Introduction
Craving a taste of Korea? This gochujang chicken recipe delivers a symphony of flavors in every bite. With Korean cuisine becoming increasingly popular, more people are exploring the vibrant tastes of this Asian treasure. Get ready to enjoy a simple yet incredibly delicious meal that will impress your family and friends with this gochujang chicken recipe.
Why You’ll Love This Gochujang Chicken Recipe
- It’s ready in 30 minutes or less, perfect for busy weeknights.
- The balance of sweet, spicy, and savory flavors will tantalize your taste buds.
- You can use chicken breasts, thighs, or tenders – whatever you prefer.
- This gochujang chicken is a convenient and flavorful way to get dinner on the table quickly.
- You’ll love how easy it is to customize the spice level to your preference.
Ingredients
This gochujang chicken recipe comes together with simple ingredients. Here’s what you’ll need:
- 1 ¼ pound boneless, skinless chicken (breasts, thighs, tenders, etc.)
- ¼ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon white pepper
- 2 teaspoon toasted sesame oil
- 3 tablespoons low sodium soy sauce, divided
- 3 tablespoons cornstarch
- 3 tablespoons avocado oil
- ¼ cup honey
- 2 tablespoon gochujang paste (or more to taste)
- 1 tablespoon rice vinegar
- 5 cloves garlic, minced
- Green onions + toasted sesame seeds, for topping
Chicken: Chicken breasts, thighs, or tenders all work well. Cut them into bite-sized pieces for even cooking.
Gochujang: I recommend using a well-known brand like Mother-in-Law’s or Chung Jung One. Adjust the amount to control the heat.
Honey or maple syrup: Agave nectar or brown rice syrup can also be used.
Soy Sauce: Light soy sauce is preferred, but dark soy sauce will also work.
Garlic and Ginger: Freshly minced garlic and ginger deliver the best flavor.
Sesame Oil: Toasted sesame oil adds a richer flavor than regular sesame oil.
Equipment
Here’s the essential equipment you’ll need to make this delicious gochujang chicken:
- Large skillet or wok: For cooking the chicken and sauce.
- Mixing bowls: For marinating the chicken and mixing the sauce.
- Measuring cups and spoons: For accurate ingredient measurements.
- Tongs: For flipping and removing the chicken from the skillet.
- Alternatives: A large pan can be used instead of a skillet, and a whisk can be used instead of a spoon to ensure all ingredients are well-mixed.
How To Make Gochujang Chicken Recipe
Follow these simple steps to create flavorful gochujang chicken:
- VELVET THE CHICKEN: Cut the chicken into small, ¾ inch pieces. In a bowl, add 1 tablespoon of water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir well until the baking soda dissolves. Add the chicken, stir, and let it sit for 10 minutes. This tenderizes the chicken, resulting in a more succulent dish.
- TOSS: Add cornstarch to the same bowl and stir until the chicken is evenly coated. Please make sure each piece is well-covered; this helps create a crispy exterior when frying.
- SAUCE: In a measuring cup or bowl, combine 2 tablespoons of soy sauce, honey, gochujang paste, and rice vinegar. Whisk until well combined, ensuring no lumps of gochujang remain.
- FRY: Add 2 tablespoons of oil to a deep skillet over medium-high heat. Add ½ of the chicken and cook on one side undisturbed for 2-3 minutes before flipping and cooking the other side for another 2-4 minutes. When the chicken is golden and cooked, remove it to a plate. Add more oil as needed, and cook the rest of the chicken. Cooking in batches prevents overcrowding and ensures even browning.
- SAUTE: Reduce the skillet temperature to medium-low and allow the pan to cool for 2 minutes. Add a small drizzle of oil and sauté the garlic in the oil. Then, increase the heat to high. Pour the sauce into the skillet and let it sizzle in the pan. When it starts to bubble, add the chicken and toss to combine until all the chicken is coated. Remove from heat. Top with green onions and sesame seeds. Sautéing the garlic infuses the sauce with aromatic flavor, enhancing the overall taste of the gochujang chicken.
- SERVE: Serve over fluffy rice with your favorite steamed veggies.
Pro Tips for Perfect Gochujang Chicken
- For extra crispy chicken, ensure the pan is hot and don’t overcrowd it. Cook in batches to maintain the temperature.
- Adjust the spice level by adding more or less gochujang paste to the sauce. Start with a small amount and taste as you go.
If the sauce becomes too thick, add a tablespoon of water at a time until you reach your desired consistency.The FDA provides useful guidance on safely handling and storing cooked chicken. FDA guidelines for safe handling of cooked chicken.
- Avoid overcooking the chicken, as it can become dry. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Serving, Storage, and Variations
- Serving: Serve your gochujang chicken over rice or noodles. A side of steamed broccoli or kimchi complements the dish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Variations: Try adding different vegetables like bell peppers, onions, or carrots. You can also substitute the chicken with tofu for a vegetarian option.
Nutrition Information
This nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
| Nutrition Facts | Amount Per Serving |
|---|---|
| Serving Size | 5 |
| Calories | 443 |
| Total Fat | 21g |
| Carbohydrates | 28g |
| Protein | 35g |
Frequently Asked Questions
- What is gochujang? Gochujang is a fermented red pepper paste from Korea, renowned for its spicy, savory, and slightly sweet flavor profile.
- How spicy is gochujang? The spiciness of gochujang can vary depending on the brand and ingredients. Start with a small amount and adjust to your preference.
- Where can I buy gochujang? You can find gochujang at most Asian grocery stores or online retailers. Look for brands like Mother-in-Law’s or Chung Jung One.
- Can this be made ahead of time? Yes, you can prepare the sauce and marinate the chicken ahead of time. Store them separately in the refrigerator.
- How long does gochujang chicken last? Gochujang chicken can be stored in the refrigerator for up to 3 days in an airtight container.
Conclusion
This gochujang chicken recipe offers a quick, easy, and incredibly flavorful way to enjoy a taste of Korea. The balance of sweet, spicy, and savory makes it a crowd-pleaser for any occasion. Now it’s your turn to try this delicious recipe. Rate, comment, and share your experience with us, and let us know what you think of this flavorful gochujang chicken.
Gochujang Chicken
Equipment
- Bowl
- Spoon
- Measuring cup or bowl
- Whisk
- Deep skillet
- Plate
Ingredients
Main Ingredients
- 1 ¼ pound boneless, skinless chicken (breasts, thighs, tenders, etc.)
- ¼ teaspoon baking soda
- 1 teaspoon granulated sugar
- ½ teaspoon white pepper
- 2 teaspoon toasted sesame oil
- 3 tablespoons low sodium soy sauce divided
- 3 tablespoons cornstarch
- 3 tablespoons avocado oil
- ¼ cup honey
- 2 tablespoon gochujang paste (or more to taste)
- 1 tablespoon rice vinegar
- 5 cloves garlic minced
For topping
- Green onions
- toasted sesame seeds
Instructions
Velvet the Chicken
- Cut chicken into ¾ inch pieces. In a bowl, combine water, baking soda, kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce; stir until baking soda dissolves. Add chicken, stir, and let sit for 10 minutes.
Toss
- Add cornstarch to the chicken mixture and stir to coat evenly.
Sauce
- In a separate bowl, whisk together 2 tablespoons soy sauce, honey, gochujang paste, and rice vinegar.
Fry
- Heat 2 tablespoons avocado oil in a deep skillet over medium-high heat. Cook half the chicken for 2-3 minutes per side until golden, then remove to a plate. Repeat with remaining chicken, adding more oil if needed.
Saute
- Reduce skillet temperature to medium-low, let cool for 2 minutes, then sauté minced garlic in a drizzle of oil. Increase heat to high, pour in the sauce, and let it bubble. Add the cooked chicken and toss until fully coated, then remove from heat.
Serve
- Garnish with green onions and toasted sesame seeds, and serve hot over rice with steamed vegetables.
