. Cook the gochujang chicken strips in two batches. Just like this gochujang chicken breast, all the other spicy Korean recipes I’ve cooked are so simple yet so full of flavor. If marinating for longer, bring it to room temperature before cooking. Pour the marinade over the chicken and mix well. Well, first of all, you should get familiar with the product, just to know how hot it is and how much of it you can take. Please adjust the quantity of gochujang paste according to your taste/heat tolerance. Marinade for at least 30 minutes or up to 6 hours. You will need boneless skinless chicken breast. I am such a big fan of Korean food!!! Flip and cook for another minute or until cooked through. Mix all marinade ingredients well. Keep in mind that the red chili flakes are also hot. Use a slotted spoon to separate the chicken … That looks so very flavourful! Sprinkle the gochujang chicken with the remaining green onions and the sesame seeds. Hello! It comes in several heat degrees, so you might want to pay attention to that when purchasing gochujang paste. This is an important temperature for this recipe, so … 450 g/ 1 lbs boneless skinless chicken breast. You can increase or decrease the quantity as desired. The kids have to be able to eat the food as well. Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described. Add 2/3 of the sliced green onions to the pan. Marinate for 30 minutes to 6 hours, the longer the better. The spicy Korean chicken sauce is made with gochujang, or Korean chili paste, which is the building block of many Korean recipes. Pour the remaining oil into the pan and cook the second batch of chicken strips. In a large bowl, combine the onion, garlic, soy sauce, gochujang, honey, and sesame oil and stir to mix well. In a mixing bowl large enough to hold the chicken, make gochujang marinade. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. This recipe is inspired by my favorite Korean takeout joint. Season the chicken with salt and pepper. Place sliced chicken thighs, green onion in with the marinate; toss and press meat into bowl. The chicken looks fantastic! Or you can make Kimchi rice (leaving out the fried eggs) and serve that delicious rice with the gochujang chicken. Add the chicken and stir to coat. Brown the chicken in hot pan in 2 batches, 2-3 minutes on each side and remove from pan. Use a non-metallic bowl to marinate it. Combine the gochujang paste, soy sauce, apricot jam, sesame oil, gochugaru, fish sauce, and rice vinegar. https://www.greatbritishchefs.com/collections/gochujang-recipes Mix together all the ingredients under marinade. https://www.sbs.com.au/food/recipes/gochujang-fried-chicken Heat a grill or grill pan to medium-high heat. My container says medium and the guchujang paste is really hot, I always use slightly less than instructed in a recipe. You will love both dishes, I am sure! Spicy Gochujang chicken breast with green onions, a healthy and easy way of enjoying chicken Korean-style. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. Korean ingredients are very easy to get these days. Haven’t used it with chicken yet but this looks like a great dish to start with. As the bag of gochugaru I bought was really large, I use these particular red pepper flakes in many other dishes, that have nothing to do with Korean food otherwise….