Gochujang Chicken with Honey, Garlic, and Sesame
Lightly cornstarch-coated chicken is browned, then tossed off the heat in a glossy gochujang, honey, garlic, and sesame sauce.
Ingredients
For the Sauce
- 1/4 cup gochujang, Korean chili paste Choose the heat level you prefer.
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 tsp ginger, grated
For the Chicken
- 1 lb chicken breast, cut into bite-size pieces
- 1 tbsp cornstarch
- vegetable oil, as needed for frying
- sesame seeds, for garnish
- chopped green onions, for garnish
Instructions
Method
- Whisk gochujang, honey, soy sauce, sesame oil, garlic, and ginger until combined.
- Pat the bite-size chicken dry and toss with 1 tablespoon cornstarch until lightly coated, breaking up any clumps.
- Heat enough vegetable oil to coat a large skillet over medium heat. Cook in one layer, turning as needed, until lightly browned and the thickest pieces reach 165°F; transfer to a plate and repeat in batches if necessary.
- Remove excess frying oil, leaving a light film, and reduce the heat to low. Stir in the sauce and simmer gently until glossy and slightly thickened, then remove from the heat.
- Toss the cooked chicken with the warm sauce off the heat. Garnish with sesame seeds and chopped green onions and divide into four servings.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F, adding a little water or broth if needed.