A spicy Korean chicken recipe: gochujang chicken breast with green onions, a healthy and easy way of enjoying chicken Korean style.
SPICY KOREAN GOCHUJANG CHICKEN
I am such a big fan of Korean food!!! I’ve discovered Korean food rather recently, only a few years ago, but I have been cooking it extensively ever since.
Just like this gochujang chicken, all the other spicy Korean recipes I’ve cooked are so simple yet so full of flavor.
And except a few special ingredients like gochujang paste and gochugaru – Korean hot pepper flakes, I don’t even have to go searching for some hard to find or expensive ingredients.
One or two containers of gochujang paste and a bag of gochugaru once a year, whenever I happen to visit a larger town where I can find an Asian supermarket, and that’s it.
With only two special ingredients I can make lots of different Korean inspired dishes like these amazing spicy Korean chicken wings or this delicious Korean chicken stew.
WHAT IS GOCHUJANG?
Gochujang paste is a Korean fermented condiment – hot pepper paste – containing chili powder, glutinous rice, fermented soybeans and salt.
It comes in several heat degrees, so you might want to pay attention to that when purchasing gochujang paste. My container says medium and the guchujang paste is really hot, I always use slightly less than instructed in a recipe. The kids have to be able to eat the food as well. 🙂
HOW TO USE GOCHUJANG PASTE OR SAUCE?
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. Otherwise, there are endless dishes you could spice up with gochujang paste.
Otherwise you could use gochujang paste for making other typical Korean dishes, such as bibimpap, which means “mixed rice” and consists of a rice dish topped with several other ingredients like eggs, meat and vegetables or other Korean chicken recipes, like this fried spicy Korean chicken.
INGREDIENTS FOR GOCHUJANG CHICKEN
You will need boneless skinless chicken breast.
I normally use 1 ½ tablespoons gochujang paste, the medium sort. It is hot enough for us considering that the children are eating as well.
Please adjust the quantity of gochujang paste according to your taste/heat tolerance. You can increase or decrease the quantity as desired.
Keep in mind that the red chili flakes are also hot.
Gochugaru or Korean red pepper flakes:
Gochugaru is made from sun-dried chilis, which are hot, sweet and slightly smoky. It is used extensively when making kimchi, for instance, and in many other Korean dishes.
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…
The apricot jam glazes the gochujang chicken very nicely, it makes it slightly sweeter and very aromatic. I used my homemade apricot jam for this Korean chicken recipe, but any good bought apricot jam would do.
HOW TO MAKE KOREAN CHICKEN RECIPE?
- Cut the chicken breast into strips.
- Use a non metallic bowl to marinade the chicken. Or mix the marinade and the chicken strips in a ziploc bag.
- Make the gochujang marinade: combine the gochujang paste + soy sauce + apricot jam + sesame oil + gochugaru + fish sauce + rice vinegar.
- Mix the chicken strips with the marinade.
- Marinade the gochujang chicken for 30 minutes to 6 hours, the longer the better.
- If marinating for only 30 minutes, leave the chicken at room temperature (unless it is really hot).
- If marinating the spicy Korean chicken for longer, bring to room temperature before cooking.
- Heat the oil in a cast iron skillet or non stick pan.
- Cook the chicken in two batches.
- Place half of the gochujang chicken strips in the hot pan and cook for 2 minutes without moving.
- Flip the chicken strips and cook for another minute or until the spicy Korean chicken is cooked through.
- Remove from the pan and fry the second batch.
- Return the first batch of chicken to the pan, add about 2/3 of the finely sliced green onions and stir fry for one minute.
- Sprinkle the gochujang chicken with the remaining green onions and sesame seeds.
HOW TO SERVE SPICY KOREAN CHICKEN?
Serve the spicy Korean chicken immediately with steamed rice.
Or you can make Kimchi rice (leaving out the fried eggs) and serve that delicious rice with the gochujang chicken.
MORE KOREAN DISHES:
Kimchi Bokkeumbap – Korean Fried Rice: I could eat this simple and spicy Korean rice with kimchi and fried eggs every week.
Korean Chicken Wings with Gochujang – probably my favorite way of making chicken wings. These spicy Korean chicken wings are oven baked and not fried.
Oven Baked Chicken Drumsticks with Honey – so easy to make and so delicious, a Korean chicken recipe that everybody will love.
Korean Chicken Stew – I love stews in any form, but this one is really something special!
PIN THIS FOR LATER
- 450 g/ 1 lbs boneless skinless chicken breast
- 1 ½ tablespoons gochujang paste (See note)
- 1 tablespoon soy sauce
- 1 ½ tablespoons apricot jam
- 1 teaspoon sesame oil
- ¼ – ½ teaspoon gochugaru – Korean pepper flakes (See note)
- 2 teaspoons fish sauce
- 1 teaspoon rice vinegar
- 2 tablespoons vegetable oil
- 2-3 green onions, depending on size
- 2 teaspoons toasted sesame seeds
- Cut the chicken breast into strips. Place the strips in a non metallic bowl or a ziploc bag.
- Combine the gochujang paste, soy sauce, apricot jam, sesame oil, gochugaru, fish sauce and rice vinegar.
- Pour the marinade over the chicken and mix well. Marinade 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.
- Finely slice the green onions. Set aside.
- Cook the gochujang chicken strips in two batches.
- Heat ½ of the oil in a large non stick pan or cast iron skillet.
- Place ½ 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 in the pan and cook the second batch of chicken strips.
Return the first batch of chicken to the pan.
- Add 2/3 of the sliced green onions to the pan. Stir fry for 1 minute.
- Sprinkle the gochujang chicken with the remaining green onions and the sesame seeds.
- Serve immediately as suggested above.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving:Calories: 310 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 96mg Sodium: 878mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 36g