From christieathome.com
Easy Gochujang Chicken
Ingredients
For the chicken
- 1 lb skinless boneless chicken thighs
- 1/3 cup cornstarch
- 1/4 cup vegetable oil or any neutral oil
For the sauce
- 2 tablespoon white granulated sugar
- 2 tablespoon Gochujang, mild kind
- 2 tablespoon regular soy sauce or light soy sauce
- 1 teaspoon sesame oil, toasted kind
- 1 tablespoon cornstarch
- 1 cup cold water
For finishing
- 1/2 small onion, large diced
- 2 garlic cloves, minced
- 1 green onion, finely chopped
- 2 teaspoon sesame seeds, toasted kind
Steps
- Combine 2 tablespoon sugar, 2 tablespoon Gochujang, 2 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch and 1 cup cold water in a small bowl and mix until the sugar is dissolved and the gochujang is evenly incorporated. Set aside.
- Dice 1 lb chicken thighs into even 1.5-inch cubes and place them in a large mixing bowl. Do not pat the chicken dry; the surface moisture helps the ⅓ cup cornstarch stick evenly.
- Add ⅓ cup cornstarch to the chicken and toss until every piece is evenly coated. If any spots remain uncoated, add 1-2 tablespoons more cornstarch as needed.
- Heat ¼ cup vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes total, keeping the oil at 325-350°F. Don't move the chicken until the bottom is golden and crisp, then flip and cook to 165°F. Between batches, return the oil to 350°F and remove any browned bits. Drain on a wire rack.
5-7 minutes
- Remove most of the frying 1 teaspoon oil, leaving 1 teaspoon in the pan. Sauté ½ small onion for 30-45 seconds. Whisk the sauce again, add it to the pan, and simmer until thick enough to coat the back of a spoon.
30-45 seconds
- Reduce the heat to medium, add the fried chicken, and toss until evenly coated in the sauce. Garnish with 1 green onion and 2 teaspoon sesame seeds, then serve immediately.
Nutrition
Per serving
- kcal
- 327
- protein
- 31 g
- carbs
- 30 g
- fat
- 8 g