Crispy Gochujang Chicken Thighs

Ingredients

• 425 g boneless, skinless chicken thighs (Cut into bite-sized pieces; source gives 400–450 g.)
• 0.5 tsp salt
• 0.5 tsp garlic powder
• 0.5 tsp black pepper
• 3 tbsp cornstarch (For coating the chicken.)
• 3.5 tbsp neutral oil (For shallow-frying; use enough to cover the bottom of the skillet.)
• 1 tbsp butter
• 1.5 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp brown sugar (The ingredient list specifies brown sugar; the instructions refer to honey instead.)
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 garlic (Finely minced.)
• 1 tsp fresh ginger (Grated.)
• 0.25 cup water (For the sauce.)
• steamed rice (For serving.)
• green onion (Sliced, for serving.)
• sesame seeds (Toasted, for serving.)
• cucumber (Optional; for serving.)

Steps

1. 1

   Pat the chicken thighs dry with paper towels, then cut them into bite-sized pieces.

2. 2

   Season the chicken evenly with the salt, garlic powder, and black pepper.

3. 3

   Add the cornstarch and toss thoroughly until every piece has a thin, dry coating.

4. 4

   Heat the neutral oil in a large skillet over medium-high heat. The oil should cover the bottom of the pan.

5. 5

   Add the chicken in a single layer. Shallow-fry for 4–5 minutes per side, turning when the underside is golden, until the pieces are crisp and cooked through. Work in batches if needed so the pan is not crowded.

6. 6

   Transfer the fried chicken to a plate. Carefully remove the remaining frying oil from the skillet.

7. 7

   Add the butter to the skillet and reduce the heat to medium-low.

8. 8

   Add the minced garlic and grated ginger. Cook for about 30 seconds, stirring, until fragrant without letting the garlic brown.

9. 9

   Add the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and water. Stir to combine.

10. 10

    Simmer the sauce for 1–2 minutes, stirring frequently, until glossy and slightly thickened.

11. 11

    Return the crispy chicken to the skillet and toss for 30–60 seconds, just until evenly coated. Do not simmer the chicken in the sauce for too long, or the coating will soften.

12. 12

    Serve immediately over steamed rice. Finish with sliced green onion and toasted sesame seeds, with cucumber on the side if desired.

Notes

The written ingredient list specifies brown sugar, while the instructions mention honey and optional gochugaru; no quantities for honey or gochugaru are provided, so they were not added as ingredients. For the crispiest coating, avoid overcrowding the skillet and serve immediately after saucing.

Nutrition per serving

• main
• Korean-style
• East Asian
• spicy
• crispy
• shallow-fried
• chicken
• quick meal