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Ingredients
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- 3–4 tablespoons soy sauce
- 1–2 tablespoons gochujang paste
- 1 teaspoon toasted sesame seeds
- 1 teaspoon cornstarch
- 1 teaspoon ground ginger, or to taste
- ½ teaspoon garlic powder, or to taste
- 1–1.25 pounds boneless chicken thighs, diced into bite-sized pieces
- 1 tablespoon olive oil, or as needed
- 1 tablespoon granulated sugar
- 1 tablespoon rice vinegar
- 1–2 teaspoons toasted sesame oil
- salt, as needed and to taste
- freshly ground black pepper, as needed and to taste
- 1 tablespoon fresh herbs (cilantro, basil), finely minced
- 1 teaspoon sesame seeds
- 1 whole green onions, sliced into thin rounds
Instructions
- In a medium bowl, mix all sauce ingredients with the chicken, coat well, and marinate for 10-15 minutes, or for better flavor, refrigerate for 30-60 minutes.
- Heat oil in a large skillet over medium-high heat, add the chicken (discard excess marinade), and cook for about 6-7 minutes, stirring frequently until cooked through.
- In a small bowl, whisk together all sauce ingredients except garnishing items.
- Once the chicken is done, pour the sauce over it and mix well, scraping any browned bits from the pan. Simmer for 1-2 minutes until the sauce thickens to your preference, stirring constantly.
- For thicker sauce, sprinkle ½ teaspoon cornstarch while simmering and continue stirring until it thickens further.
- Taste and adjust flavors, adding more salt, pepper, or garnishing ingredients as desired.
Notes
For gluten-free, use tamari or coconut aminos for soy sauce.
Feel free to use chicken breasts instead of thighs if preferred.
Adjust the gochujang to control the spiciness level.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg