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A plate of gochujang chicken with sesame seeds and green onions.

Sticky Gochujang Chicken Stir Fry

Paula
This Sticky Gochujang Chicken Stir Fry is a healthier take on Korean fried chicken that's ready in under 30 minutes. Tender chicken breast is pan-seared and coated in a sweet, spicy, and savory gochujang sauce that's absolutely addictive. Perfect for weeknight dinners, meal prep, or adding to rice bowls with your favorite toppings.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Korean
Servings 3
Calories 365.1 kcal

Equipment

Ingredients
  

For the Chicken:

  • 500 grams chicken breast boneless skinless
  • 2 tablespoon garlic 6-8 cloves
  • 2 tablespoon ginger 2 inch piece
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt

For the Sauce:

  • 2 tablespoon gochujang
  • 4 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • 1 teaspoon toasted sesame oil
  • 4 tablespoon water if needed

Instructions
 

  • Preheat a large stainless steel skillet over medium heat.
  • Cut the chicken breast into 1 inch cubes and pat them dry with a paper towel.
  • Mince the ginger and garlic and set aside.
  • Make the sauce by combining the gochujang, honey, soy sauce, rice vinegar, mirin, and sesame oil in a small bowl. Set aside.
  • When the pan is hot (check using the water test), add the vegetable oil and coat the bottom of the pan. Add the chicken cubes and spread them out so each one has good contact with the pan.
  • Allow the chicken to brown on one side without moving it around. Meanwhile, sprinkle the top of the chicken cubes with the salt.
  • After 2-3 minutes, the chicken cubes should be brown on one side, and should release easily from the pan. Flip each one and allow them to cook for another 1-2 minutes. Add the garlic and ginger and toss briefly with the chicken to coat.
  • Add the sauce to the chicken and toss/stir so each piece of chicken is coated in the sauce. Keep tossing/stirring for 1-2 minutes until the internal temperature of the chicken is 165F and the sauce is thickened to your liking. Add up to 4 tablespoon of water as the chicken cooks, to thin out the sauce as needed.
  • Garnish with sliced green onions and toasted sesame seeds, and enjoy with steamed rice, veggies, and anything else you like. (Kimchi for me!)

Notes

  • To make this slightly less spicy, add a bit more honey.
  • If you find the sauce to be too thick, don't be afraid to add another splash of water.
  • Use a digital thermometer in the largest of the chicken cubes to ensure that it is cooked through (165F).

Nutrition

Calories: 365.1kcalCarbohydrates: 31.9gProtein: 36.8gFat: 10.4gSaturated Fat: 1.9gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 2.9gTrans Fat: 0.05gCholesterol: 106.7mgSodium: 1369.6mgPotassium: 726mgFiber: 0.4gSugar: 25.9gVitamin A: 72IUVitamin C: 5.8mgCalcium: 25.4mgIron: 1.1mg
Keyword chicken, gochujang
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