30-Minute Spicy Korean Gochujang Chicken (Print version)
Sticky, spicy-sweet Korean gochujang chicken with crispy-edged thighs and a bold glaze, ready in 30 minutes.
# Ingredients:
Chicken and coating
01 -
1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
02 -
1/3 cup (45 g) cornstarch
03 -
1/2 teaspoon kosher salt
04 -
1/4 teaspoon black pepper
05 -
2 tablespoons neutral oil (avocado or vegetable)
Gochujang glaze
06 -
3 tablespoons gochujang paste
07 -
3 tablespoons honey or brown sugar
08 -
2 tablespoons soy sauce
09 -
1 tablespoon rice vinegar
10 -
2 cloves garlic, minced
11 -
1 teaspoon grated fresh ginger
12 -
1 teaspoon toasted sesame oil
13 -
2 tablespoons water
For serving
14 -
2 green onions, thinly sliced
15 -
1 teaspoon toasted sesame seeds
16 -
Steamed rice, for serving
# Instructions:
01 -
Cut the chicken thighs into 1.5-inch chunks. Toss with salt, pepper, and cornstarch until each piece has a thin, even coating.
02 -
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until deeply golden and cooked through, about 4 to 5 minutes per side. Work in batches to avoid steaming.
03 -
While the chicken cooks, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and water until smooth.
04 -
Pour the glaze into the empty skillet and let it bubble for about 1 minute. Return the chicken and toss constantly until the sauce thickens and clings, about 2 minutes.
05 -
Transfer to a platter, scatter green onions and sesame seeds over the top, and serve hot with steamed rice.
# Good to know:
01 -
Serve right away while the glaze is glossy and hot.