Description
Garlic Gochujang Chicken is a flavorful Korean-inspired dish featuring tender chicken pieces velvetted with baking soda and coated in a spicy, sweet, and tangy gochujang sauce. This quick and easy stir-fry recipe is perfect for a weeknight dinner and is garnished with green onions and toasted sesame seeds for added texture and flavor.
Ingredients
Chicken and Marinade
- 1 ¼ pound boneless, skinless chicken (breasts, thighs, tenders, etc.)
- 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
- ½ teaspoon kosher salt
- 1 tablespoon water
Sauce
- ¼ cup honey
- 2 tablespoon gochujang paste (or more to taste)
- 1 tablespoon rice vinegar
- 2 tablespoons low sodium soy sauce
Cooking Oil
- 3 tablespoons avocado oil
Other
- 5 cloves garlic, minced
- Green onions, for topping
- Toasted sesame seeds, for topping
Instructions
- Velvet the Chicken: Cut the chicken into small, ¾ inch pieces. In a bowl, combine 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, toasted sesame oil, and 1 tablespoon soy sauce. Stir well until baking soda dissolves. Add the chicken pieces, stir to coat, and let sit for 10 minutes to tenderize.
- Coat the Chicken: Add the cornstarch to the same bowl with the chicken and toss to evenly coat all pieces, ensuring a crispy exterior after frying.
- Prepare the Sauce: In a separate measuring cup or bowl, whisk together 2 tablespoons soy sauce, honey, gochujang paste, and rice vinegar until fully combined and smooth.
- Fry the Chicken: Heat 2 tablespoons avocado oil in a deep skillet over medium-high heat. Add half of the coated chicken and cook undisturbed for 2-3 minutes to develop a golden crust. Flip and cook the other side for an additional 2-4 minutes until chicken is cooked through and golden. Remove cooked chicken to a plate. Add more oil if needed and repeat with remaining chicken.
- Sauté Garlic and Combine: Reduce the skillet heat to medium-low and allow the pan to cool slightly for 2 minutes. Add a small drizzle of avocado oil and sauté the minced garlic until fragrant. Increase heat to high and pour the prepared sauce into the skillet. Let it sizzle and bubble, then add the cooked chicken back in and toss thoroughly to coat all pieces in the sauce. Remove from heat.
- Serve: Transfer the Garlic Gochujang Chicken to serving plates and garnish with chopped green onions and toasted sesame seeds. Serve immediately.
Notes
- Velveting the chicken with baking soda is key to achieving tender, juicy pieces.
- Adjust the amount of gochujang paste according to your spice preference.
- Use low sodium soy sauce to control the saltiness of the dish.
- For best results, cook chicken in batches to avoid overcrowding the pan, which can cause steaming instead of frying.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean