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easy gochujang chicken on rice
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Sticky Gochujang Chicken (Better Than Takeout, 30-Min Dinner)

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!