Gochujang Chicken
This Gochujang Chicken is bursting with spicy, sweet, and savory flavors! Quick and easy, it’s perfect for a flavorful weeknight dinner.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring Spoons
- Sharp Knife
- Cutting Board
Ingredients
Sauce Ingredients
- 2 tablespoons gochujang paste fermented chili paste
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/4 cup water
Chicken and Cooking
- 1 tablespoon vegetable oil for cooking
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
Garnish
- 2 green onions sliced for garnish
- 1 teaspoon sesame seeds for garnish
Instructions
Gochujang Chicken in Steps
- In a small bowl, combine the gochujang paste, soy sauce, honey, minced garlic, grated ginger, and water. Mix well until smooth and set aside.
- In a large skillet over medium-high heat, add the vegetable oil. Allow it to heat until shimmering.
- Add the bite-sized chicken thighs to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Ensure internal temperature reaches 165°F (75°C).
- Pour the prepared sauce over the chicken in the skillet. Stir well to coat all pieces evenly. Let simmer for 3-5 minutes until the sauce thickens and clings to the chicken.
- Remove skillet from heat. Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds. Pair with steamed rice or stir-fried vegetables.
Notes
- Adjust gochujang amount to control spice level according to your taste.
- Substitute chicken breasts for thighs if preferred, but avoid overcooking to keep moist.
- Leftovers store well refrigerated for 3 days or frozen up to 3 months; reheat gently with a splash of water.