Description
Enjoy a flavorful and sticky Korean-inspired chicken dish with savory garlic and spicy gochujang sauce. Perfectly crisp on the outside and tender inside, this quick recipe is ideal for weeknight dinners or entertaining guests with a taste of bold Asian flavors.
Ingredients
Units
Scale
For the Chicken
- 1 1/4 pounds boneless, skinless chicken (breasts, thighs, tenders, etc.)
- 1/4 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/2 teaspoon white pepper
- 2 teaspoon toasted sesame oil
- 3 tablespoons low sodium soy sauce, divided
- 3 tablespoons cornstarch
- 3 tablespoons avocado oil
For the Sauce
- 1/4 cup honey
- 2 tablespoon gochujang paste (or more to taste)
- 1 tablespoon rice vinegar
For the Garnish
- Green onions, sliced
- Toasted sesame seeds
Instructions
- Velvet the Chicken: Cut the chicken into small, ¾ inch pieces. In a bowl, combine 1 tablespoon water, baking soda, ½ teaspoon salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce. Stir well until the baking soda dissolves. Add the chicken, stir to coat, and let sit for 10 minutes to tenderize.
- Coat with Cornstarch: Add the cornstarch to the bowl with the chicken and stir to evenly coat each piece, creating a light coating that will crisp during frying.
- Prepare the Sauce: In a measuring cup or bowl, whisk together 2 tablespoons soy sauce, honey, gochujang paste, and rice vinegar until smooth and integrated.
- Fry the Chicken: Heat 3 tablespoons avocado oil in a deep skillet over medium-high heat. Add half of the chicken pieces and cook undisturbed for 2-3 minutes until golden. Flip and cook for another 2-4 minutes, until fully cooked and crispy. Remove to a plate, then cook the remaining chicken in the same manner.
- Make the Sauce Base: Reduce the skillet heat to medium-low and allow it to cool for 2 minutes. Add a small drizzle of oil and sauté the minced garlic until fragrant, about 30 seconds. Increase heat to high, pour in the prepared sauce, and let it sizzle and bubble for about 1 minute.
- Combine and Coat: Add the cooked chicken to the skillet, tossing to coat evenly with the sauce. Cook for an additional 1-2 minutes until the chicken is well coated and heated through.
- Garnish and Serve: Remove from heat. Garnish with sliced green onions and toasted sesame seeds. Serve hot over steamed rice alongside your favorite vegetables.
Notes
- Adjust the amount of gochujang according to your spice preference.
- Use a neutral oil like avocado oil for frying to prevent flavor interference.
- Ensure the oil is hot enough before adding chicken for optimal crispiness.
- You can refrigerate leftovers in an airtight container for up to 2 days, reheating in a hot skillet.
Nutrition
- Serving Size: 1 cup (about 150 grams)
- Calories: 430 kcal
- Sugar: 15 grams
- Sodium: 600 mg
- Fat: 20 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 17 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 75 mg
