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Sweet and Spicy Gochujang Chicken

Sweet and sour gochujang chicken is a quick wok dish featuring Korean flavors. Serve over rice.

How to Make It

Gather all ingredients.

Stir together gochujang, soy sauce, sweet rice wine, honey, garlic, sesame oil, and ginger in a small bowl

Heat oil over medium-high in a wok or large skillet. Add half of the chicken to the wok; cook and stir over medium-high until chicken is no longer pink, about 5 minutes.

Remove chicken from the wok. Repeat with remaining chicken. Return
all cooked chicken pieces to the wok.

Stir sauce well. Add to the wok; cook and stir until sauce has thickened and is bubbly, about 3 minutes.

Top with sesame seeds and green onions. Serve immediately with rice.

Ingredients

  • 1/3 cup gochujang (Korean hot pepper paste)

  • 4 tablespoons sodium-reduced soy sauce

  • 2 tablespoons sweet rice wine (mirin)

  • 2 tablespoons honey

  • 3 cloves garlic, grated

  • 1 teaspoon sesame oil, or more to taste

  • 1 teaspoon freshly grated ginger

  • 1 tablespoon canola oil

  • 2 pounds skinless, boneless chicken thighs, cut into bite-size pieces

  • 1 1/2 teaspoons toasted sesame seeds

  • 3 tablespoons thinly bias-sliced green onions

  • 6 cups cooked rice

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