Ingredients
For the Chicken:
- 1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces
- ¼ cup cornstarch (for a light crispy coating)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil (for pan-frying)
For the Gochujang Sauce:
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey or brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- ¼ teaspoon red pepper flakes (optional, for extra heat)
- ¼ cup water
For Garnish:
- Sesame seeds
- Chopped green onions
Instructions
Step 1: Coat & Cook the Chicken
- In a bowl, toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
- Heat 1 tablespoon oil in a skillet over medium-high heat.
- Cook the chicken for 3–4 minutes per side, until golden and crispy.
- Remove from pan and set aside.
Step 2: Make the Gochujang Sauce
- In the same pan, add garlic and ginger, sautéing for 30 seconds.
- Stir in gochujang, soy sauce, honey, rice vinegar, sesame oil, red pepper flakes, and water.
- Simmer for 2–3 minutes, until the sauce thickens slightly.
Step 3: Toss & Serve
- Add the crispy chicken back into the pan and toss until fully coated in the sticky gochujang sauce.
- Cook for 1–2 minutes until the chicken is glossy and caramelized.
- Garnish with sesame seeds and chopped green onions.
Notes
Serving Suggestions
🍚 With Steamed Rice – A classic pairing that absorbs the sauce beautifully.
🥬 In Lettuce Wraps – A fresh, low-carb option.
🍜 With Noodles – Toss with udon or ramen for a hearty meal.
🥗 Over a Salad – Drizzle extra sauce over fresh greens for a spicy kick.