Gochujang Chicken
Gochujang chicken coated in a rich, glossy red sauce, served with rice and vegetables, creating a bold, colourful plate full of heat, shine and irresistible Korean flavour
Equipment
- Large frying pan or wok
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.