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Close up of Korean gochujang chicken on a plate with rice and green vegetables.

Korean Gochujang Chicken

Korean Gochujang Chicken is a quick and easy dinner with tender chicken in a sticky gochujang sauce. It's bold, flavorful and delicious.
5 from 8 votes
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Course: Dinner
Cuisine: Korean
Keyword: gochujang, korean chicken
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 281kcal
Author: Kate | You Say Potatoes

Equipment

  • Skillet or wok

Ingredients

  • 1 pound chicken breasts or thighs boneless and skinless
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil

For the Korean Gochujang Sauce

  • 1 tablespoon cornstarch
  • ¾ cup water
  • 2 tablespoons gochujang paste Korean red pepper paste depending on hot hot you like it
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 cloves garlic minced
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger

To Garnish

  • 1 teaspoon white or black sesame seeds
  • 2 green onions sliced

To Serve

  • 4 cups cooked rice 1 ⅓ cups uncooked
  • 1 scallion chopped
  • Steamed vegetables such as broccoli and zucchini

Instructions

  • Cut the chicken into bite-sized pieces, then add to a bowl and toss with the cornflour to coat the chicken. Set aside.
  • For the gochujang sauce, whisk the cornstarch into the water, then add all other sauce ingredients and whisk well to combine. Set aside.
  • Cook the rice according to package instructions, and boil or steam the vegetables until tender.
  • Meanwhile, heat the oil in a wok or large skillet over a medium/high heat. Add the coated chicken and fry on all sides until browned and cooked through. Remove and place onto a plate lined with paper towels to absorb excess oil.
  • Without cleaning it first, add the sauce to the wok and let it bubble and thicken for a minute or two. Add the chicken back to the pan and stir to coat it in the sticky sauce.
  • Serve the chicken topped with sesame seeds and scallions, with the rice and vegetables.
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Notes

Nutritional information does not include serving suggestions or garnishes.
 
Recipe Tips:
  1. Coat Chicken Thoroughly: Ensure each piece of chicken is evenly coated with cornstarch for a crispy exterior.
  2. Cook in Batches: Fry the chicken in batches to avoid overcrowding the pan, which can lead to uneven cooking.
  3. Adjust Seasonings: Taste the sauce before adding the chicken and adjust the seasoning to your liking.
  4. Garnish Generously: Don't skimp on the sesame seeds and green onions for a visually stunning presentation.

Nutrition

Calories: 281kcal | Carbohydrates: 14g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 640mg | Potassium: 479mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.