Spicy Gochujang Chicken (Print View)
Sweet and spicy Korean-style chicken glazed with gochujang chili paste, soy, and honey.
# What You Need:
→ Chicken
01 - 1½ lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 3 tbsp gochujang (Korean chili paste)
03 - 2 tbsp soy sauce
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey (or brown sugar)
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - ½ tsp freshly ground black pepper
→ Garnishes
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
# How-To Steps:
01 - In a large mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat evenly. Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
03 - Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken along with any excess marinade and cook for 6 to 8 minutes per side, until the chicken is fully cooked through and develops a caramelized, slightly charred exterior.
04 - Remove the skillet from heat. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately alongside steamed rice or wrapped in crisp lettuce leaves.
# Expert Hints:
01 -
- The marinade doubles as the cooking sauce, so you get incredible depth without any extra work.
- It caramelizes into a glossy, lacquered finish that looks like you ordered takeout from a professional kitchen.
02 -
- Do not drain the excess marinade into the sink before cooking, that liquid reduces into your glaze and skipping it leaves you with dry chicken.
- If your pan is crowded, cook in two batches so the chicken sears instead of steaming.
03 -
- Pull the chicken from the fridge fifteen minutes before marinating so it comes closer to room temperature and cooks more evenly in the pan.
- A cast iron skillet gives you a better caramelized crust than non stick, but either works if you let the pan get properly hot before adding the chicken.