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Sticky Korean Gochujang Chicken

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A bold and flavorful dish that combines the heat of gochujang with sweet and savory notes, served over fluffy rice.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch bite-sized pieces
  • 3 tbsp cornstarch
  • 1 tbsp neutral oil (Canola or avocado)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp toasted sesame oil
  • 1/4 cup water
  • 2 cups fluffy white steamed rice
  • 1 tbsp toasted white sesame seeds
  • 2 stalks green scallions, freshly sliced

Instructions

  1. Prepare the chicken: In a large mixing bowl, combine the cut chicken thighs with salt, pepper, and cornstarch. Toss it all together until the chicken is well coated.
  2. Sauté the chicken: In a large skillet, heat the neutral oil over medium-high heat. Once hot, add the chicken pieces in a single layer. Cook for about 5 minutes until browned.
  3. Create the sauce mixture: Meanwhile, in a separate bowl, whisk together gochujang, soy sauce, honey or brown sugar, rice vinegar, minced garlic, grated ginger, and water until smooth.
  4. Combine and glaze: Once the chicken is cooked through, pour the sauce mixture over the chicken in the skillet. Stir well and let it simmer for about 3-5 minutes.
  5. Finish and flavor: Drizzle the dish with toasted sesame oil and stir gently.
  6. Serve and garnish: Scoop over steaming fluffy rice, and garnish with toasted sesame seeds and freshly sliced scallions.

Notes

For extra crispy chicken, ensure the oil is hot before adding chicken. Feel free to adjust the spiciness by changing the amount of gochujang.

Nutrition

Find it online: https://www.nailzspa.com/korean-gochujang-chicken-sticky-flavorful/

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