Gochujang Chicken
Chicken is tossed in a spicy-sweet gochujang sauce for a quick and easy dinner.
Servings: 4
Ingredients
- 1 pound boneless skinless chicken thighs cut into 1 1/2-inch pieces
- 1/4 cup cornstarch
- 1/2 teaspoon fine sea salt
- 1/4 teaspoons ground black pepper
- 3 tablespoons neutral-flavored cooking oil plus more if needed
For the sauce
- 3 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon granulated sugar
- 2-3 cloves garlic grated or minced
- 1 1/2 teaspoons cornstarch
For serving
- 2 cups cooked white rice
- 2 cups steamed snow peas or sugar snap peas
- Chopped green onion
- Toasted sesame seeds
Instructions
- Coat chicken in 1/4 cup cornstarch, salt and pepper, tossing to combine.1 pound boneless skinless chicken thighs, 1/4 cup cornstarch, 1/2 teaspoon fine sea salt, 1/4 teaspoons ground black pepper
- Heat the oil in a skillet set over medium-high heat. Add the chicken and cook for 3-5 minutes per side or until the internal temperature reaches 165°F.3 tablespoons neutral-flavored cooking oil
- Transfer to paper towel lined plates and set aside to drain of excess oil.
- In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, toasted sesame oil, sugar, and garlic.3 tablespoons gochujang paste, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon granulated sugar, 2-3 cloves garlic
- In a separate bowl, whisk together the remaining 1 1/2 teaspoons of cornstarch with 1 tablespoon of water until smooth.1 1/2 teaspoons cornstarch
- Heat the gochujang mixture in a small saucepan set over medium heat. Once simmering, whisk in cornstarch mixture. Whisk the sauce constantly until slightly thickened, 2-3 minutes. It will continue to thicken a bit as it cools down. If it winds up being thicker than you prefer, whisk in some additional water, 1 teaspoon at a time, until the desired consistency is reached.
- Toss the chicken and the sauce together in a bowl. Optionally, you can toss the chicken with only 1/2 to 3/4 of the sauce, then drizzle the remaining sauce over the chicken when serving.
- Plate the chicken with rice and peas, then garnish with chopped green onion and toasted sesame seeds.2 cups cooked white rice, 2 cups steamed snow peas or sugar snap peas, Toasted sesame seeds, Chopped green onion
