30 minutes
A spicy and savory chicken dish with the flavors of gochujang, garlic, ginger, and fresh vegetables.
Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
0 oz
tablespoons
Garlic Clove, thinly sliced
each
Ginger, peeled and thinly sliced
tablespoons
Scallions, cut into 1-inch pieces, white and green parts separated
each
Corn
cups
teaspoons
teaspoons
teaspoons
teaspoons
Cilantro, chopped
tablespoons
1. Prep
Gather your ingredients and begin by cutting boneless, skinless chicken thighs into bite-sized pieces, ensuring each piece is roughly the same size for even cooking. Thinly slice the garlic and ginger. Cut scallions into 1-inch pieces, separating the white and green parts. Cut the corn kernals off the cob. Chop the cilantro. Mix the gochujang, sugar, soy sauce and mirin with two tablespoons of water.
2. Sear Chicken
Heat 2 tablespoons of avocado oil in a large pan over medium-high heat. Once hot, add the chicken pieces in a single layer to achieve a golden sear. Cook for about 2-3 minutes on one side, then flip and cook for another minute.
3. Sweat Aromatics
Reduce the heat to medium and add the sliced garlic and ginger to the pan. Stir often and cook until they are just fragrant but not browned—about 1 minute.
4. Cook Vegetables
Toss in the white parts of the scallions and the corn to the pan with the aromatics. Stir occasionally and cook for about 2 minutes, or until the vegetables start to soften. Then add the scallion greens.
5. Add Sauce
Add the gochujang mixture to the pan and let it cook for a minute or so until it thickens slightly.
6. Finish Ingredients
Take your pan off the heat and add the chopped cilantro, folding it through the saute to ensure its carried throughout the dish. Taste for seasoning, adjusting with more soy or mirin as needed.
Create a Gochujang Chicken Rice Bowl by serving the sauteed chicken over a bowl of steamed rice. Top with a fried egg, pickled vegetables, and a drizzle of sesame oil for a Korean-inspired bibimbap.
Replace chicken with other proteins like beef strips, shrimp, firm tofu, or even a flaky white fish. Each protein will bring its own unique texture and flavor that can complement the gochujang's spiciness.
Turn your Gochujang Chicken into a noodle dish by adding cooked ramen, udon, or soba noodles to the saute pan and tossing everything together. Garnish with green onions and sesame seeds for an easy one-pan meal.
Incorporate a tablespoon of miso paste or a dash of fish sauce in the gochujang marinade to deepen the umami flavor profile of the dish.
Instead of sautéing, grill the chicken after marinating in the gochujang mixture. The char from the grill will lend a smoky note that pairs beautifully with the spicy marinade.
Start with high-quality gochujang and choose fresh, organic chicken for the best flavor and texture.
Marinate the chicken for at least 30 minutes or overnight with gochujang, garlic, ginger, soy sauce, or sesame oil for maximum flavor infusion.
Balance the heat of gochujang with sweet elements like honey or brown sugar, and acid such as rice vinegar for a harmonious flavor profile.
Add toasted sesame seeds and freshly chopped green onions or cilantro to elevate the dish's presentation and flavor.
Ensure your pan is hot before adding oil and the chicken. Don't overcrowd the pan to achieve a good sear.
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