Recipe Card
Spicy Gochujang Chicken in 30 Minutes
Ingredients
- 1 lbskinless boneless chicken thighs/breast: The main protein source (offering tenderness and flavor. Chicken thighs are particularly juicy, while breasts offer a leaner option.)
- ½onion (diced: Adds sweetness and depth to the sauce. You can use yellow or white onion depending on your preference.)
- ⅓ cupcornstarch or potato starch: This is essential for coating the chicken (ensuring a crispy texture when fried.)
- ¼ cupneutral oil: Used for frying the chicken (a neutral oil like canola or vegetable oil is ideal as it won’t impede the flavor.)
- 1green onion (chopped (optional garnish): Offers a fresh, crisp finish to the dish.)
- ½ teaspoontoasted sesame seeds (optional garnish: Adds a nutty flavor and visual appeal to the final dish.)
- 2 clovesgarlic (minced: Provides a fragrant and savory base.)
- 2 tbspgranulated sugar (or honey/brown sugar: Balances the spiciness of the gochujang.)
- 2 tbspgochujang: The star ingredient that offers a unique spicy-sweet flavor profile.
- 2 tbspsoy sauce: Adds saltiness and umami depth to the sauce.
- 2 tsptoasted sesame seeds: Enhances the nutty flavor of the dish.
- 1 tsptoasted sesame oil: A potent flavor booster (adding richness to the sauce.)
- 1 tbspcornstarch/potato starch: Helps thicken the sauce.
- 1 cupcold or room temp water: Serves as the base for the sauce.
Instructions
- 1
Prepare the chicken: Dice 1 lb of skinless boneless chicken thighs/breast into 1.5-inch pieces and set them aside.
- 2
2 cloves garlic, minced
- 3
2 tbsp granulated sugar (or honey/brown sugar)
- 4
2 tbsp gochujang
- 5
2 tbsp soy sauce
- 6
2 tsp toasted sesame seeds
- 7
1 tsp toasted sesame oil
- 8
1 tbsp cornstarch/potato starch
- 9
1 cup cold or room temp water
- 10
Whisk together until smooth and set aside.
- 11
Coat the chicken: In a large bowl, toss the diced chicken in ⅓ cup of cornstarch until fully coated. This step is key for achieving that crispy texture.
- 12
Fry the chicken: Heat ¼ cup of neutral oil in a large pan over medium-high heat. Once hot, add the coated chicken pieces. Fry until they are golden brown and crispy, about 5-6 minutes per side. Drain excess oil on a paper towel.
- 13
Sauté the onions: In the same pan, add the diced onions and sauté until they are translucent, which should take around 30-45 seconds. This will infuse the oil with onion flavor.
- 14
Combine the chicken and sauce: Pour the prepared sauce into the pan. Allow it to simmer and thicken for a couple of minutes, stirring occasionally.
- 15
Final assembly: Add the fried chicken back into the pan, tossing it in the thickened sauce until well coated. Remove from heat and garnish with chopped green onions and toasted sesame seeds before serving.