Easy Sweet and Spicy Gochujang Chicken Recipe :- chicken that has been infused with gochujang and is both sweet and fragrant. A glossy sauce that is spicy, sweet, and smoker, the gochujang-based sauce that is used to coat these bite-sized morsels of chicken is a sauce that is used to coat the chicken.
Additionally, it is composed of a foundation of other components. It simply takes thirty minutes to get everything ready. An fantastic main dish that pairs nicely with rice that is served boiling hot and vegetables that are full of green and leafy vegetables.
Easy Sweet and Spicy Gochujang Chicken Recipe
In the event that you offer this chicken entrée or lunch to your guests, you can rest assured that they will be a hit with them. To add insult to injury, it is an outstanding instrument for the preparation of meals!
INGREDIENTS :
- 1 lob skinless boneless chicken thighs diced
- ½ onion or red onion diced
- ⅓ cup cornstarch
- ¼ cup vegetable oil or any neutral oil
- 1 green onion finely sliced (optional garnish)
- ½ teaspoon sesame seeds toasted (optional garnish)
Sauce:
- 2 cloves garlic minced
- 2 tablespoon white granulated sugar or sub with honey or brown sugar
- 2 tablespoon Gochujang
- 2 tablespoon regular soy sauce (not dark soy sauce)
- 2 teaspoon sesame seeds toasted
- 1 teaspoon sesame oil toasted
- 1 tablespoon cornstarch or potato starch
- 1 cup water room temperature
INSTRUCTIONS :
The chicken thighs should be cut into pieces that are a total of one inch in size, since this is the procedure that is recommended. Due to the fact that this is the guideline, the chicken ought to be placed in a large mixing dish. Until a later point in the day, you should take a break.
Once the individual components of the sauce have been placed into the bowl in their proper amounts, it is recommended that they be combined in a small bowl. Until a later point in the day, you should take a break.
Cornstarch is something that needs to be added to the enormous dish that already contains the chicken that has been diced. This is something that comes with the territory. Make sure that the chicken is completely covered in starch when you want the greatest potential results so that you can achieve your goals.
It is essential to heat the vegetable oil or any other neutral oil in a large wok or pan over medium-high heat (about 350-375 degrees Fahrenheit) in order to accomplish the preparation that is needed. The chicken should be added as soon as the coating has been applied to it following the coating’s application.
It is recommended that the meal be cooked for roughly seven to ten minutes in order to achieve a golden brown color and a crisp texture. Remove the chicken from the pan and lay it on a baking dish or a large plate that has been coated with paper towels. This will allow the chicken to cook evenly.
Again, repeat with the chicken that is left over. This will allow the chicken to take in any additional oil that may have been there, and it will be able to do so successfully. After you have finished using the pan, you should put the oil that is still left behind in the pan that you used before.
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In order to get the desired effect of making the onion translucent, take the onion that has been diced and sauté it over medium-high heat until it turns translucent. I would appreciate it if you could give me approximately thirty to forty seconds to finish this.
After the sauce has been prepared and left to remain at room temperature, pour it in. If you want it to become more thick, you could put it on a low heat and let it simmer for a brief period of time.
After the correct consistency has been reached, the heat should be adjusted to a setting that is somewhere in the middle. The chicken should be fried in oil, as this is the recommended practice. In order to achieve a coating that is consistent throughout, it is required to mix.
Add some green onions and sesame seeds to the dish as a finishing touch. This will bring the dish to a satisfying conclusion. Have a wonderful time for yourself!
NUTRITION :
- Calories: 327kcal
- Carbohydrates: 30g
- Protein: 31g
- Fat: 8g
- Saturated Fat: 2g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Trans Fat: 0.03g
- Cholesterol: 143mg
- Sodium: 814mg
- Potassium: 489mg
- Fiber: 1g
- Sugar: 10g
- Vitamin A: 98IU
- Vitamin C: 4mg
- Calcium: 48mg
- Iron: 2mg