Recipe
Ingredients:
1 lb (450 g) boneless chicken thighs or breasts, cut into bite-sized pieces
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
1/2 teaspoon black pepper
2 green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)
Directions:
In a medium-sized bowl, mix together the gochujang, soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and black pepper to create the marinade.
Add the chicken pieces to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Preheat a skillet or grill pan over medium-high heat.
Remove the chicken from the marinade, letting any excess drip off, and cook in the skillet for 5-6 minutes per side, or until fully cooked and slightly charred. Alternatively, you can grill the chicken.
Garnish with chopped green onions and sesame seeds before serving.
Serve hot with steamed rice, noodles, or a side of vegetables for a complete meal.
Prep Time: 10 minutes (plus marinating time) | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 265 kcal | Servings: 4 servings
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