Description
A delicious recipe for Sticky Garlic Gochujang Chicken that combines savory and spicy flavors with tender chicken pieces coated in a sticky, flavorful sauce.
Ingredients
Units
Scale
Chicken Marinade:
- 1 1/4 pound 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
Sauce:
- 3 tablespoons avocado oil
- 1/4 cup honey
- 2 tablespoon gochujang paste (or more to taste)
- 1 tablespoon rice vinegar
- 5 cloves garlic, minced
- Green onions + toasted sesame seeds, for topping
Instructions
- Velvet the Chicken: Cut the chicken into small, ¾ inch pieces. Combine water, baking soda, salt, sugar, white pepper, sesame oil, and 1 tablespoon soy sauce in a bowl. Add chicken, stir, and let sit for 10 minutes.
- Toss: Add cornstarch to the bowl and stir to coat the chicken evenly.
- Sauce: Whisk together 2 tablespoons soy sauce, honey, gochujang paste, and rice vinegar.
- Fry: Cook chicken in oil until golden and cooked.
- Saute: Sauté garlic, then add the sauce to the skillet, followed by the cooked chicken. Toss to combine.
- Serve: Top with green onions and sesame seeds. Serve over rice with steamed veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 443
- Sugar: 19g
- Sodium: 640mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 105mg
