Description
This spicy Korean chicken is packed with bold flavors and comes together in just 30 minutes! Juicy chicken is coated in a delicious gochujang-based sauce, making it perfect for serving over rice or wrapped in lettuce. A quick and easy meal that brings the heat!
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 green onions (chopped, for garnish)
- 1 teaspoon sesame seeds (for garnish)
- For the Sauce:
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Instructions
- Prepare the sauce – In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, black pepper, and red pepper flakes. Set aside.
- Cook the chicken – Heat vegetable oil in a large pan over medium-high heat. Add the chicken and cook for 5-6 minutes until browned.
- Add garlic and ginger – Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
- Coat the chicken – Pour the sauce over the chicken and stir well to coat. Cook for another 3-4 minutes until the sauce thickens and the chicken is fully cooked.
- Garnish and serve – Remove from heat and sprinkle with chopped green onions and sesame seeds. Serve hot over rice or in lettuce wraps.
Notes
- For a milder version, reduce the gochujang to 1 tablespoon.
- Add sliced bell peppers or carrots for extra texture.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Calories: 280
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg