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Sticky Korean Gochujang Chicken

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A savory and slightly sweet chicken dish coated in a sticky gochujang sauce, perfect for weeknight dinners.

Ingredients

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  • 1.5 lbs boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
  • 3 tbsp cornstarch (for a crispy exterior)
  • 1 tbsp neutral oil (such as canola or avocado)
  • 1/2 tsp kosher salt (to taste)
  • 1/4 tsp black pepper (to taste)
  • 3 tbsp gochujang (Korean chili paste)
  • 2 tbsp soy sauce (regular or low sodium)
  • 2 tbsp honey or brown sugar (for sticky sweetness)
  • 1 tbsp rice vinegar (for acidity)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger (grated)
  • 1 tbsp toasted sesame oil (for aroma)
  • 1/4 cup water (to thin the sauce before reducing)
  • 2 cups fluffy white steamed rice (for serving)
  • 1 tbsp toasted white sesame seeds (for garnish)
  • 2 stalks green scallions (freshly sliced)

Instructions

  1. Combine the chicken pieces with the cornstarch, kosher salt, and black pepper in a mixing bowl. Toss until evenly coated.
  2. Heat the neutral oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer, ensuring space for each piece to sear. Cook the chicken for about 5-7 minutes, turning occasionally until golden brown and cooked through. Remove from the skillet and set aside.
  3. Pour the gochujang sauce mixture into the same skillet. Bring to a gentle simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  4. Return the cooked chicken to the skillet, tossing until completely coated in the sauce.
  5. Continue cooking for an additional 2-3 minutes, allowing the sauce to cling to each piece of chicken.
  6. Serve the sticky Korean gochujang chicken over steamed rice. Garnish with toasted sesame seeds and freshly sliced green scallions.

Notes

For extra crunch, double dip the chicken in cornstarch. Store leftovers in an airtight container for up to three days.

Nutrition

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