Gochujang chicken
Gochujang chicken is one of those recipes that looks and tastes far more impressive than the effort it takes. Four ingredients in the sauce, one pan, and under 20 minutes - that's it.
Servings: 4 servings
Calories: 275kcal
Equipment
- Large (11-inch/28cm) skillet
- Mixing bowl
Ingredients
- 1.5 lb (700g) skinless boneless chicken thighs cut into bite-size pieces
- Salt to taste
- Olive oil for frying
For the sauce
- 1 tablespoon fresh ginger grated
- 2 tablespoon honey
- 2 tablespoon gochujang paste
- ¼ cup soy sauce
Instructions
- In a small bowl, whisk together all the sauce ingredients until smooth and well combined. Set aside.
- Pat the chicken dry with paper towels and lightly season with salt.
- Heat the olive oil in a large skillet or wok over medium-high heat. Cook without moving for 2-3 minutes on the bottom, then flip and cook for another 2–3 minutes.
- Reduce the heat to medium and pour the sauce over the chicken. Toss to coat and cook for a further 3 minutes, stirring occasionally, until the sauce thickens into a glossy glaze and the chicken is cooked through.
- Remove from the heat and let rest for 2 minutes. Garnish with spring onions, and serve immediately over jasmine or any other type of white rice.
Video
Notes
Store in an air-tight container in the fridge for up to 4 days.
Freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 10g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 962mg | Potassium: 460mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 2mg