- HP
Honey Gochujang Chicken
This honey gochujang chicken recipe features Korean chili paste, diced chicken thighs, and a sweet and spicy sauce, perfect over rice.
Ingredients
Instructions
- Step 1
Pat the chicken dry with paper towels and cut into bite-sized pieces. In a bowl, toss the chicken with cornstarch, garlic powder, onion powder, salt, and pepper until evenly coated.
- Step 2
Heat vegetable oil in a large deep skillet over medium-high heat. Add the chicken and cook for 8–12 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165ºF (74ºC). Remove the chicken from the skillet and set aside.
- Step 3
In the same skillet over medium heat, whisk together gochujang, honey, soy sauce, ketchup, rice vinegar, and 1 tablespoon of water. Bring to a simmer, then reduce to low, cooking for 1–2 minutes, adding a little more water if needed to loosen the sauce.
- Step 4
Remove from the heat. Return the cooked chicken to the skillet and toss to coat. Serve hot over rice or noodles.
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