Chicken Gochujang Recipe
Tender chicken thighs cooked in a rich, spicy-sweet gochujang sauce, garnished with sesame seeds and green onions — a quick Korean-inspired dish bursting with bold flavors.
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Calories: 574kcal
Servings: 6
Equipment
- Large mixing bowl
- Grater (for garlic and ginger)
- Large skillet or wok
- Spatula or Wooden Spoon
- Knife and Cutting Board
Ingredients
- 1/3 cup gochujang Korean hot pepper paste
- 4 tablespoons sodium-reduced soy sauce
- 2 tablespoons sweet rice wine mirin
- 2 tablespoons honey
- 3 cloves garlic grated
- 1 teaspoon sesame oil or more to taste
- 1 teaspoon freshly grated ginger
- 1 tablespoon canola oil
- 2 pounds skinless boneless chicken thighs, cut into bite-size pieces
- 1 1/2 teaspoons toasted sesame seeds
- 3 tablespoons thinly bias-sliced green onions
- 6 cups cooked rice
Instructions
- In a bowl, whisk together gochujang, soy sauce, mirin, honey, grated garlic, sesame oil, and ginger to make the sauce.
- Cut chicken thighs into bite-sized pieces and toss in the sauce to coat well.
- Heat canola oil in a large skillet over medium-high heat.
- Add the marinated chicken and cook, stirring frequently, until chicken is cooked through and sauce thickens (about 12-15 minutes).
- Sprinkle toasted sesame seeds and sliced green onions on top just before serving.
- Serve hot over cooked rice for a complete meal.
Nutrition
Calories: 574kcal | Carbohydrates: 66g | Protein: 42g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 1640mg | Potassium: 541mg | Sugar: 17g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 4mg