Gochujang Chicken

Ingredients

• 0.75 cup Gochujang (Korean red chili paste)
• 4 tbsp Soy Sauce (Regular or low‑sodium)
• 2 tbsp Rice Wine Vinegar (Asian rice wine vinegar)
• 1 tsp Sesame Oil (Toasted sesame oil)
• 2 tbsp Honey (Raw honey)
• 1.5 lb Chicken Thighs (boneless, skinless) (Trimmed, about 4 thighs)
• 0.5 tsp Salt (Kosher salt)
• 0.25 tsp Black Pepper (Freshly ground)
• 3 stalks Green Onion Whites (White parts only, sliced thin)
• 1 clove Garlic (Minced)
• 0.25 tsp Ginger Powder (Ground ginger)
• 2 tbsp Avocado Oil (High smoke‑point oil)
• 1 tsp Sesame Seeds (Toasted, for garnish)

Instructions

1. Make Gochujang Sauce

   In a small bowl combine 0.75 cup gochujang, 4 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 tsp sesame oil, and 2 tbsp honey. Whisk until the mixture is smooth and set aside.

   Time: PT2M

2. Season Chicken

   Pat the chicken thighs dry, then season both sides with ½ tsp salt and ¼ tsp black pepper.

   Time: PT2M

3. Heat Pan and Cook Chicken

   Add 2 tbsp avocado oil to the skillet and heat over medium‑high until shimmering. Add the chicken thighs in a single layer and cook for about 5 minutes, turning once, until the pieces are golden brown on both sides.

   Time: PT5M

   Temperature: Medium‑high

4. Add Aromatics

   Push the chicken to the side of the pan, add the white parts of the green onions, minced garlic, and ¼ tsp ginger powder. Stir quickly for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium‑high

5. Finish Cooking Chicken

   Continue cooking the chicken, stirring occasionally, until the meat is cooked through (internal temperature 165°F / 74°C), about 5 more minutes.

   Time: PT5M

   Temperature: Medium

6. Add Sauce and Glaze

   Pour the prepared gochujang sauce over the chicken. Stir to coat all pieces and let the mixture simmer for 3 minutes, allowing the sauce to thicken and glaze the chicken.

   Time: PT3M

   Temperature: Medium

7. Garnish and Serve

   Remove from heat, sprinkle the green onion tops (green parts) and toasted sesame seeds over the chicken. Serve hot with rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

15g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Gochujang: Korean chili paste, Sriracha mixed with miso
• Instead of Soy Sauce: Tamari
• Instead of Rice Wine Vinegar: Apple cider vinegar
• Instead of Sesame Oil: Regular vegetable oil (flavor will change)
• Instead of Honey: Maple syrup
• Instead of Chicken Thighs (boneless, skinless): Chicken breast
• Instead of Black Pepper: White pepper
• Instead of Green Onion Whites: Chives
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Ginger Powder: Fresh ginger (½ tsp grated)
• Instead of Avocado Oil: Canola oil

Equipment Needed

• Large Skillet
• Whisk
• Measuring Cup
• Measuring Spoons
• Spatula or Tongs
• Cutting Board
• Chef's Knife
• Small Bowl

Critical Steps — Do Not Skip

• Whisk the sauce until completely smooth to avoid lumps.
• Cook the chicken only until it is 75% done before adding aromatics; this prevents overcooking.
• Add the sauce after the chicken is fully cooked to avoid a raw‑tasting glaze.

Chef Tips from the Video

• Use avocado oil or another high‑smoke‑point oil to achieve a nice sear without burning.
• Save the green onion tops for garnish; they add fresh flavor and color.
• If you like extra crunch, lightly toast the sesame seeds in a dry skillet before sprinkling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the gochujang sauce up to 2 days ahead and store it in the refrigerator.
• Season the chicken and keep it covered in the fridge; cook when ready.

Frequently Asked Questions