This sizzling chicken with Gochujang recipe features chicken thighs, fresh veggies and Korean gochujang sauce, with tips for restaurant-quality results!

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About this Sizzling Gochujang Chicken Thigh Recipe

Have you ever had that sizzling chicken at a Korean restaurant? So good, right? The best part is it’s super easy to make at home!

The key ingredient in this recipe is gochujang, a classic Korean sauce that’s salty, sweet, and spicy. When mixed with rice wine, sugar, sesame oil, and garlic, it turns into a uniquely flavorful stir-fry sauce.

You can easily find gochujang at any Korean grocery store or online. It often comes in small containers and costs just a couple of dollars.

It’s the perfect dish to pair with rice. It’s so tasty that I end up eating way more than I should. But hey, no guilt—it’s full of veggies and lean meat. 😋

Tips for getting restaurant-quality results

Chicken: For the best results, use boneless, skinless chicken thighs. They stay juicy during stir-frying, unlike chicken breasts, which can quickly dry out in this recipe.
Oil: Oil is a key ingredient for any stir-fry dishes. Restaurants use more oil than home cooks, allowing all the ingredients to sizzle, which is why their dishes often taste better. Use olive oil if you prefer a healthier option.
Veggies: When pan-frying cabbage or veggies, use medium to high heat to lightly brown them. This brings out their natural sweetness and caramelized flavour but watch it carefully to avoid burning the veggies.
Sauce reduction: Sizzling dishes taste best when the sauce has dried up and sticks to the chicken and veggies. This is the most important step, as I’ve seen many home cooks leave too much sauce in their stir-fry dishes. Be sure to let it sizzle a few extra minutes to bring out the full flavour.

Ingredients and Substitutions

Chicken: For the best results, use boneless, skinless chicken thighs. This recipe also works well with pork belly slices—just cut them into bite-sized pieces.
Gochujang: Gochujang can be quite salty if used in excess. If you’re concerned about the saltiness, reduce the amount you use.
Sugar: I use only a small amount of sugar to balance out the saltiness, but feel free to add more if you prefer it sweeter. You can also substitute honey for the sugar.
Veggies: You can use other non-leafy vegetables for this recipe, such as onion, carrot, and green beans.

Instructions

Step One: Preparation

Cut the chicken thigh into bite-sized pieces and season with salt and pepper.
Mix the ingredients for the sauce.

Step two: Pan-fry chicken

Heat oil in a non-stick pan over medium heat and add the chicken.
Pan-fry the chicken until it’s slightly browned, then set aside.

Step Three: Pan-fry veggies

Add cabbage and bell pepper to the pan and stir-fry over medium to high heat until cooked and lightly browned.

Step Four: Combine Everything

Add the chicken back to the pan and pour in the sauce.
Stir-fry until the sauce reduces and starts to sizzle.
Sprinkle with toasted sesame seeds and serve with rice.

Cooking Tips

It’s spicy when you taste gochujang on its own, but once mixed with the other ingredients, the heat becomes milder (at least for me). If you want more spice, stir in chili flakes or drizzle some chili oil at the end.
Gochujang is sticky, so use a nonstick pan—trust me, I’ve spent some time scrubbing a saucepan!😅
If you have any leftovers, toss in the leftover rice, mix it well, and fry it together for a delicious fried rice! (Add an egg for extra protein)

Now you know just how easy it is to make this delicious Korean-style gochujang chicken! So get that sizzling goodness going, and bring these irresistible Asian flavours to your table.

Pair it with a warm bowl of rice and enjoy every bite! 😋