Description
Tender, juicy chicken coated in a rich, glossy glaze that perfectly balances sweet, savory, and a hint of fiery warmth. Gochujang, the vibrant Korean chili paste, creates an irresistible harmony with honey, resulting in an unforgettable flavor and delightful sticky texture.
Ingredients
Scale
- 1.5 pounds (700g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1/4 cup cornstarch
- 1 tablespoon vegetable oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 cup chicken broth or water
- 1 teaspoon cornstarch (for slurry)
- 1 teaspoon sesame seeds, for garnish
- Sliced green onions, for garnish
- Cooked rice or noodles, for serving
Instructions
- Pat chicken pieces dry, season with salt and pepper, then dredge in 1/4 cup cornstarch, shaking off excess.
- In a bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and chicken broth or water until smooth. In a separate small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water for a slurry.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook chicken in batches for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate.
- Reduce heat to medium-low. Pour the prepared sauce into the skillet. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry. Stir continuously for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.
- Return cooked chicken to the skillet. Toss gently to coat all pieces thoroughly in the sticky glaze for 1-2 minutes. Serve immediately over cooked rice or noodles, garnished with sesame seeds and sliced green onions.
Notes
- For deeper flavor, marinate the chicken with 1 tablespoon low-sodium soy sauce, 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, 1 teaspoon sesame oil, and 1 teaspoon mirin for 30 minutes to 4 hours.
- Do not overcrowd the pan when cooking the chicken to ensure crispiness. Cook in batches if necessary.
- Using a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) is recommended.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or oven/air fryer for best results.
- Adjust the spice level by adding more gochujang or Korean chili flakes (gochugaru), or make it milder by reducing gochujang and increasing honey.
- Consider adding bell peppers or snap peas to the pan during the last few minutes of cooking for added vegetables.
- Prep Time: 20 Minutes
- Cook Time: 20 Minutes
- Category: Main Dish
- Method: Pan-fried, Glazed
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg