15-Minute Spicy Korean Chicken

Ingredients

• 1/3 cup gochujang sauce
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons light brown sugar (packed)
• 2 teaspoons ground ginger
• 4 to 5 cloves garlic (finely minced or pressed)
• 1 1/2 pounds boneless skinless chicken breasts (diced into bite sized pieces)
• 2 tablespoons olive oil
• 1 teaspoon cornstarch
• 1 scant teaspoon cold water
• green onions (diced into thin rounds for garnishing)
• sesame seeds (for garnishing)

Instructions

1. 1

   To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.

2. 2

   Add the chicken, cover, and place in the fridge to marinate for at least 1 hour, or up to 8 hours.

3. 3

   To a large skillet, add the olive oil, and using a slotted spoon add the chicken (discard leftover marinade), and cook over medium-high heat for about 5 to 7 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.

4. 4

   While the chicken cooks, to a small bowl add the cornstarch, water, and stir to combine until dissolved.

5. 5

   After the chicken has cooked through, add the cornstarch slurry to the side of the pan (don’t dump it over the chicken), turn the heat to medium-low, and gently stir the slurry into into the pan sauce. Keep stirring for about 1 to 2 minutes, or until sauce has thickened up to desired level. Spoon the thickened sauce over the chicken pieces or just flip them around in the sauce to coat them evenly. Note – the cornstarch addition is not absolutely necessary but I prefer the sauce thicker and with more body rather as opposed to runny and find the extra 1 to 2 minutes worth it.

6. 6

   Remove pan from the heat, add the green onions, sesame seeds, and serve immediately. Chicken is best warm and fresh but will keep for up to 5 days in the fridge.