Ignite your taste buds with the perfect balance of flavors in our Sweet and Spicy Gochujang Chicken recipe. This culinary masterpiece combines succulent chicken with a glaze featuring the bold and tangy notes of gochujang, a Korean chili paste. The sweetness and heat intertwine to create a mouthwatering symphony of taste. Whether grilled, baked, or pan-seared, each juicy morsel is a journey through a harmonious blend of sweet and spicy. Elevate your chicken game with this recipe that promises to be a crowd-pleaser at any table, offering a tantalizing fusion of Korean-inspired flavors.
Sweet and Spicy Gochujang Chicken Recipe | S2Recipes
Details Sweet and Spicy Gochujang Chicken Recipes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 6
Ingredients For Sweet and Spicy Gochujang Chicken Recipes
1/3 cup gochujang (Korean hot pepper paste)
4 tablespoons sodium-reduced soy sauce
2 tablespoons sweet rice wine (mirin)
2 tablespoons honey
3 cloves garlic, grated
1 teaspoon sesame oil, or more to taste
1 teaspoon freshly grated ginger
1 tablespoon canola oil
2 pounds skinless, boneless chicken thighs, cut into bite-size pieces
1 1/2 teaspoons toasted sesame seeds
3 tablespoons thinly bias-sliced green onions
6 cups cooked rice
Instructions: Sweet and Spicy Gochujang Chicken Recipes
Step 1: Gather all ingredients.
Step 2: Stir together gochujang, soy sauce, sweet rice wine, honey, garlic, sesame oil, and ginger in a small bowl.
Step 3: Heat oil over medium-high in a wok or large skillet. Add half of the chicken to the wok; cook and stir over medium-high until chicken is no longer pink, about 5 minutes.
Step 4: Remove chicken from the wok. Repeat with remaining chicken. Returnall cooked chicken pieces to the wok.
Step 5: Stir sauce well. Add to the wok; cook and stir until sauce has thickened and is bubbly, about 3 minutes.
Step 6: Top with sesame seeds and green onions. Serve immediately with rice.
Feedback of Sweet and Spicy Gochujang Chicken Recipes
Perfect recipe and easy to prepare, the amount of sauce is enough as well as the hot taste if the Gochujang. The only extra addition was a slice Red pepper that I charred the wok after cooking the chicken, then tossed the chicken with the sauce. Will make it again.
Quick and easy, sweet and spicy, weekday chicken dish. I made this with a huge pot of jasmine rice, and garlic butter broccoli on the side. This was a good one pot meal that could also be made in the crockpot.Also, don't be afraid to sub different cuts of meat. I used skin on and boneless chicken thighs and small drumsticks since I had it on hand. I also plan on using this sauce to go with some cuts of pork in my freezer. This recipe is definitely a keeper.
One of the few times that I have not deviated from a recipe. It’s perfect. Sauce is so dang good- I doubled it. But be careful on the go-sauce. You can always add more later. Taste it first. I cooked mine down for a bit in the mic for taste. I don’t think it’s necessary to fry the chicken pieces. Why not use baked and torn up? Healthier. I tried the cornstarch and it was kinda gross with all that oil.
It was fast and delicious. Spicy food is new for me so I take just a little. But this was delicious.
I made it with a little less gochujang than called for because of my spicy level preference (I used maybe 2.5 heaping tablespoons). Even with chicken breast it was delicious. It was incredibly easy and quick to make! Will definitely make again!!
The family loved it. It is spicy so I don't think our friends would like it. I didn't change a thing.
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