garnish
- 1 tbsp sesame seeds for garnish
Instructions
- In a bowl, combine chicken pieces with 1 tbsp soy sauce, sesame oil, and cornstarch. Mix well and set aside to marinate for 10 minutes.
- In another small bowl, whisk together gochujang, remaining 1 tbsp soy sauce, honey/maple syrup, rice vinegar, sriracha (if using), and chicken broth. This is your sweet and spicy sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add minced garlic and grated ginger to the skillet. Stir-fry for 30 seconds until fragrant, being careful not to burn.
- Pour the gochujang sauce mixture into the skillet. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.
- Return the cooked chicken to the skillet, tossing to coat evenly with the thickened sauce. Ensure all chicken pieces are well-covered.
- Garnish with sliced green onions and sesame seeds before serving hot over your choice of rice or noodles.
Notes
Serve over rice or noodles. Adjust gochujang for desired spice level. Add extra vegetables like bell peppers or broccoli for added nutrition and color. Garnish with chopped cilantro for a fresh, zesty finish.