Description
This crispy chicken dish is coated in a sweet and spicy gochujang sauce, perfect for serving over rice.
Ingredients
Scale
- 1 pound frozen crispy chicken strips (or make chicken from scratch; see note 1)
- 2 tablespoons toasted sesame oil
- 3–1/2 tablespoons minced garlic
- 1/4 cup + 2 tablespoons ketchup
- 1/4 cup gochujang sauce (see note 2)
- 1/2 cup honey
- 1/2 cup light brown sugar (lightly packed)
- 1/4 cup soy sauce (use regular, not lite)
- 2 tablespoons toasted sesame seeds (optional)
- thinly sliced green onions (optional)
- Cooked rice (optional, for serving)
Instructions
- Cook the chicken: Prepare frozen chicken strips according to package directions or make chicken from scratch, see note 1. I prefer air frying, which takes about 11 to 12 minutes. Let cool slightly, then cut into bite-sized pieces and place in a large bowl.
- Start the sauce: While the chicken cooks, heat a medium pot over medium-high heat. Add the sesame oil. Once shimmering, add the garlic and cook, stirring constantly, for about 30 seconds.
- Build the sauce: Add the ketchup, gochujang, honey, brown sugar, and soy sauce. Stir until the sugar is dissolved and the sauce is smooth and combined.
- Adjust flavor: Taste the sauce and adjust as needed. Add more gochujang for more heat or a small pinch of salt if needed.
- Toss and serve: Pour desired amount of sauce over the chicken (you’ll likely have extras!) and gently toss to coat. Serve and enjoy right away. I like serving this over rice and finishing with sesame seeds and green onions.
Notes
- Note 1: For homemade chicken, use your preferred chicken breast or thigh recipe.
- Note 2: Gochujang sauce can be adjusted to taste for spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop, Air Fryer
- Cuisine: Korean
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 24g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg