Fast, EASY, perfectly SPICY chicken that's so tender and juicy! Who needs takeout or a restaurant when you can make this AWESOME chicken at home in 15 minutes?
Course: 30-Minute Meals
Cuisine: Asian
Keyword: gochujang chicken, korean chicken, korean spicy chicken, skillet chicken breast recipes, spicy chicken recipes
1 ½poundsboneless skinless chicken breastsdiced into bite sized pieces
2tablespoonsolive oil
1teaspooncornstarch
1scant teaspoon cold water
green onionsdiced into thin rounds for garnishing
sesame seedsfor garnishing
Instructions
To a large bowl, add the gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger, garlic, and stir to combine.
Add the chicken, cover, and place in the fridge to marinate for at least 1 hour, or up to 8 hours.
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.
While the chicken cooks, to a small bowl add the cornstarch, water, and stir to combine until dissolved.
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.
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.