Description
This easy 30-minute gochujang chicken features crispy shallow-fried chicken thighs coated in a sweet, spicy, and smoky Korean-inspired sauce. Perfect for busy weeknights, it delivers bold flavor with minimal effort.
Ingredients
1 lb boneless skinless chicken thighs, cut into 1½-inch cubes
½ small onion, diced
⅓ cup cornstarch (or potato starch), for coating
¼ cup vegetable oil
1 green onion, finely chopped
½ teaspoon toasted sesame seeds, for garnish
2 garlic cloves, minced
2 tablespoons white granulated sugar
2 tablespoons gochujang
2 tablespoons soy sauce
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1 cup cold water
Instructions
- Cut the chicken thighs into 1½-inch cubes and place them in a large mixing bowl.
- In a separate bowl, whisk together the garlic, sugar, gochujang, soy sauce, toasted sesame seeds, sesame oil, cornstarch, and cold water until smooth.
- Coat the chicken pieces evenly with the cornstarch.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chicken in small batches for 5 to 7 minutes until crispy and golden brown. Transfer to a paper towel-lined plate.
- Using the same skillet, sauté the diced onion for 30 to 45 seconds until slightly softened.
- Pour in the prepared sauce and simmer until thickened.
- Reduce the heat to medium and return the fried chicken to the skillet.
- Toss until every piece is evenly coated with the glossy sauce.
- Garnish with chopped green onion and toasted sesame seeds before serving.
Notes
Substitute potato starch for cornstarch for an even crispier coating.
Add broccoli, bell peppers, or snap peas for extra vegetables.
Increase the gochujang for more heat or drizzle in honey for added sweetness.
Chicken breast can be used instead of thighs for a leaner option.
Top with crushed roasted peanuts or extra sesame seeds for added crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a skillet or air fryer at 350°F (175°C) for 3 to 5 minutes for the best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Shallow Fry
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 327 kcal
- Sugar: 16 g
- Sodium: 890 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 105 mg
