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Quick & Easy Gochujang Chicken Recipe

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★★★★★

5 from 95 reviews

This Quick & Easy Gochujang Chicken recipe features tender chicken thighs coated in a crispy starch crust and tossed in a sweet, spicy, and savory gochujang-based sauce. Perfect for a flavorful weeknight dinner, it balances the bold flavors of Korean chili paste with garlic, soy, and sesame for an irresistible dish that’s ready in under 30 minutes.

Ingredients

Scale

Chicken and Coating

  • 1 lb skinless boneless chicken thighs
  • ½ onion, diced
  • ⅓ cup cornstarch or potato starch
  • ¼ cup vegetable oil or any neutral oil
  • 1 green onion, finely chopped
  • ½ teaspoon sesame seeds (optional garnish)

Sauce

  • 2 cloves garlic, minced
  • 2 tablespoons white granulated sugar or cane sugar, or honey
  • 2 tablespoons Gochujang (Korean chili paste)
  • 2 tablespoons regular soy sauce or light soy sauce
  • 2 teaspoons sesame seeds
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch, potato starch, or tapioca starch
  • 1 cup water, cold or room temperature

Instructions

  1. Prepare the Chicken: Dice the skinless boneless chicken thighs into bite-sized pieces. Pat them dry slightly with paper towels to help the starch stick better. Then coat the chicken pieces evenly with the cornstarch or potato starch until well-covered.
  2. Cook the Chicken: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in a single layer. Fry the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside on a paper towel-lined plate to drain excess oil.
  3. Make the Sauce: In the same skillet, reduce heat to medium. Add the minced garlic and diced onion, sautéing until fragrant and softened, about 2 minutes. In a bowl, whisk together the water, gochujang, soy sauce, sugar or honey, 1 tablespoon cornstarch, sesame seeds, and sesame oil until fully combined and smooth.
  4. Combine and Thicken: Pour the sauce mixture into the skillet with the cooked garlic and onions. Stir continuously until the sauce begins to thicken, about 2-3 minutes. Once thickened to a glossy consistency, return the fried chicken pieces to the skillet, tossing them thoroughly to coat each piece evenly with the sauce.
  5. Garnish and Serve: Transfer the saucy chicken to a serving plate. Sprinkle with chopped green onions and additional sesame seeds if desired. Serve hot with steamed rice or your favorite side dishes.

Notes

  • Potato starch or tapioca starch can be substituted for cornstarch for a slightly different texture but equally crispy coating.
  • Adjust the sweetness in the sauce by varying the amount of sugar or honey to your taste preference.
  • For a spicier version, add extra gochujang or a pinch of red pepper flakes to the sauce.
  • To make the dish gluten-free, use tamari or a gluten-free soy sauce alternative.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop to maintain crispiness.

Keywords: Gochujang Chicken, Korean Chicken Recipe, Spicy Korean Chicken, Fried Chicken Korean Style, Quick Korean Dinner

Find it online: https://mjrecipe.com/quick-and-easy-gochujang-chicken-recipe/