I find it harder to say the name of this dish than I do cooking it! This Korean dish which has a sweet and a mild spicy flavour is so quick and simple to make. Just allow yourself a few hours for the chicken to marinade.

Serving suggestions with Gochujang Chicken

• A drizzle of honey or maple
• Steamed jasmine rice
• Garlic butter rice
• Sticky or plain rice
• Kimchi fried rice
• Sesame noodles
• Quick pickled cucumbers
• Korean‑style slaw
• Charred tenderstem broccoli
• Crisp lettuce cups
• Miso‑roasted aubergine
• Kimchi pancakes (kimchijeon)
• Steamed dumplings
• Korean potato salad
• Crispy seaweed (gim)
• Pickled red onions
• Cucumber & mint yoghurt
• Toasted sesame seeds
• Sliced spring onions
• Fresh coriander
• Lime wedges

Gochujang Chicken

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Cook Time 25 minutes mins

Marinate 2 hours hrs

Course Dinner

Cuisine Korea

Servings 4 people

Ingredients

  

• 1 tbsp vegetable oil
• 3 chicken breasts cut into bite-size pieces
• 90 g gochujang Korean hot pepper paste
• 3 tbsp light soy sauce
• 2 tbsp mirin rice wine
• 2 tbsp honey
• 2 tsp garlic paste
• 1 teaspoon sesame oil or more to taste
• 1 teaspoon ginger
• 60 ml water
• Large pinch of ground black pepper
• 1 tsp cornflour, with 2 tsp water
• 1 teaspoons toasted sesame seeds
• 3 spring onions sliced

Instructions

 

• Stir together gochujang, soy sauce, mirin, honey, garlic, sesame oil, ginger, water and pepper in a bowl, add the chicken and marinate for at 2 hours.
• Heat oil over medium-high heat in a wok or large frying pan. Turn the heat down to medium ,add the chicken to the pan, reserving the remaining marinate and cook the chicken until no longer pink, about 10 minutes. Add the remaining remaining and stir.
• Drizzle in the cornflour and stir together until a little thickened.
• Top with sesame seeds and green onions. Serve immediately with rice.