Description
Korean chicken brings a fiery dance of flavors that ignites taste buds with bold spice and sweet harmony. Crispy, glazed perfection awaits you in this irresistible dish that promises a culinary adventure straight from Seoul’s vibrant street food scene.
Ingredients
Scale
Proteins:
- 2 lbs chicken thighs
- 0.5 lb chicken breast
Sauce Ingredients:
- 1/3 cup gochujang (korean red pepper paste)
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
Aromatics and Garnishes:
- 4 cloves garlic
- 2 tbsp ginger
- 2 green onions
- 1 tbsp sesame seeds
- 1/4 cup chopped cilantro
Additional Ingredients:
- 2 tbsp cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the chicken by trimming excess fat and cutting both chicken thighs and breast into bite-sized uniform pieces, then season generously with salt and black pepper.
- Whisk together gochujang, soy sauce, honey, rice vinegar, and sesame oil in a mixing bowl to create a vibrant, glossy marinade.
- Mince garlic and ginger finely, then incorporate into the sauce mixture, ensuring even distribution of aromatic flavors.
- Coat chicken pieces thoroughly with the prepared sauce, allowing them to marinate for 15-20 minutes at room temperature to absorb maximum flavor.
- Create a cornstarch slurry by whisking cornstarch with water until smooth and lump-free.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering and nearly smoking.
- Add marinated chicken pieces to the hot pan, arranging in a single layer to ensure proper caramelization and prevent steaming.
- Cook chicken for 6-8 minutes, stirring occasionally, until exterior develops a deep golden-brown crust and internal temperature reaches 165°F.
- Pour cornstarch slurry into the skillet, stirring quickly to create a glossy, thick sauce that clings to the chicken.
- Garnish with freshly chopped green onions, sesame seeds, and cilantro for a burst of color and fresh flavor.
- Serve immediately over steamed rice or cauliflower rice for a complete, tantalizing meal.
Notes
- Marinate chicken longer for deeper flavor penetration, ideally 2-4 hours in refrigerator for maximum taste infusion.
- Adjust spice levels by reducing or increasing gochujang amount, perfect for heat-sensitive palates or spice enthusiasts.
- Use gluten-free tamari instead of soy sauce for celiac or gluten-intolerant individuals, maintaining authentic Korean flavor profile.
- Swap chicken with tofu or tempeh for a vegetarian version, ensuring similar marinating and cooking techniques for optimal texture and taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 6
- Calories: 366
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg