Gochujang Chicken with Sesame Seeds and Scallions
By Lena Vasquez
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
These gochujang chicken bowls can be used as a side dish or second course with a main dish․ Four servings are enough for a second course of gochujang chicken bowls without further cooking required․ I like the burned areas on the chicken with reddish orange gochujang sauce․ Toasted sesame seeds and chopped green onions are sprinkled on top of the chicken before serving․
Pat the chicken dry before coating it with breadcrumbs․ Fry in a cast-iron skillet or carbon-steel wok using very hot oil that almost smokes․ Avoid turning the chicken for 3 to 4 minutes while cooking․ You may need to fry the chicken in several batches in a small pan to prevent steaming․
Blend the sauce thoroughly with gochujang paste before adding it to the pan․ Lower the heat to medium-low when adding the sauce and stir the chicken continuously while cooking․ Do not allow sauce to pool on the bottom of the pan with cooked chicken․
I serve the chicken over steamed white rice in a shallow matte white bowl․ Crispy Thai chicken nuggets can be added to the meal in a bowl to make it more substantial․
Why you'll love this recipe
- Four servings are convenient for dinnertime because you have enough rice and chicken to make a complete meal without additional sauces․
- Stir the sauce in the pan before heating․ This will let you cook the protein and sauce together without stopping․
- A heavy skillet or carbon-steel wok prevents overcrowding when browning chicken․
- Cut up the rice‚ chicken‚ sesame seeds‚ and scallions․ Serve four bowls․
- The glaze is on the chicken in the pan․ There is no puddle of sauce under the rice․
- Cook two batches in a small skillet to brown the chicken pieces․
Ingredients
- •1 lb boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- •1 tbsp cornstarch (for coating)
- •½ tsp kosher salt
- •2 tbsp gochujang paste
- •2 tbsp soy sauce
- •2 tbsp honey
- •1 tbsp rice vinegar
- •1 tsp garlic (minced)
- •1 tsp ginger (grated)
- •2 tbsp water
- •1 tbsp vegetable oil (for searing)
- •2 cups steamed white rice (for serving)
- •1 tbsp white sesame seeds (toasted, for garnish)
- •2 green scallions (thinly sliced)
Instructions
- 1
Pat the chicken thigh pieces completely dry with a paper towel.
- 2
Toss the chicken with the cornstarch and kosher salt until evenly coated.
- 3
Whisk the gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and water in a small mixing bowl until smooth.
- 4
Heat the vegetable oil in a skillet over medium-high heat until shimmering and slightly smoking.
- 5
Add the chicken in a single layer and cook undisturbed for 3-4 minutes.
- 6
Flip the chicken and cook for 3 more minutes.
- 7
Reduce the heat to medium-low.
- 8
Pour the gochujang sauce into the skillet.
- 9
Simmer and toss continuously for 2-3 minutes, until the sauce turns into a thick syrup that clings to the chicken.
- 10
Spoon the steamed white rice into shallow bowls.
- 11
Add the glazed chicken over the rice.
- 12
Garnish with the toasted white sesame seeds and sliced green scallions.
FAQ
Nutrition (per serving)
Calories
385
Reviews
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