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Honey Gochujang Chicken

Honey Gochujang Chicken

This honey gochujang chicken recipe features Korean chili paste, diced chicken thighs, and a sweet and spicy sauce, perfect over rice.

Author: Kelsey Smith

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 serving

Calories: 374 kcal per serving

Ingredients

  • 1 ½ pound - boneless skinless chicken thighs
  • 2 tablespoon - cornstarch
  • 1 teaspoon - garlic powder
  • 1 teaspoon - onion powder
  • ½ teaspoon - kosher salt
  • ¼ teaspoon - black pepper
  • 2 tablespoon - vegetable oil
  • 3 tablespoon - gochujang
  • 3 tablespoon - honey
  • 2 tablespoon - low-sodium soy sauce
  • 2 tablespoon - ketchup
  • 1 tablespoon - rice vinegar
  • 1–2 tablespoon - water

Instructions

  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.
  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.
  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.
  4. Remove from the heat. Return the cooked chicken to the skillet and toss to coat. Serve hot over rice or noodles.

Nutrition

Energy: 374 kcal | Total Fat: 14 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 160 mg | Total Carbs: 26 g | Fiber: 1 g | Sugars: 18 g | Proteins: 35 g | Sodium: 1,128 mg | Polyunsaturated: 2 g | Monounsaturated: 4 g

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