Ingredients

For the Chicken:

1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces 🍗
¼ cup cornstarch (for light coating) 🌽
Salt and pepper to taste 🧂
2 tbsp vegetable oil 🛢️

For the Gochujang Sauce:

2½ tbsp gochujang (Korean red chili paste) 🌶️
2 tbsp soy sauce 🍜
2 tbsp honey or brown sugar 🍯
1 tbsp rice vinegar 🍚
1 tbsp sesame oil 🛢️
2 cloves garlic, minced 🧄
1 tsp grated ginger 🌱

Toppings:

Sesame seeds for garnish 🌱
Chopped green onions 🌿

Instructions

Step 1: Prep the Chicken

Pat the chicken dry and toss with cornstarch, salt, and pepper until evenly coated.

Step 2: Cook the Chicken

In a large skillet or wok, heat oil over medium-high heat. Add chicken pieces in batches and cook until golden brown and crispy on the edges (about 3–4 minutes per side). Remove and set aside.

Step 3: Make the Sauce

In the same pan, reduce heat to medium. Add garlic and ginger, cook for 30 seconds. Pour in gochujang, soy sauce, honey, vinegar, and sesame oil. Stir and simmer for 2–3 minutes until thickened.

Step 4: Combine

Return cooked chicken to the pan and toss to coat in the sauce until everything is sticky and glossy.

Step 5: Garnish & Serve

Top with sesame seeds and green onions. Serve hot with rice, noodles, or lettuce cups.

Notes

Variations 🔄

Add stir-fried vegetables like bell peppers, carrots, or broccoli 🥦
Make it extra spicy with a dash of sriracha or red pepper flakes 🌶️
Use tofu or cauliflower for a vegetarian option 🧄🥦

Author: niold.com