Description
Experience the perfect balance of sweet, spicy, and savory with this Sticky Honey Gochujang Chicken recipe. Tender boneless chicken thighs are marinated in a rich blend of Korean chili paste, honey, soy sauce, and aromatic garlic and ginger, then pan-cooked to a luscious, sticky finish. Garnished with sesame seeds and green onions, this dish is ideal for a flavorful weeknight dinner served alongside steamed rice or your favorite veggies.
Ingredients
Scale
Chicken
- 1 lb (450g) chicken thighs, boneless and skinless
- Salt and pepper to taste
Marinade
- 1/3 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
For Cooking and Garnish
- 2 tablespoons olive oil
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Instructions
- Prepare the chicken: Cut the chicken thighs into bite-sized pieces and season them lightly with salt and pepper to enhance the flavor.
- Make the marinade: In a medium bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, and grated ginger until well combined.
- Marinate the chicken: Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Heat the skillet: Warm the olive oil in a large skillet over medium-high heat until hot.
- Cook the chicken: Add the marinated chicken along with any leftover marinade to the skillet. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens into a sticky glaze.
- Garnish and serve: Remove the skillet from heat, transfer the chicken to a serving dish, and sprinkle with sesame seeds and sliced green onions for a burst of freshness and texture.
- Serving suggestion: Serve immediately alongside steamed rice or your favorite vegetables for a complete meal.
Notes
- For spicier heat, increase the amount of gochujang or add a pinch of red pepper flakes.
- Chicken breast can be used as an alternative, but thighs yield a juicier result.
- Marinating overnight enhances the flavor even more.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, use tamari instead of soy sauce.
