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Sticky Korean Gochujang Chicken

Sticky Korean Gochujang Chicken

This sticky Korean Gochujang Chicken features bite-sized, juicy chicken pieces with slightly charred and caramelized edges, heavily coated in a thick, glossy, deep crimson red sauce over fluffy steamed rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs Cut into 1-inch bite-sized pieces
  • 3 tbsp cornstarch For crispy exterior
  • 1 tbsp neutral oil Canola or avocado
  • 1/2 tsp kosher salt To taste
  • 1/4 tsp black pepper To taste
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp soy sauce Regular or low sodium
  • 2 tbsp honey or brown sugar For sticky sweetness
  • 1 tbsp rice vinegar For acidity
  • 3 cloves garlic Minced
  • 1 tsp fresh ginger Grated
  • 1 tbsp toasted sesame oil For aroma
  • 1/4 cup water To thin the sauce before reducing
  • 2 cups fluffy white steamed rice For serving
  • 1 tbsp toasted white sesame seeds For garnish
  • 2 stalks green scallions Freshly sliced

Instructions
 

  • Pat the bite-sized chicken pieces completely dry with a paper towel. Toss them in a bowl with the kosher salt, black pepper, and cornstarch until every piece is evenly coated with a dry, powdery exterior.
  • Heat the neutral oil in a large skillet over medium-high heat. Add the coated chicken in a single layer. Let sear undisturbed for 4-5 minutes until a deep golden-brown crust forms and edges are charred.
  • Combine the gochujang, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and water in a small bowl. Whisk vigorously until the paste dissolves into a smooth, crimson red liquid.
  • Lower the skillet heat to medium and pour the sauce directly over the chicken. Stir continuously for 2-3 minutes as the sauce bubbles and reduces into a glossy, thick, deep crimson red sticky sauce.
  • Remove from heat. Spoon the sticky chicken over a bed of fluffy white steamed rice in a shallow ceramic bowl. Generously sprinkle with toasted white sesame seeds and freshly sliced vibrant green scallions before serving.

Notes

Dry the Chicken Thoroughly: Moisture prevents a good sear. Patting the meat dry ensures ultra-crispy edges. Do Not Crowd the Pan: Cook in two batches if necessary so the chicken sears rather than steams.