Description
A flavorful and sticky Korean-inspired chicken dish with garlic, gochujang, and sesame for a perfect balance of spicy, sweet, and savory flavors. Crispy on the outside and tender inside, it’s an easy, quick meal to impress your family or guests, served best over rice and steamed vegetables.
Ingredients
Units
Scale
For the Chicken
- 1 1/4 pounds boneless, skinless chicken (breasts, thighs, tenders, etc.)
- 1/4 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 2 teaspoon toasted sesame oil
- 3 tablespoons low sodium soy sauce, divided
- 3 tablespoons cornstarch
- 3 tablespoons avocado oil
For the Sauce
- 1/4 cup honey
- 2 tablespoon gochujang paste (or more to taste)
- 1 tablespoon rice vinegar
- 5 cloves garlic, minced
For Garnish
- Green onions, sliced
- Toasted sesame seeds
Instructions
- Velvet the Chicken: Cut the chicken into small, ¾ inch pieces. In a bowl, combine 1 tablespoon water, baking soda, ½ teaspoon kosher salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir well until the baking soda dissolves. Add the chicken, stir to coat, and let sit for 10 minutes to tenderize.
- Toss the Chicken: Add the cornstarch to the bowl and stir to coat all chicken pieces evenly. This will create a crispy exterior when cooked.
- Prepare the Sauce: In a measuring cup or bowl, whisk together 2 tablespoons soy sauce, honey, gochujang paste, and rice vinegar until smooth. Set aside.
- Fry the Chicken: Heat 2 tablespoons of avocado oil in a deep skillet over medium-high heat. Add half of the chicken and cook undisturbed for 2-3 minutes, then flip and cook for another 2-4 minutes until golden and cooked through. Remove to a plate. Repeat with remaining chicken, adding more oil if needed.
- Make the Sauce and Coat the Chicken: Reduce heat to medium-low and let the skillet cool for 2 minutes. Add a small drizzle of oil and sauté the minced garlic until fragrant. Increase heat to high, pour in the sauce, and let it bubble. Add the cooked chicken back into the skillet and toss quickly to coat all pieces with the sauce. Remove from heat.
- Garnish and Serve: Top with sliced green onions and toasted sesame seeds. Serve hot over fluffy rice with steamed vegetables for a complete meal.
Notes
- Adjust the amount of gochujang to control spiciness according to your preference.
- Using equal parts chicken thighs or breasts will yield similar results, but thighs will be juicier.
- Ensure the oil is hot enough before frying to achieve crispy chicken.
- For an extra glaze, add a little more honey or gochujang to the sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in a skillet.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
