This recipe provides a balanced, flavorful Korean-inspired dish featuring gochujang’s characteristic spicy and slightly sweet profile. The marinade tenderizes the chicken while infusing it with bold umami notes.
Gochujang Chicken
Ingredients:
- 1 lb (450 g) boneless, skinless chicken, cut into bite-sized pieces
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil (for cooking)
- 2 green onions, thinly sliced (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
- Cooked steamed rice (to serve)
Directions:
- In a medium bowl, combine gochujang, soy sauce, honey (or brown sugar), sesame oil, rice vinegar, minced garlic, and grated ginger. Whisk until well blended to make the sauce.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet in a single layer. Cook for about 4 minutes on each side, until nicely browned.
- Add the sauce mixture and continue cooking for another 4–5 minutes, or until the chicken is cooked through and caramelized on the outside. Stir occasionally to prevent burning.
- Add sesame seeds and sliced green onions.
- Serve hot with steamed rice and steamed or stir-fried vegetables.
Nutrition Information (per serving, serves 4):
- Calories: 280 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 12g
- Saturated Fat: 2g
- Fiber: 1.5g
- Sodium: 600mg
- Sugar: 8g
Cooking over medium-high heat ensures a caramelized, rich finish. Cook chicken to an internal temperature of 165°F (74°C).