Gochujang Chicken

By spend with pennies

Ingredients

1.5 pounds boneless skinless chicken thighs (cut into bite-sized pieces)
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 to 4 tablespoons gochujang paste (adjust based on spice preference)
3 to 4 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons honey
3 cloves garlic (minced)
1 tablespoon rice vinegar
1 tablespoon fresh ginger (grated)
2 teaspoons sesame oil
1 teaspoon cornstarch
2 green onions (thinly sliced and sesame seeds, for garnish, optional)
cooked rice (for serving)

Prep Time5mins
Cook Time10mins
Servings4

Instructions

Toss the chicken with 1 tablespoon cornstarch.

In a small bowl, whisk together gochujang, soy sauce, honey, 3 tablespoons water, rice vinegar, sesame oil, garlic, ginger, and 1 teaspoon cornstarch. Set aside.

Heat the oil in a large skillet over medium-high heat. Add half of the chicken and cook until browned and cooked through, about 5 to 6 minutes. Transfer it to a bowl and repeat with the remaining chicken.

Turn the heat down to medium. Whisk the sauce in the bowl before adding it to the pan, as the cornstarch can settle to the bottom. Add the sauce to the skillet. Continue whisking until the sauce thickens.

Add the chicken, along with any juices, back to the skillet and cook until coated and heated through. Stir in an additional tablespoon of water if the sauce gets too thick.

Garnish with green onions and sesame seeds. Serve over rice.