Easy Gochujang Chicken
This easy gochujang chicken recipe comes together in under 30 minutes, making it the perfect weeknight dinner idea. It’s quick, flavourful, and ideal for busy evenings! Plus, it makes great leftovers, so it’s perfect for meal prep too. Crispy chicken pieces are coated in a sweet and spicy gochujang sauce, using just a handful of simple ingredients (only about 8!). It’s absolutely delicious on its own, or served with rice or noodles for a more filling meal. It’s also great served stuffed in lettuce cups too!
Jump to recipeThis easy gochujang chicken recipe comes together in under 30 minutes, making it the perfect weeknight dinner idea. It’s quick, flavourful, and ideal for busy evenings! Plus, it makes great leftovers, so it’s perfect for meal prep too. Crispy chicken pieces are coated in a sweet and spicy gochujang sauce, using just a handful of simple ingredients (only about 8!). It’s absolutely delicious on its own, or served with rice or noodles for a more filling meal. It’s also great served stuffed in lettuce cups too!
How to Store
Transfer to an airtight container, and store in the fridge. It should keep for about 3-5 days.
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Easy Gochujang Chicken
This easy gochujang chicken recipe comes together in under 30 minutes, making it the perfect weeknight dinner idea. It’s quick, flavourful, and ideal for busy evenings! Plus, it makes great leftovers, so it’s perfect for meal prep too. Crispy chicken pieces are coated in a sweet and spicy gochujang sauce, using just a handful of simple ingredients (only about 8!). It’s absolutely delicious on its own, or served with rice or noodles for a more filling meal. It’s also great served stuffed in lettuce cups too!
Ingredients
for the sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp vinegar (rice vinegar or white wine vinegar)
- 1 tbsp honey (or maple syrup)
for the chicken
- 500g skinless boneless chicken thigh or breast, diced
- 50g cornstarch
- 1 tsp garlic powder
- Salt
- Neutral oil, for frying
- To serve: 1 spring onion, finely sliced
Method
- In a small bowl, mix together all the sauce ingredients until smooth and combined.
- In a large bowl, toss the chicken with cornstarch, garlic powder, and salt until evenly coated.
- Heat enough oil in a large frying pan to coat the base (about 1/4 inch deep, or less if you prefer).
- Once the oil is hot (test with a small piece of chicken—it should sizzle), add the chicken in an even layer. Cook over medium-high heat until golden and fully cooked through, turning as needed.
- Reduce the heat to low. Pour in the sauce and stir to coat the chicken.
- Let the sauce simmer for a minute or two until it thickens slightly and clings to the chicken.
- Top with spring onion and enjoy!
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