Sizzling Gochujang Chicken
This sizzling Gochujang chicken recipe features chicken thighs, fresh veggies and sweet-spicy gochujang sauce, with tips for restaurant-quality result!
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Servings: 2
Calories: 631kcal
Ingredients
- 3 tablespoon Oil
- 300 g Chicken thighs cut into bite-sized pieces
- 1 pinch salt
- 1 pinch pepper
- 4 cup cabbage chopped, more or less to your liking
- 1/2 cup bell pepper chopped, more or less to your liking
- 1 tablespoon toasted sesame seeds optional
Gochujang Sauce
- 1 tablespoon Gochujang
- 2 tablespoon rice wine
- 1/2 teaspoon sugar
- 1/2 tablespoon sesame oil
- 1/2 tablespoon minced garlic
Instructions
- Preparation: Cut the chicken thigh into bite-sized pieces and season with salt and pepper. Mix the ingredients for the sauce.
- 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.
- Pan-fry veggies: Add cabbage and bell pepper to the pan and stir-fry over medium to high heat until cooked and lightly browned.
- 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.
Notes
- It’s pretty 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.
- 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)
Nutrition
Calories: 631kcal | Carbohydrates: 16g | Protein: 28g | Fat: 52g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 164mg | Potassium: 681mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1437IU | Vitamin C: 101mg | Calcium: 116mg | Iron: 3mg