Creamy Gochujang Chicken Recipe
This creamy gochujang chicken cooks in one pan in about 30 minutes. Crispy chicken thighs glazed in a spicy-sweet Korean chili cream sauce over rice.
Servings: 2
Equipment
Ingredients
- 16 oz chicken thighs
- 1/4 cup cornstarch
- 1 tsp salt
- Neutral oil for shallow frying
- 3 cloves garlic minced
For the Sauce
- 2 tbsp gochujang
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1/2 cup heavy cream
Optional Garnish
- Sesame seeds
- Scallions
- A handful of greens
- Steamed rice
Instructions
- Combine the cornstarch and salt in a bowl. Dredge the chicken thighs, pressing each piece until it's fully coated.
- Heat a pan over medium heat with enough oil to shallow fry. Add the chicken and fry, flipping once, until both sides are crisp. Pull the pieces out and set them to the side.
- In that same pan, add the minced garlic and cook until fragrant. Add the gochujang, light soy sauce, sugar, and heavy cream, and mix until the sauce is smooth.
- Let the sauce simmer until it thickens and turns glossy, then add the chicken back in and turn each piece until it's fully glazed.
- Slice the chicken and lay it over a fresh bowl of rice. Optionally garnish with sesame seeds, scallions, and a handful of greens. But it's your food, you eat it how you like.
Video
Notes
- Don't skip the double-coat. Really press the cornstarch into each piece rather than just dusting it on for a crispy exterior that holds up in the sauce.
- Watch your oil temperature. Medium heat with a gentle, steady sizzle is exactly where you want to be.
- Build the sauce off the fond. Cooking the garlic in the same pan picks up all those flavorful browned bits.
- Simmer low and slow for the glaze so the cream doesn't separate or the sugar scorch.
Nutrition
Calories: 720kcal | Carbohydrates: 34g | Protein: 44g | Fat: 44g