Sticky Garlic Gochujang Chicken
Sweet, spicy and sticky gochujang chicken with golden crispy crust and tender bites marinated in sesame, garlic, honey and soy. Quick and easy for flavorful weekday meals.
Equipment
- 1 Saute pan
Ingredients
Main ingredients
- 1¼ pound Boneless skinless chicken breasts thighs or tenders work too
- ¼ teaspoon Baking soda
- 1 teaspoon Granulated sugar
- ½ teaspoon White pepper
- 2 teaspoon Toasted sesame oil
- 3 tablespoons Low sodium soy sauce divided
- 3 tablespoons Cornstarch
- 3 tablespoons Avocado oil
- ¼ cup Honey
- 2 tablespoons Gochujang paste or more to taste
- 1 tablespoon Rice vinegar
- 5 cloves Garlic minced
- Green onions and toasted sesame seeds for topping
Instructions
Instructions
- Cut chicken into small, bite-sized pieces. Place into a bowl.
- Add baking soda, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir to combine and let marinate for 10-15 minutes.
- Add cornstarch to the bowl and coat the chicken evenly.
- Heat avocado oil in a skillet over medium-high. Add half the chicken and cook undisturbed for 2-3 minutes, then flip and cook 2-4 more minutes. Remove and repeat with remaining chicken.
- Lower heat to medium-low and allow the skillet to cool for 2 minutes. Add a small drizzle of oil and sauté garlic until fragrant.
- In a bowl, mix remaining soy sauce, honey, gochujang paste, and rice vinegar. Pour into skillet and bring to a bubble.
- Return chicken to skillet and toss everything together until sauce thickens and coats each piece.
- Serve hot over rice or veggies and garnish with green onions and sesame seeds.
Notes
Store leftovers in the fridge for up to 4 days or freeze for 2 months. Reheat in skillet with splash of water or broth to keep sauce texture.