Here's a spicy Korean chicken recipe: gochujang chicken breast with green onions. It's a healthy and easy way to enjoy chicken Korean-style.
I am such a big fan of Korean food, and this gochujang chicken breast is one of my favorite recipes.
With only two special ingredients, like Gochujang paste and gochugaru pepper, you can make lots of different Korean-inspired dishes like today's chicken breast or this delicious Asian Chicken Stew.
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Recipe Ingredients
Chicken: You will need boneless, skinless chicken breast. However, boneless, skinless chicken thighs are perfectly fine, too.
Gochujang paste: I normally use 1ยฝ tablespoons of medium hot gochujang paste.. Thatโs hot enough for us, especially since the kids are eating too. Adjust the amount to suit your taste and heat tolerance. Use it to make Kimchi Bacon Fried Rice, too.
Gochugaru or Korean red pepper flakes. Gochugaru (the Amazon link opens in a new tab) is made from sun-dried chilis, which are hot, sweet, and slightly smoky.
Apricot jam: The apricot jam glazes the meat very nicely.
See the recipe card for full information on ingredients and quantities.
How to make gochujang chicken breast?
Step #1: Cut the breast into strips, mix them with the gochujang marinade, and marinate for 30 minutes to 6 hours.
Step #2: Place half of the strips in the hot pan and cook for 2 minutes without moving.
Tips: Use a non-metallic bowl to marinate the chicken. Or mix the marinade and the meat strips in a Ziploc bag.
If marinating for only 30 minutes, leave at room temperature (unless it is really hot). If marinating for longer, bring it to room temperature before cooking.
Step #3: Flip and cook for another minute or until cooked through. Cook the second batch.
Step #4: Sprinkle the gochujang chicken breast with the remaining green onions and sesame seeds.
Store and reheat
Refrigerate leftover chicken with gochujang in an airtight container for 3-4 days.
Freeze for up to 3 months and defrost in the fridge.
Reheat in a pan over medium heat with a splash of water or a little oil, stirring occasionally, until heated through. Reheat it in the microwave (covered) in 30-second bursts, stirring in between.
How to serve?
Serve immediately with rice and a green salad. It also goes well with White Cabbage Salad or steamed vegetables.
Gochujang Chicken Breast
Equipment
- Large skillet or frying pan
- Large bowl or Ziploc bag
Ingredients
- 1 lb boneless skinless chicken breast
- 1 ยฝ tablespoon gochujang paste Note 1
- 1 tablespoon soy sauce
- 1 ยฝ tablespoon apricot jam
- 1 teaspoon sesame oil
- ยผ โ ยฝ teaspoon gochugaru Korean pepper flakes, Note 1
- 2 teaspoons fish sauce
- 1 teaspoon rice vinegar
- 2 tablespoons vegetable oil
- 2-3 green onions depending on size, finely sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Cut the chicken breast into strips. Place the strips in a non-metallic bowl or a Ziploc bag.1 lb boneless skinless chicken breast
- Combine the gochujang paste, soy sauce, apricot jam, sesame oil, gochugaru, fish sauce, and rice vinegar.1 ยฝ tablespoon gochujang paste + 1 tablespoon soy sauce + 1 ยฝ tablespoon apricot jam + 1 teaspoon sesame oil + ยผ โ ยฝ teaspoon gochugaru + 2 teaspoons fish sauce + 1 teaspoon rice vinegar
- Marinate: Pour the marinade over the chicken and mix well. Marinate for at least 30 minutes or up to 6 hours. Bring the chicken to room temperature before cooking: about 30 minutes on the counter should be fine.
- Cook the gochujang chicken strips in two batches. Heat ยฝ of the oil in a large nonstick pan or cast-iron skillet. Place ยฝ of the chicken strips in the pan. Cook for 2 minutes without moving. Flip the chicken and cook for another minute or until cooked through. Remove from the pan.
- Pour the remaining oil into the pan and cook the second batch of chicken strips. Return the first batch of chicken to the pan.
- Add โ of the sliced green onions to the pan. Stir fry for 1 minute.2-3 green onions
- Sprinkle the gochujang chicken with the remaining green onions and the sesame seeds.2 teaspoons toasted sesame seeds
Notes
- Use gochujang paste and gochugaru (red pepper flakes) according to taste/heat tolerance. Gochujang paste can be mild, medium, or very hot; adjust the quantity accordingly.
Kristina says
This is so good!!!! I made it with a soy meat substitute and omitted the fish sauce because my husband is vegetarian. The husband liked it and he doesnโt even like Asian food but said he would definitely eat this again! Will definitely be adding this to the dinner rotation!!!
Adina says
Hi Kristina. I am so happy to hear it. I've never thought about using soy meat, but I am so going to do that now! I was just thinking last night I still have an open pack in the pantry.
mjskitchen says
Sissi from With a Glass turned me on to gochujang about 4 years ago. Ever since I've kept a bucket of it in the refrigerator and use it for a lot of dishes. Haven't used it with chicken yet but this looks like a great dish to start with. I know it will be awesome with apricot jam. Thanks Adina!
Sissi says
I'm glad to see you are making more and more dishes with gochujang ! It's an amazing ingredient, isn't it? The chicken looks fantastic!
angiesrecipes says
That looks so very flavourful! I need a 2nd helping of rice to go with it!