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easy gochujang chicken on rice
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Easy Gochujang Chicken

Quick tender chicken coated with gochujang sauce that will curb your Korean chicken craving!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Cost $6

Ingredients

  • 4 medium Chicken thighs, boneless
  • 1/2 medium Onion, salt
  • 1/2 tsp Salt
  • 1/2 tsp White pepper
  • 1 tsp Corn starch
  • 2 tbsp Soy sauce
  • 1.5 tbsp Gochujang
  • 1.5 tbsp Mirin
  • 1 tbsp Sugar
  • 1/2 tbsp Rice vinegar
  • 2 tbsp Water
  • Green onions to garnish
  • Sesame seeds to garnish

Instructions

  • Prep the chicken:
    Season the boneless chicken thigh cubes with a pinch of salt, white pepper, and toss with the corn starch until evenly coated.
  • Heat the pan:
    Warm a skillet over medium low heat and add a little oil.
  • Sear the chicken:
    Add the chicken pieces and pan sear for about 5 minutes on each side, flipping once, until they are golden and crispy. Transfer the chicken to a plate and set aside.
  • Cook the onion:
    Add the sliced onion to the same pan and cook for about 3 minutes, until softened and fragrant.
  • Return the chicken:
    Put the seared chicken back into the pan and toss briefly with the onion.
  • Make the sauce:
    In a bowl, whisk together the sugar, soy sauce, mirin, water, and gochujang until smooth.
  • Combine and simmer:
    Pour the sauce into the pan and bring to a gentle bubble over medium low heat. Let it simmer and thicken for about 2 minutes, stirring so the sauce coats the chicken evenly. If the sauce gets too thick, add a splash of water to loosen.
  • Finish and serve:
    Once the sauce is glossy and clings to the chicken, remove from heat. Serve the gochujang chicken over hot rice and garnish with sliced green onion and a sprinkle of sesame seeds. Enjoy!