Spicy Korean Chicken
Fiery Gochujang Korean Chicken with Sticky-Sweet Heat
Ingredients:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2 teaspoons brown sugar
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon vegetable oil
1 green onion, thinly sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Cooked white rice or lettuce leaves, for serving
Directions:
In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, brown sugar, garlic, and ginger until smooth.
Add chicken to the marinade, mix to coat well, and refrigerate for at least 30 minutes (or overnight for stronger flavor).
Heat vegetable oil in a large skillet over medium-high heat.
Remove chicken from marinade (reserve excess) and sauté for 6-8 minutes, until browned and cooked through.
Pour in remaining marinade and simmer for 2-3 minutes, until the sauce thickens and coats the chicken.
Garnish with sesame seeds and green onion. Serve hot with rice or in lettuce wraps.
Prep Time: 10 minutes | Marinate Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes
Kcal: 325 kcal | Servings: 4 servings
#koreanchicken #spicykoreanfood #gochujang #gochujangchicken #spicychicken #koreanbbq #koreanrecipes #easykoreanfood #weeknightdinners #flavorfulchicken #asianmeals #stickychicken #sweetheat #koreanhomecooking #marinatedchicken #umamiflavor #hotandsavory #homemadekorean #lettucewraps #spicydinner
Turn up the heat! This Spicy Korean Chicken is rich with gochujang flavor and perfectly sticky. Serve it over rice or in lettuce wraps!
Spicy Korean Chicken
Fiery Gochujang Korean Chicken with Sticky-Sweet Heat
Ingredients:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2 teaspoons brown sugar
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon vegetable oil
1 green onion, thinly sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Cooked white rice or lettuce leaves, for serving
Directions:
In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, brown sugar, garlic, and ginger until smooth.
Add chicken to the marinade, mix to coat well, and refrigerate for at least 30 minutes (or overnight for stronger flavor).
Heat vegetable oil in a large skillet over medium-high heat.
Remove chicken from marinade (reserve excess) and sauté for 6-8 minutes, until browned and cooked through.
Pour in remaining marinade and simmer for 2-3 minutes, until the sauce thickens and coats the chicken.
Garnish with sesame seeds and green onion. Serve hot with rice or in lettuce wraps.
Prep Time: 10 minutes | Marinate Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes
Kcal: 325 kcal | Servings: 4 servings
#koreanchicken #spicykoreanfood #gochujang #gochujangchicken #spicychicken #koreanbbq #koreanrecipes #easykoreanfood #weeknightdinners #flavorfulchicken #asianmeals #stickychicken #sweetheat #koreanhomecooking #marinatedchicken #umamiflavor #hotandsavory #homemadekorean #lettucewraps #spicydinner
Turn up the heat! This Spicy Korean Chicken is rich with gochujang flavor and perfectly sticky. Serve it over rice or in lettuce wraps!
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