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Quick & Easy Gochujang Chicken Recipe

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This Quick & Easy Gochujang Chicken recipe features tender chicken thighs coated in a crispy starch and tossed in a spicy, sweet, and savory Korean-inspired gochujang sauce. Ready in under 30 minutes, it’s perfect for a flavorful weeknight dinner that doesn’t require complicated steps. Garnished with green onions and sesame seeds, this dish delivers a delightful umami punch that pairs wonderfully with steamed rice or vegetables.

Ingredients

Scale

Chicken and Coating

  • 1 lb skinless boneless chicken thighs
  • ½ onion, diced
  • ⅓ cup cornstarch or potato starch
  • ¼ cup vegetable oil or any neutral oil
  • 1 green onion, finely chopped
  • ½ teaspoon sesame seeds (optional garnish)

Sauce

  • 2 cloves garlic, minced
  • 2 tablespoons white granulated sugar or cane sugar or honey
  • 2 tablespoons gochujang
  • 2 tablespoons regular soy sauce or light soy sauce
  • 2 teaspoons sesame seeds
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch or potato starch or tapioca starch
  • 1 cup cold or room temperature water

Instructions

  1. Prepare the chicken: Cut the skinless boneless chicken thighs into bite-sized pieces. Dice half an onion and finely chop a green onion for garnish. Set aside.
  2. Coat the chicken: Place the chicken pieces in a bowl and toss them with ⅓ cup cornstarch or potato starch until coated evenly. This step will create the crispy texture after frying.
  3. Heat the oil: In a large skillet or frying pan, heat ¼ cup of vegetable oil or a neutral oil over medium-high heat until hot but not smoking.
  4. Fry the chicken: Add the coated chicken pieces to the hot oil in a single layer. Fry them for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and place on paper towels to drain excess oil.
  5. Make the sauce: In a small bowl, combine minced garlic, 2 tablespoons sugar or honey, 2 tablespoons gochujang, 2 tablespoons soy sauce, 2 teaspoons sesame seeds, 1 teaspoon sesame oil, 1 tablespoon cornstarch or potato starch, and 1 cup cold or room temperature water. Mix until the cornstarch dissolves completely.
  6. Cook the sauce: Pour the sauce mixture into the same skillet used for frying the chicken. Bring it to a boil over medium heat while stirring continuously to prevent lumps. The sauce will thicken in about 2-3 minutes.
  7. Combine chicken and sauce: Add the fried chicken and diced onion to the thickened sauce in the pan. Stir well to coat all pieces evenly and cook for another 1-2 minutes to allow the flavors to meld and the onions to soften slightly.
  8. Garnish and serve: Transfer the gochujang chicken to a serving plate. Sprinkle with finely chopped green onions and optional sesame seeds for an extra nutty flavor and attractive presentation. Serve immediately with steamed rice or your favorite side.

Notes

  • Use potato starch or tapioca starch as alternatives for a slightly different texture and crispiness.
  • The level of spiciness can be adjusted by adding more or less gochujang according to your preference.
  • To make this dish gluten-free, ensure you use gluten-free soy sauce.
  • Leftover chicken can be stored in the refrigerator for up to 2 days; reheat gently to maintain crispiness.
  • If you prefer a less oily dish, reduce the oil for frying or try shallow frying instead of deep frying.

Find it online: https://amandafood.com/quick-and-easy-gochujang-chicken-recipe/