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Sticky Gochujang Chicken

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A flavorful fusion of sweet, spicy, and savory notes, Sticky Gochujang Chicken is made with tender chicken thighs marinated in a vibrant gochujang sauce.

Ingredients

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  • 1 lb (500g) free-range, boneless, skinless chicken thighs
  • 1 tablespoon gochujang paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sweet chili jam
  • 1 tablespoon sesame oil
  • ½ of a white cabbage
  • 1 cucumber
  • 2 scallions (spring onions)
  • A handful of cilantro (coriander) leaves
  • ½ teaspoon salt
  • ½ tablespoon sesame oil
  • 1 teaspoon fish sauce
  • 2 teaspoons toasted sesame seeds
  • ¼ cup garlic aioli (or mayo)

Instructions

  1. Cut the chicken thighs into bite-sized pieces and add them to a large mixing bowl.
  2. Mix together gochujang paste, rice vinegar, soy sauce, honey, sesame oil, and sweet chili jam in the same bowl.
  3. Toss the chicken in the marinade until it’s well coated and marinate for at least 30 minutes, or up to 24 hours.
  4. Spread marinated chicken on a baking sheet and roast at 425°F (220°C) for 20 minutes until cooked. Alternatively, preheat an air fryer to 400°F (200°C) and air fry for 10 minutes.
  5. While chicken cooks, shred cabbage, dice cucumber, slice scallions, and chop cilantro; mix with salt, rice vinegar, sesame oil, fish sauce, and sesame seeds.
  6. Mix aioli with gochujang to create gochujang aioli.
  7. Serve the chicken over rice, in wraps, or atop slaw, drizzled with aioli and sprinkled with sesame seeds.

Notes

Marinating the chicken longer enhances flavor and tenderness. Adjust gochujang for desired spice level.

Nutrition

Find it online: https://sousviderecipe.com/sticky-gochujang-chicken/