Description
A flavorful, sweet-and-spicy chicken dish coated in a sticky gochujang glaze. Perfect for a quick weeknight meal!
Ingredients
-
1 ½ pounds boneless, skinless chicken thighs (or chicken breast)
-
3 tablespoons gochujang (Korean red chili paste)
-
2 tablespoons honey
-
1 tablespoon soy sauce
-
1 tablespoon rice vinegar
-
1 tablespoon sesame oil
-
2 garlic cloves, minced
-
1 teaspoon grated ginger
-
1 tablespoon vegetable oil (for searing)
-
Sesame seeds and chopped green onions (for garnish)
Instructions
-
In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
-
Heat a large skillet over medium-high heat and add the vegetable oil.
-
Pat the chicken dry with a paper towel and season lightly with salt and pepper. Sear for 3-4 minutes per side until golden brown.
-
Reduce heat to medium-low and pour the sauce over the chicken, ensuring each piece is coated.
-
Cover and cook for 10-15 minutes, turning occasionally for even cooking.
-
Uncover and increase the heat slightly, allowing the sauce to thicken and caramelize for 3-5 minutes.
-
Remove from heat and garnish with sesame seeds and chopped green onions.
-
Serve warm with rice or vegetables.
Notes
-
For less spice, reduce the gochujang and add extra honey.
-
Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
-
Reheat in a skillet over low heat or microwave for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes