Description
Discover how to make delicious Honey Gochujang Chicken with this easy recipe. Learn to create a sweet and spicy Asian-inspired dish that’s perfect for dinner tonight!
Ingredients
- 2 cloves garlic (10 g)
- 1 boneless, skinless chicken breast (11-12 oz, 320-340 g)
- 1/4 tsp (1 ml) kosher salt
- 3/8 tsp (2 ml) freshly ground black pepper
- 2 tbsp (30 ml) potato starch or cornstarch
- 2 tbsp (30 ml) vegetable oil (divided; plus more, as needed)
- 1/2 tsp (3 ml) toasted white sesame seeds (for garnish)
- 1 tbsp (15 ml) gochujang (Korean chili paste)
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) soy sauce
Instructions
- Collect all necessary items.
- In a small bowl, combine the Korean chili paste, mirin, honey, and soy sauce to create the sauce, then put it aside. Next, finely chop or crush the garlic cloves and keep them separate.
- Cut the chicken breast into squares measuring about 1½ inches, ensuring they are evenly thick. Season both sides with kosher salt and freshly ground black pepper.
- Place the chicken pieces on a plate or shallow dish. Coat them evenly with potato starch or cornstarch by shaking them together in a closed container.
- Warm up a frying pan, wok, or saucepan over medium heat. Once heated, pour in some neutral oil. When the oil is hot, arrange half of the chicken in a single layer, ensuring there is space between each piece. Cook the first side for approximately 3 minutes.
- After a golden crust forms on the bottom, flip the chicken to cook the other side for 2 minutes. Transfer the chicken to another dish.
- If using a carbon steel pan, pour in additional neutral oil. Add the remaining chicken pieces to the pan.
- Cook this second batch on both sides for a total of 5 minutes, flipping after 3 minutes. Remove them from the pan.
- Using a paper towel, clean away any burnt bits and extra oil from the pan. Pour in the remaining neutral oil.
- Add the garlic to the pan and gently sauté it until it releases its aroma without burning. Add the chicken back to the pan.
- Stir the chicken with the garlic. Pour in the sauce and mix until the chicken is well-coated.
- Continue stirring, allowing the sauce to simmer and coat the chicken with a shiny finish. If needed, add a splash of water to loosen the sauce from the pan. Move the dish to a serving platter. Sprinkle with toasted sesame seeds and enjoy.
- Store any leftovers in a sealed container in the refrigerator for up to three days or freeze for a month.
Notes
- Ensure the chicken is evenly coated with potato starch or cornstarch for a crispy coating when frying.
- Lower the heat if garlic browns quickly to prevent burning and maintain flavor.
- Adjust sweetness and spice levels by adding more honey or gochujang to suit your taste.