Gochujang Chicken

An easy and delicious way to prepare authentic Korean cuisine.

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If you ever get a craving for Korean cuisine, or you just feel like expanding your culinary horizons, I can’t speak highly enough of gochujang chicken. This definitely isn’t an ordinary chicken recipe. But it’s also not an overly complicated or difficult one. From start to finish, this dish is ready to eat in about 30 minutes. If you find yourself short on time but want to cook something special, gochujang chicken might be the perfect solution.

If you’re unfamiliar with this dish, gochujang chicken is spicy, but not too spicy—for most people. Sure, there’s a little heat, but it does a great job of balancing spicy with sweet. Aside from the gochujang paste, the dish mixes garlic, ginger, and honey, so the dish has a diverse mixture of flavors. The dish provides a bold taste without feeling like you need to down a glass of milk.

If you end up liking gochujang chicken and want to try other Korean meals, I have a couple of suggestions. First, there is bibimbap, which is a classic Korean dish. I also have to mention slow cooker paleo Korean beef stew. If you’d prefer to stick with chicken but add a unique twist, my top suggestions are mango chicken with cauliflower rice and orange chicken.

Is Gochujang Chicken Healthy?

With boneless, skinless chicken thighs, this recipe is off to a good start from a health standpoint. Traditionally, gochujang uses skin-on, bone-in chicken thighs. Opting for skinless chicken thighs helps reduce some fat and calories.

The sodium and cholesterol levels are also manageable unless you’re strict about cutting back on either one. Besides, you could also substitute with coconut aminos or low-sodium soy sauce. Plus, the chicken provides a good source of protein. This dish is also high in potassium, iron, and other nutrients, helping to make it a balanced dish.

Freshness and Quality

The quality of the ingredients in the gochujang mixture is the biggest key to making this dish stand out. Otherwise, you might as well cook a bland chicken dish. Since it’s in the dish’s name, it’s clear that the gochujang paste is of the utmost importance.

Do your best to track down quality gochujang paste, as it is the backbone of the dish’s flavor. If possible, use fresh ginger and garlic. You can surely taste the difference if you try to cut corners.

INGREDIENTS

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons gochujang paste
1 tablespoon soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon vegetable oil
1/4 cup water
2 green onions, sliced for garnish
1 teaspoon sesame seeds for garnish

INSTRUCTIONS

Prepare

Mix sauce ingredients.

Cook

Sauté chicken, add sauce, and simmer.

Garnish

Add green onions and sesame seeds.

Devour!

FAQs & Tips

How to Make Ahead and Store?

After cooking the chicken, allow any leftovers to cool to room temperature. You can store them in an airtight container in the fridge for up to 3 or 4 days. Just make sure to reheat the chicken before eating the leftovers.

What exactly is gochujang?

Gochujang is a combination of fermented soybean and chili pepper paste. It combines spice, salt, and sweetness.

Serving Suggestions

Both rice and vegetables pair well with gochujang chicken, so feel free to make either or both as a side dish. Personally, I enjoy gochujang chicken on a bed of cilantro lime cauliflower rice or perhaps vegetable fried rice. If you prefer the vegetable route, garlic parmesan green beans are a great option. I also like mixing gochujang chicken with roasted broccoli. If you want to make the meal extra special, consider making shrimp spring rolls as either a side dish or appetizer.