Korean Gochujang Chicken Recipe
Introduction
Korean Gochujang Chicken is a vibrant and flavorful dish that combines tender chicken with the spicy sweetness of gochujang, a Korean chili paste. This easy-to-make recipe delivers a perfect balance of heat and umami, ideal for a quick weeknight dinner or an impressive meal for guests.
Ingredients
- 1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 1 bell pepper (any color), sliced
- 2 green onions, chopped for garnish
- Sesame seeds for garnish
Instructions
- Step 1: In a bowl, combine gochujang, honey, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Add the chicken pieces and stir well to coat. Let the chicken marinate for at least 10 minutes, or up to 2 hours for deeper flavor.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Step 3: Add the sliced onion and bell pepper to the skillet. Cook for 3-4 minutes until softened, then remove the vegetables and set aside.
- Step 4: In the same skillet, add the marinated chicken pieces. Cook for 5-7 minutes until browned and cooked through, stirring occasionally.
- Step 5: Return the sautéed onions and bell peppers to the skillet with the chicken. Stir to combine everything evenly.
- Step 6: Let the mixture cook together for another 2-3 minutes, allowing the chicken to absorb the flavors from the vegetables.
- Step 7: Sprinkle chopped green onions and sesame seeds over the top as a garnish.
- Step 8: Serve hot and enjoy this flavorful Korean-inspired dish.
Tips & Variations
- For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil to the marinade.
- Substitute chicken with firm tofu or shrimp for a different protein option.
- Serve over steamed rice or noodles to make a complete meal.
- Marinate the chicken overnight in the refrigerator for a richer taste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking when reheating to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste made from chili powder, glutinous rice, fermented soybeans, and salt. It has a spicy, sweet, and savory flavor that adds depth to many Korean dishes.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this recipe. Just be careful not to overcook them, as breasts tend to dry out faster than thighs.
PrintKorean Gochujang Chicken Recipe
This Korean Gochujang Chicken recipe features tender chicken pieces marinated in a spicy, slightly sweet gochujang sauce and stir-fried with fresh vegetables. It’s a quick and flavorful one-skillet meal perfect for weeknight dinners, delivering authentic Korean flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean
Ingredients
Chicken and Marinade
- 1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
Vegetables and Garnishes
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 1 bell pepper (any color), sliced
- 2 green onions, chopped for garnish
- Sesame seeds for garnish
Instructions
- Marinate the Chicken: In a bowl, combine gochujang, honey, soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Add the bite-sized chicken pieces and stir well to coat evenly. Let the mixture marinate for at least 10 minutes, or up to 2 hours for a deeper flavor infusion.
- Heat the Oil: Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking, preparing the pan for cooking.
- Sauté Vegetables: Add the sliced onion and bell pepper to the hot skillet. Cook for 3 to 4 minutes until the vegetables are softened but still slightly crisp. Remove them from the skillet and set aside to prevent overcooking.
- Cook the Chicken: Using the same skillet, add the marinated chicken pieces. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Add Vegetables Back: Return the sautéed onions and bell peppers to the skillet with the chicken. Stir to combine the ingredients uniformly.
- Finish the Sauce: Allow everything to cook together for an additional 2 to 3 minutes. This helps the chicken absorb the flavors from the vegetables and sauce, creating a harmonious dish.
- Garnish: Sprinkle the chopped green onions and sesame seeds over the finished dish to add color, texture, and extra flavor.
- Serve: Plate the Korean Gochujang Chicken while hot. It pairs well with steamed rice or noodles for a complete meal.
Notes
- Marinating for longer than 10 minutes, up to 2 hours, enhances the depth of flavor.
- Use chicken thighs for juicier results; chicken breasts will be leaner.
- Adjust gochujang quantity for preferred spice level.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- This dish pairs excellently with steamed white rice, brown rice, or quinoa.
Keywords: Korean chicken, Gochujang chicken, spicy chicken stir-fry, Korean chili paste recipe, easy Korean dinner, stir-fried chicken
