Sticky Honey Gochujang Chicken (Printable Version)
Tender chicken pieces coated in a sweet-spicy Korean gochujang glaze with hints of garlic, ginger, and toasted sesame.
# Ingredients:
→ Chicken
01 -
1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
½ teaspoon salt
03 -
½ teaspoon black pepper
04 -
2 tablespoons cornstarch
→ Sauce
05 -
3 cloves garlic, minced
06 -
1 teaspoon grated ginger
07 -
2 tablespoons gochujang (Korean chili paste)
08 -
2 tablespoons soy sauce
09 -
2 tablespoons honey
10 -
1 tablespoon rice vinegar
11 -
1 teaspoon sesame oil
12 -
1 tablespoon water
→ Cooking & Garnish
13 -
1 tablespoon vegetable oil
14 -
1 teaspoon sesame seeds
15 -
2 green onions, sliced
# Steps:
01 -
Cut chicken thighs into bite-sized pieces. Season with salt and black pepper, then toss with cornstarch to create a light coating for crispier texture.
02 -
Heat a large skillet or wok over medium-high heat and add vegetable oil. Once hot, add chicken pieces in a single layer. Sear for 3-4 minutes without stirring to develop a golden crust. Then stir and continue cooking until chicken is cooked through and lightly crispy, about 7-8 minutes total. Remove chicken from pan and set aside.
03 -
In the same pan, reduce heat to medium and add minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Add gochujang, soy sauce, honey, rice vinegar, sesame oil, and water. Stir everything together and simmer for about 2 minutes until the sauce thickens slightly.
04 -
Return the cooked chicken to the pan and toss in the sauce, ensuring every piece is well coated. Cook for another minute to allow the flavors to meld together.
05 -
Remove the pan from heat and sprinkle with sesame seeds and sliced green onions before serving.
# Notes:
01 -
This dish balances sweet, spicy and savory flavors in a classic Korean-inspired preparation.