Gochujang chicken has quickly become one of my go-to recipes. Gochujang, that deep, funky Korean chili paste, is the backbone of so many great dishes, and this one takes its cue from sweet-spicy yangnyeom fried chicken.
This version is my own weeknight take on that flavor, sticky, spicy, and a little sweet, without needing to track down every traditional ingredient.
(Experiment 180) Gochujang chicken
Ingredients
- 1 chicken breast
- 1/2 tbsp chili flakes
- 2 garlic cloves minced
- 1 diced size ginger minced
- 2 tsp soy sauce
- 3 tbsp gochujang* see notes
- 1 tbsp mirin
- 1 tbsp brown sugar
- 1 tbsp onion powder
- 100 ml sprite or 7up
Instructions
- In a mixing bowl, combine all the ingredients using a whisk. Put the chicken breast in, cover, and put in the fridge for at least 2 hours( ideally 8).
- Simply cook the chicken your preferred way. I cooked it in a stainless steel pan with some oil over medium heat, cook one side for 3 minutes then flip over, reduce the heat to medium-low, put some aluminum foil, and put the cover on. Let cook without opening for 5-6 minutes. This will provide you with a cook and super moist chicken.
Notes
While not the real thing, you can replace it with Sriracha which has a less complex flavor but more commonly available. If not amazon carries it