Description
This quick and easy Gochujang Chicken recipe features tender, juicy chicken thighs coated in a flavorful, spicy-sweet Korean-inspired sauce. Crispy from frying and glazed with a rich gochujang sauce, it’s a perfect weeknight meal packed with bold flavors and a delightful balance of spicy, sweet, and savory notes.
Ingredients
Scale
Chicken & 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 or potato starch or tapioca starch
- 1 cup water (cold or room temperature)
Instructions
- Prepare the chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. Dice the onion and finely chop the green onion for garnish.
- Coat the chicken: Place the chicken pieces in a bowl and toss them with ⅓ cup of cornstarch or potato starch until evenly coated. This will help create a crispy texture when fried.
- Make the sauce: In a separate bowl, whisk together minced garlic, sugar or honey, gochujang, soy sauce, sesame seeds, sesame oil, 1 tablespoon of starch, and 1 cup of cold water until smooth and well combined.
- Fry the chicken: Heat ¼ cup of vegetable oil in a skillet or frying pan over medium-high heat. Add the diced onions and sauté for 1-2 minutes until slightly softened. Then add the coated chicken pieces and fry, stirring occasionally, until golden brown and cooked through, about 6-8 minutes.
- Thicken the sauce: Pour the prepared sauce into the pan with the fried chicken. Cook over medium heat, stirring constantly, until the sauce thickens and evenly coats the chicken, about 3-5 minutes.
- Serve and garnish: Transfer the coated chicken and sauce to a serving plate. Garnish with finely chopped green onions and a sprinkle of sesame seeds if desired. Serve immediately over steamed rice or your preferred side.
Notes
- You can substitute chicken thighs with chicken breast, but thighs remain juicier and more flavorful.
- Adjust the amount of gochujang to control the spiciness.
- Using potato starch instead of cornstarch will yield a slightly crispier texture.
- The sauce can be customized by using honey instead of sugar for a different sweetness profile.
- For a gluten-free version, use tamari or gluten-free soy sauce.
Keywords: Gochujang chicken, Korean chicken recipe, spicy chicken, fried chicken, weeknight dinner, easy Korean recipe