Description
This dish features tender chicken coated in a fiery, sweet, and savory sauce made with authentic Korean flavors like gochujang (Korean chili paste) and soy sauce. Perfect for a quick dinner, it’s great served over rice or wrapped in lettuce for a lighter option.
Ingredients
Scale
For the chicken:
- 1 1/2 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the spicy sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon water (to thin the sauce if needed)
For garnish:
- Sesame seeds
- Sliced green onions
- Thinly sliced red chili (optional for extra heat)
Instructions
1. Marinate the chicken
- In a large bowl, combine the chicken pieces with soy sauce, sesame oil, garlic powder, salt, and pepper.
- Let marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
2. Make the sauce
- In a separate bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. Set aside.
3. Cook the chicken
- Heat a large skillet or wok over medium-high heat and add a tablespoon of oil.
- Cook the chicken for 5–7 minutes, stirring occasionally, until browned and cooked through.
4. Add the sauce
- Pour the sauce over the cooked chicken and toss to coat evenly.
- Cook for another 2–3 minutes until the sauce thickens and becomes sticky, coating the chicken beautifully.
5. Serve
- Garnish with sesame seeds, green onions, and extra chili slices.
- Serve hot over steamed rice, noodles, or in lettuce wraps.
Notes
- For extra heat, add 1–2 teaspoons of gochugaru (Korean red chili flakes).
- Swap chicken for tofu or shrimp for different protein options.
- Store leftovers in the fridge for up to 4 days—they’re perfect for meal prep!