Gochujang Chicken is a tantalizing fusion of spicy, savory, and subtly sweet flavors, bound to excite your taste buds. Each piece of crispy chicken is coated in a thick, rich sauce, offering a mouth-watering blend of heat and umami that’s hard to resist. This dish is perfect for those who crave bold, dynamic flavors and adds a delightful kick to any meal.

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Ingredients Overview

This recipe calls for a thoughtful selection of ingredients that work together to create a layered flavor profile. The chicken, diced and coated in cornstarch or potato starch, fries up to a golden crispness. Gochujang, the star of the sauce, brings depth and spice, balanced with garlic, soy sauce, and a touch of sweetness from sugar or honey. Toasted sesame oil and seeds add a nutty aroma, while green onions and additional sesame seeds make for an optional garnish that completes the dish visually and in flavor.

Step-by-Step Preparation Guide

Preparing the Chicken for Frying

Start by dicing the chicken thighs or breasts into evenly-sized, 1.5-inch cubes. This size ensures the chicken cooks consistently, keeping each piece juicy inside with a crispy exterior. Tossing the diced chicken in cornstarch or potato starch gives it a light, crispy texture when fried, adding the perfect crunch to complement the sticky sauce.

Mixing the Flavor-Packed Sauce

In a small bowl, combine gochujang, minced garlic, sugar, soy sauce, toasted sesame seeds, and toasted sesame oil. Adding cornstarch to the mix helps thicken the sauce during cooking, while water dilutes it to the right consistency. Stir thoroughly, making sure the cornstarch dissolves completely for a smooth sauce. This balanced combination of sweet, spicy, and umami flavors is what makes Gochujang Chicken so irresistible.

Frying the Chicken to Golden Perfection

Heat a generous amount of vegetable or neutral oil in a large pan over medium-high heat. Once the oil is hot, add the cornstarch-coated chicken pieces in batches, allowing them to fry undisturbed until golden brown and crispy—about 5 to 6 minutes per side. This method ensures the chicken retains its crispy coating while remaining tender inside. Place the fried chicken on a wire rack or paper towel-lined plate to remove any excess oil, preserving its crunch for when it’s coated in the sauce.

Cooking the Onions for Extra Flavor

Using the same pan, add the diced onions and sauté them over medium-high heat. Let them cook for 30-45 seconds, just until they become translucent. This quick fry adds a mild sweetness and soft texture that complements the bold flavors of the sauce.

Simmering the Sauce and Coating the Chicken

Pour the pre-mixed sauce into the pan with the onions, allowing it to simmer over medium heat. Stir occasionally as the sauce thickens, melding all the flavors together. Once it reaches the desired consistency, reduce the heat to medium and add the fried chicken. Gently toss the chicken in the sauce, ensuring each piece is evenly coated, so every bite delivers a rich, spicy taste.

Garnishing for Extra Flair

To finish, garnish the dish with finely chopped green onions and a sprinkle of toasted sesame seeds. The green onions add a pop of color and freshness, while the sesame seeds enhance the nutty notes in the sauce, creating a well-rounded presentation and flavor.

Recipe Tips

Achieving Perfect Crispiness:
Make sure the chicken is evenly coated in starch, and avoid overcrowding the pan to maintain a crisp exterior.

Adjusting Spice Level:
Add more or less gochujang based on your preferred spice level. Gochujang is quite potent, so a little goes a long way!

Using Alternative Proteins:
For a different twist, substitute chicken with tofu or shrimp. Both options work well with the sauce’s robust flavor.

What to Serve with This Recipe

Gochujang Chicken pairs wonderfully with fluffy white rice or jasmine rice, which helps absorb the flavorful sauce. For a complete meal, add a side of sautéed vegetables or a refreshing cucumber salad. Kimchi is an excellent addition for a burst of fermented tang, adding balance to the spicy richness of the chicken. These sides create a harmonious meal that showcases the dish’s bold and spicy character.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes, you can prepare the sauce and fry the chicken in advance. Reheat the sauce and toss with the chicken just before serving to retain its crispiness.

What type of oil is best for frying?
Neutral oils like vegetable or canola oil work best for frying, as they won’t interfere with the dish’s flavors.

How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat to revive the flavors and texture.

Can I bake instead of fry?
Yes, you can bake the coated chicken pieces at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier alternative.

Gochujang Chicken is a fantastic recipe to add some spice to your weeknight dinners or impress guests at gatherings. Its bold, layered flavors and delightful textures make it a memorable dish that’s as delicious as it is easy to prepare. Enjoy this Korean-inspired delight and savor each bite of crispy, sauce-coated chicken!

Ingredients

1 lb skinless boneless chicken thighs or breasts
⅓ cup cornstarch or potato starch
½ onion, diced
¼ cup vegetable oil or any neutral oil
½ teaspoon sesame seeds, toasted (optional garnish)
1 green onion, finely chopped (optional garnish)

Sauce:

2 tablespoons gochujang
2 cloves garlic, minced
2 tablespoons white granulated sugar, or substitute with honey or brown sugar
2 tablespoons regular soy sauce (not dark soy sauce)
2 teaspoons sesame seeds, toasted
1 teaspoon toasted sesame oil
1 tablespoon cornstarch or potato starch
1 cup cold or room temperature water

Instructions

Begin by dicing the chicken thighs (or breasts) into 1.5-inch cubes. Place them in a large mixing bowl and set aside.

In a separate small bowl, mix together all the sauce ingredients as listed. Stir until the cornstarch is dissolved and the sauce is smooth. Set aside.

Sprinkle cornstarch over the diced chicken in the large mixing bowl. Toss the chicken until each piece is fully coated in starch, creating a light, crispy coating.

Heat the vegetable oil in a large pan over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches, frying them until they turn golden brown and crisp, about 5-6 minutes per side. Remove the fried chicken pieces and place them on a wire rack or paper towel-lined plate to drain any excess oil.

In the same pan, add the diced onions and sauté over medium-high heat until they become translucent, approximately 30-45 seconds.

Pour the sauce into the pan with the onions, allowing it to simmer and thicken. Stir occasionally to ensure it cooks evenly.

Once the sauce reaches a thicker consistency, lower the heat to medium. Add the fried chicken to the pan, tossing it gently to coat every piece with the rich, flavorful sauce.

Garnish with finely chopped green onions and a sprinkle of toasted sesame seeds. Serve hot and enjoy!