Sticky Korean Gochujang Chicken with Crispy Caramelized Edges

Enjoy a delightful dinner with Sticky Korean Gochujang Chicken, featuring crispy edges and a sweet-spicy sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless Skinless Chicken Thighs Substitute with chicken breasts for leaner dish.
1/2 cup Cornstarch Use arrowroot powder for a gluten-free alternative.
2 tablespoons Neutral Oil (Canola or Avocado) Other high-smoke oils can be used.
1 teaspoon Kosher Salt Adjust quantities to taste.
1/2 teaspoon Black Pepper Adjust quantities to taste.

For the Sauce

3 tablespoons Gochujang (Korean Chili Paste) Use red chili paste if unavailable.
2 tablespoons Soy Sauce Swap with tamari for gluten-free.
1 tablespoon Honey or Brown Sugar Maple syrup can be an alternative.
1 tablespoon Rice Vinegar Apple cider vinegar works as a substitute.
2 cloves Garlic (Minced) Powdered versions can suffice.
1 teaspoon Fresh Ginger (Grated) Powdered versions can suffice.
1 teaspoon Toasted Sesame Oil Best not to substitute.
1/4 cup Water Aids in thinning the sauce.

For Serving

2 cups Fluffy White Steamed Rice Jasmine or sushi rice recommended.
1 tablespoon Toasted White Sesame Seeds Optional but enhances presentation.
2 tablespoons Green Scallions (Freshly Sliced) Substitute with chives if necessary.

Equipment

Large Skillet

Method

Cooking Steps

Start by patting the boneless skinless chicken thighs dry with paper towels. Season the chicken with kosher salt and black pepper, then toss in cornstarch until fully coated.
In a large skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add the chicken in a single layer and sear for 4-5 minutes without moving it.
Prepare the sauce by combining gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, toasted sesame oil, and water in a mixing bowl. Whisk until smooth.
Once the chicken is golden-brown, reduce the heat to medium. Pour the sauce over the chicken and stir gently. Let it simmer for 2-3 minutes.
Remove from heat and serve the chicken over steamed rice. Finish with toasted sesame seeds and sliced scallions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 2mg

Notes

Ensure the chicken is fully dried before coating and avoid overcrowding the pan.

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