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Stir-Fried Gochujang Chicken

Stir-Fried Gochujang Chicken

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler chicken stir-fry. The complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful of sugar rounding everything out. We get deeply flavorful browning on the chicken by cooking it on each side without stirring. Serve with steamed rice and a chilled beer.

Ingredients
  • ¼

    cup gochujang

  • 3

    tablespoons soy sauce

  • 1

    tablespoon white sugar

  • 3

    tablespoons neutral oil

  • 1½

    pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds

  • 3

    medium garlic cloves, finely chopped

  • 3

    tablespoons finely chopped fresh ginger

Step 1

In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, about 5 minutes. Reduce to medium, then flip the chicken and cook without stirring until browned on the second sides, 3 to 4 minutes.

Step 3

Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add the gochujang mixture and cook, scraping up any browned bits and occasionally turning the chicken, until the sauce has thickened lightly and coats the chicken, 2 to 3 minutes.

Step 4

Optional garnish: Toasted sesame seeds OR sliced scallions OR both

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