Gochujang Chicken

This fiery chicken is perfectly moist and glazed with a sweet/savory marriage of complex flavors. It's delightfully rich, decidedly spicy, and completely addictive. Serve over rice or noodles and dinner is ready. And you'll have one pan to clean!

Course Main Course

Cuisine Asian

Diet Gluten Free

Keyword gochujang, one pan meal

Prep Time 10

Cook Time 10

Servings

Calories 369kcal

Author Robin Miller

Ingredients

3 tablespoons soy sauce or tamari, or liquid aminos, divided
2 teaspoons sesame oil
1 teaspoon granulated sugar or honey
1/4 teaspoon baking soda
Salt and freshly ground black pepper
1 1/4 pounds boneless skinless chicken breasts, or boneless skinless chicken thighs, cut into bite-size pieces
3 tablespoons cornstarch
1/4 cup honey
2 tablespoons gochujang paste or more to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil avocado oil, or neutral flavored oil of choice
3 cloves garlic minced
Fresh cilantro for serving

Instructions

In a medium bowl, whisk together 1 tablespoon of the soy sauce, sesame oil, sugar, baking soda, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken and toss to coat. Let stand for 10 minutes. This process is called velveting and it tenderizes the chicken.
Add the cornstarch to the chicken and stir to coat.
In a separate bowl, whisk together the remaining 2 tablespoons of soy sauce, honey, gochujang paste, and rice vinegar.
Heat the oil in a large nonstick skillet over medium-high heat. Working in batches to prevent crowding the pan, add the chicken and cook until golden brown on all sides. Transfer the chicken to a plate.
To the same pan over medium-low heat, add the gochujang mixture and garlic and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Return the chicken to the pan with any accumulated juices. Cook for 3 to 5 minutes, until the chicken is cooked through and the sauce thickens to a glaze.
Top with cilantro and serve.

Nutrition