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Korean Gochujang Chicken Recipe

Korean · Main course · 30 min total

A spicy-sweet Korean chicken dish that's quick to make and packed with flavor. Gochujang (Korean chili paste) gives it a unique depth and heat.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 1/2 medium onion, sliced
• 2 green onions, sliced (for garnish)
• 1 tsp toasted sesame seeds (for garnish)

Instructions

1. In a bowl, mix gochujang, soy sauce, honey, sesame oil, garlic, and ginger to make the sauce.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes.
3. Add sliced onion and cook for 2 minutes until slightly softened.
4. Pour the sauce over the chicken and stir to coat. Reduce heat to medium and simmer for 5-7 minutes until chicken is cooked through and sauce thickens slightly.
5. Garnish with green onions and sesame seeds. Serve over steamed rice.

Tips

• For extra heat, add 1 teaspoon of gochugaru (Korean chili flakes) to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Serve with a side of kimchi and steamed vegetables.

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