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Quick & Easy Gochujang Chicken Recipe

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3.9 from 12 reviews

Quick & Easy Gochujang Chicken is a flavorful Korean-inspired dish featuring crispy fried chicken thighs coated in a spicy, sweet, and savory gochujang sauce. Ready in just 25 minutes, this recipe combines perfectly fried chicken with a rich sauce, garnished with green onions and toasted sesame seeds for added texture and flavor. Ideal for a weeknight dinner, it offers a delicious balance of heat and umami.

Ingredients

Chicken

  • 1 lb skinless boneless chicken thighs, diced into 1.5-inch cubes
  • 1/3 cup cornstarch (or potato starch)
  • ¼ cup vegetable oil (or any neutral oil)

Sauce

  • ½ small onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoon white granulated sugar (or granulated cane sugar)
  • 2 tablespoon Gochujang (mild)
  • 2 tablespoon regular soy sauce (or light soy sauce)
  • 1 tablespoon cornstarch (or potato starch / tapioca starch)
  • 1 cup cold water
  • 1 teaspoon sesame oil (toasted kind)

Garnish

  • 1 green onion, finely chopped
  • 2 teaspoon toasted sesame seeds

Instructions

  1. Prepare the chicken: Dice the chicken thighs into even 1.5-inch cubes and place them in a large mixing bowl. Do not pat the chicken dry; keeping the natural surface moisture helps the cornstarch stick evenly in the next step.
  2. Make the sauce: In a small bowl, combine diced onion, minced garlic, sugar, gochujang, soy sauce, cornstarch, cold water, and toasted sesame oil. Mix until the gochujang and sugar are fully dissolved, then set aside.
  3. Coat the chicken: Add the cornstarch to the chicken pieces and toss to evenly coat each piece. For an extra crispy texture, press the starch firmly into the chicken pieces if time permits.
  4. Fry the chicken: Heat the vegetable oil in a large pan over medium-high heat until it shimmers. Fry the chicken in small batches for about 5-7 minutes each, until golden and crispy. Transfer the cooked chicken to a wire rack or a paper towel-lined plate to drain excess oil.
  5. Sauté and thicken the sauce: In the same pan, sauté the diced onions until translucent, approximately 30-45 seconds. Add the prepared sauce and simmer until it thickens enough to coat the back of a spoon.
  6. Combine chicken and sauce: Reduce the heat to medium, add the fried chicken pieces back into the pan, and toss thoroughly until all pieces are evenly coated with the sauce.
  7. Garnish and serve: Sprinkle the finely chopped green onions and toasted sesame seeds on top before serving to add freshness and a nutty crunch.

Notes

  • Do not pat the chicken dry before coating; moisture helps the starch adhere and create a crisp crust.
  • Pressing the cornstarch into the chicken improves crispiness but is optional.
  • Fry chicken in small batches to avoid overcrowding the pan and ensure an even golden crust.
  • You can substitute potato starch or tapioca starch for cornstarch in both coating and sauce thickener.
  • Adjust the amount of gochujang for desired spiciness; mild gochujang is recommended for balance.
  • Serve with steamed rice or steamed vegetables for a complete meal.

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