Description
This Honey Gochujang Chicken recipe features tender, bite-sized chicken thighs coated in a flavorful blend of cornstarch and spices, then stir-fried to perfection and tossed in a sweet and spicy homemade gochujang sauce. Ready in just 25 minutes, it’s a quick and delicious Korean-inspired dish perfect for weeknight dinners served over rice or noodles.
Ingredients
Chicken and Coating
- 1½ pounds boneless skinless chicken thighs (about 4 thighs)
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Sauce
- 2 tablespoons vegetable oil
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1-2 tablespoons water (as needed to loosen the sauce)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels, then cut them into bite-sized pieces for even cooking and easy eating.
- Coat the chicken: In a medium bowl, toss the chicken pieces with cornstarch, garlic powder, onion powder, kosher salt, and black pepper until every piece is evenly coated. This helps create a crispy exterior once cooked.
- Cook the chicken: Heat vegetable oil in a large deep skillet over medium-high heat. Add the coated chicken pieces and cook for 8 to 12 minutes, stirring occasionally, until they are browned and reach an internal temperature of 165ºF (74ºC) to ensure they are fully cooked. Remove the chicken from the skillet and set aside.
- Make the sauce: Using the same skillet on medium heat, whisk together gochujang, honey, low-sodium soy sauce, ketchup, rice vinegar, and 1 tablespoon of water. Bring the mixture to a simmer, then reduce heat to low and cook for 1 to 2 minutes. If the sauce is too thick, add a little more water to achieve your preferred consistency.
- Combine and serve: Remove the skillet from heat, return the cooked chicken pieces to the skillet, and toss well to coat each piece evenly in the sauce. Serve the Honey Gochujang Chicken hot over rice or noodles for a flavorful meal.
Notes
- Use chicken thighs instead of breasts for more tender and juicy results.
- Adjust the amount of gochujang to control the heat level according to your preference.
- The sauce consistency can be customized by adding more or less water.
- Serve with steamed rice or noodles and sautéed vegetables for a complete meal.
- Make sure the chicken reaches the safe internal temperature of 165ºF (74ºC) before serving.
