Gochujang Chicken Thighs
Gochujang Chicken Thighs
Ingredients
For the Gochujang Chicken
- 250 g skinless chicken thighs, cubed into bite-sized pieces
- 1/2 tablespoon gochujang
- 1/2 tablespoon minced garlic
- 2 teaspoons sweetener
- 5 g honey
- 2 teaspoons garlic powder, for sauce
- to taste salt, for sauce
- to taste pepper, for sauce
- a splash water
- 2 teaspoons garlic powder, for chicken seasoning
- to taste salt, for chicken seasoning
- to taste pepper, for chicken seasoning
- 125-150 g cooked white rice, per serving
- as needed cooking spray
For the Cucumber Salad
- 1 cucumber, sliced
- 1 teaspoon garlic powder, or minced garlic
- 5 ml sesame oil
- 5 ml soy sauce
- a pinch gochugaru, or chili powder
- as needed green onions, sliced, for salad and garnish
- as needed sesame seeds, for salad and garnish
- to taste salt, for salad
- to taste pepper, for salad
Instructions
- 1
Into a bowl, combine the sauce ingredients: 1/2 tablespoon gochujang, 1/2 tablespoon minced garlic, 2 teaspoons sweetener, 5g honey, 2 teaspoons garlic powder, salt and pepper to taste, and a splash of water. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 2
In a separate container, prepare the cucumber salad by combining 1 sliced cucumber, 1 teaspoon garlic powder (or minced garlic), 5ml sesame oil, 5ml soy sauce, a pinch of gochugaru (or chili powder), a portion of the green onions, and a portion of the sesame seeds. Season with salt and pepper to taste, then mix everything well. This recipe uses about half of this prepared cucumber salad.
⏱️ 5 min
- 3
Cube the skinless chicken thighs into bite-sized pieces. Season the cubed chicken with 2 teaspoons garlic powder, salt, and pepper to taste, ensuring the chicken is evenly coated.
⏱️ 5 min
- 4
Heat a pan over medium-high heat. Spray the pan generously with cooking spray. Add the seasoned chicken thighs to the hot pan and cook, stirring occasionally, until the chicken develops a golden exterior on all sides.
⏱️ 8 min
- 5
Pour the prepared gochujang sauce mixture from Step 1 over the cooked chicken in the pan, ensuring all chicken pieces are evenly coated with the sauce.
⏱️ 1 min
- 6
Continue to cook the chicken and sauce, stirring frequently, until the sauce thickens and transforms into a sticky, glossy glaze that clings to the chicken.
⏱️ 6 min
- 7
Serve the glazed gochujang chicken immediately on a bed of 125-150g cooked white rice. Garnish with additional sesame seeds and sliced green onions before serving. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gochujang Chicken Thighs
For the Gochujang Chicken
- 250 g skinless chicken thighs, cubed into bite-sized pieces
- 1/2 tablespoon gochujang
- 1/2 tablespoon minced garlic
- 2 teaspoons sweetener
- 5 g honey
- 2 teaspoons garlic powder, for sauce
- to taste salt, for sauce
- to taste pepper, for sauce
- a splash water
- 2 teaspoons garlic powder, for chicken seasoning
- to taste salt, for chicken seasoning
- to taste pepper, for chicken seasoning
- 125-150 g cooked white rice, per serving
- as needed cooking spray
For the Cucumber Salad
- 1 cucumber, sliced
- 1 teaspoon garlic powder, or minced garlic
- 5 ml sesame oil
- 5 ml soy sauce
- a pinch gochugaru, or chili powder
- as needed green onions, sliced, for salad and garnish
- as needed sesame seeds, for salad and garnish
- to taste salt, for salad
- to taste pepper, for salad
Instructions
- 1
Into a bowl, combine the sauce ingredients: 1/2 tablespoon gochujang, 1/2 tablespoon minced garlic, 2 teaspoons sweetener, 5g honey, 2 teaspoons garlic powder, salt and pepper to taste, and a splash of water. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 2
In a separate container, prepare the cucumber salad by combining 1 sliced cucumber, 1 teaspoon garlic powder (or minced garlic), 5ml sesame oil, 5ml soy sauce, a pinch of gochugaru (or chili powder), a portion of the green onions, and a portion of the sesame seeds. Season with salt and pepper to taste, then mix everything well. This recipe uses about half of this prepared cucumber salad.
⏱️ 5 min - 3
Cube the skinless chicken thighs into bite-sized pieces. Season the cubed chicken with 2 teaspoons garlic powder, salt, and pepper to taste, ensuring the chicken is evenly coated.
⏱️ 5 min - 4
Heat a pan over medium-high heat. Spray the pan generously with cooking spray. Add the seasoned chicken thighs to the hot pan and cook, stirring occasionally, until the chicken develops a golden exterior on all sides.
⏱️ 8 min - 5
Pour the prepared gochujang sauce mixture from Step 1 over the cooked chicken in the pan, ensuring all chicken pieces are evenly coated with the sauce.
⏱️ 1 min - 6
Continue to cook the chicken and sauce, stirring frequently, until the sauce thickens and transforms into a sticky, glossy glaze that clings to the chicken.
⏱️ 6 min - 7
Serve the glazed gochujang chicken immediately on a bed of 125-150g cooked white rice. Garnish with additional sesame seeds and sliced green onions before serving. Enjoy!
⏱️ 1 min