Sticky Gochujang Chicken
Sticky Gochujang Chicken
Ingredients
For the Chicken
- 1 pound chicken thighs, cut into bite-sized pieces
- 4 tablespoons cornstarch
- 1/3 teaspoon kosher salt
- 4 tablespoons avocado oil, or other cooking oil
For the Gochujang Sauce
- 1/3 cup unsalted chicken broth
- 4 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon crushed red pepper flakes, optional
For Garnish
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the bite-sized chicken thigh pieces with the cornstarch and kosher salt until evenly coated.
⏱️ 3 min
- 2
Heat the avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the coated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
⏱️ 2 min
- 3
Sauté the chicken for 6-8 minutes, flipping occasionally, until it is cooked through, lightly crispy, and golden brown on all sides. Remove the first batch of chicken if cooking in batches and set aside.
⏱️ 8 min
- 4
Once all the chicken is cooked and returned to the pan, push the chicken to one side of the skillet, creating an empty space.
⏱️ 1 min
- 5
To the empty side of the pan, add the minced garlic, gochujang, soy sauce, unsalted chicken broth, brown sugar, honey, and optional crushed red pepper flakes. Stir these sauce ingredients together until well combined and fragrant.
⏱️ 2 min
- 6
Once the sauce is bubbling, mix it thoroughly with the cooked chicken, ensuring every piece is coated. Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy, clinging to the chicken.
⏱️ 3 min
- 7
Remove the skillet from the heat. Garnish generously with sliced green onions before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Gochujang Chicken
For the Chicken
- 1 pound chicken thighs, cut into bite-sized pieces
- 4 tablespoons cornstarch
- 1/3 teaspoon kosher salt
- 4 tablespoons avocado oil, or other cooking oil
For the Gochujang Sauce
- 1/3 cup unsalted chicken broth
- 4 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon crushed red pepper flakes, optional
For Garnish
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the bite-sized chicken thigh pieces with the cornstarch and kosher salt until evenly coated.
⏱️ 3 min - 2
Heat the avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the coated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
⏱️ 2 min - 3
Sauté the chicken for 6-8 minutes, flipping occasionally, until it is cooked through, lightly crispy, and golden brown on all sides. Remove the first batch of chicken if cooking in batches and set aside.
⏱️ 8 min - 4
Once all the chicken is cooked and returned to the pan, push the chicken to one side of the skillet, creating an empty space.
⏱️ 1 min - 5
To the empty side of the pan, add the minced garlic, gochujang, soy sauce, unsalted chicken broth, brown sugar, honey, and optional crushed red pepper flakes. Stir these sauce ingredients together until well combined and fragrant.
⏱️ 2 min - 6
Once the sauce is bubbling, mix it thoroughly with the cooked chicken, ensuring every piece is coated. Continue to cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy, clinging to the chicken.
⏱️ 3 min - 7
Remove the skillet from the heat. Garnish generously with sliced green onions before serving immediately.
⏱️ 1 min