Description
This Quick & Easy Gochujang Chicken recipe features tender chicken thighs coated in a crispy starch crust and coated in a deliciously spicy, sweet, and savory Korean gochujang sauce. Perfect for a flavorful weeknight dinner, this dish combines the heat of fermented chili paste with the richness of sesame and soy, all coming together in a stir-fry style that cooks in under 30 minutes.
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 water, cold or room temperature
Instructions
- Prepare the Chicken: Cut the skinless boneless chicken thighs into bite-sized pieces. Place the diced onion and chicken pieces into a large bowl.
- Coat the Chicken: Add ⅓ cup of cornstarch or potato starch to the chicken and onions. Toss them until each piece is evenly coated with the starch for a crispy texture once fried.
- Mix the Sauce: In a separate bowl, combine the minced garlic, white granulated sugar (or honey), gochujang, soy sauce, sesame seeds, sesame oil, starch, and cold water. Stir well until the starch is fully dissolved and the sauce is smooth.
- Heat the Oil and Fry Chicken: Heat ¼ cup vegetable oil in a large skillet or frying pan over medium-high heat. When the oil is hot, add the coated chicken pieces. Fry them until golden brown and cooked through, about 5-7 minutes, stirring occasionally to prevent sticking.
- Add Sauce and Simmer: Pour the prepared sauce over the fried chicken in the pan. Stir continuously as the sauce thickens and coats the chicken evenly, cooking for another 2-3 minutes until glossy and sticky.
- Finish and Garnish: Turn off the heat, then sprinkle the finely chopped green onion and optional sesame seeds on top for freshness and extra crunch.
- Serve: Serve the gochujang chicken hot with steamed rice or your favorite side dishes.
Notes
- You can substitute chicken thighs with chicken breasts but keep an eye on cooking time as breasts cook faster and can dry out.
- Gochujang can be adjusted to your spice tolerance; add more for extra heat or less for milder flavor.
- The starch coating helps create a crispy texture, so don’t skip this step.
- If you prefer a thicker sauce, increase the cornstarch slightly for more viscosity.
- This recipe can easily be doubled for larger groups.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
Keywords: Gochujang chicken, Korean chicken recipe, spicy chicken, fried chicken, quick Korean dinner