Gochujang Chicken
Korean-style chicken glazed with gochujang, soy sauce, and aromatics. Pan-seared chicken coated in a thick, spicy-sweet glaze served over choice of grain or vegetable base.
Ingredients
Method
Pat chicken dry with paper towels and season lightly with salt and white pepper.
In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and minced ginger until smooth. Set glaze aside.
Chop green onion and measure sesame seeds; set aside for garnish.
If using fresh rice, cook according to package directions. If using a vegetable side, steam or sauté it separately until tender-crisp; set aside.
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, add chicken pieces and sear 4–5 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate.
Reduce heat to medium. Pour the gochujang glaze into the hot skillet and stir gently for 1–2 minutes until it becomes fragrant and slightly thickened.
Return chicken to the skillet and toss until evenly coated with glaze. Simmer for 2–3 minutes to set the coating.
Divide cooked rice and vegetable base among serving bowls or plates.
Top each bowl with glazed chicken and pour any remaining pan glaze over the top.
Garnish with chopped green onion and sesame seeds. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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