Sweet and Spicy Korean Gochujang Chicken Recipe

Korean cuisine has gained worldwide popularity due to its bold flavors, unique ingredients, and complex layering of spices and seasonings. One of the most iconic and beloved condiments in Korean cooking is Gochujang, a fermented red chili paste that combines heat with a rich, umami flavor. Sweet and Spicy Korean Gochujang Chicken is a dish that marries the heat of Gochujang with the savory goodness of tender chicken, creating a balanced, flavorful dish that’s perfect for dinner or a special occasion.

Preparation:

Step 1: Marinate the Chicken

Begin by preparing the chicken for marination. Since chicken thighs are tender and juicy, they are an ideal choice for this dish. They also hold up well to the bold marinade and won’t dry out as quickly as chicken breasts.

1. Trim the chicken of any excess fat and cut the pieces into bite-sized chunks (about 2-3 inches each). This helps the chicken cook more evenly and absorb the marinade better.

2. Prepare the marinade by combining Gochujang, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, ginger, gochugaru, and rice wine in a large bowl. Whisk well to incorporate all the ingredients.

   - Advertisement -

3. Add the chicken to the marinade and toss to coat evenly. Ensure that the chicken is fully submerged or covered with the marinade.

4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For the best flavor, marinate the chicken for 4-6 hours or even overnight. The longer the chicken marinates, the more flavorful it will be.

Step 2: Prepare the Dredging Flour

While the chicken marinates, you can prepare the flour coating to make the chicken crispy when fried.

1. In a large bowl, combine all-purpose flour and cornstarch. Add a pinch of salt and pepper to season the flour mixture. Whisk to ensure an even distribution of the cornstarch, as it will help create a crunchy crust around the chicken.

Step 3: Prepare the Sauce

The sauce for this dish is a critical component in balancing the sweet, spicy, and savory flavors.

1. In a small saucepan, combine Gochujang, soy sauce, honey, rice vinegar, sesame oil, brown sugar, garlic, ginger, and chicken broth. Bring the sauce to a simmer over medium heat.

2. Stir frequently to dissolve the sugar and allow the sauce to reduce slightly. If you prefer a thicker sauce, whisk cornstarch with a tablespoon of water and add it to the simmering sauce. Continue stirring until the sauce thickens, which should take around 3-5 minutes.

3. Once the sauce has reached your desired thickness, remove it from the heat and set it aside.

Step 4: Fry the Chicken

Next, it’s time to fry the marinated chicken, ensuring that it’s crispy on the outside while remaining tender on the inside.

1. Heat about 2 inches of vegetable oil in a frying pan or deep fryer to around 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.

2. While the oil is heating, take the marinated chicken pieces out of the fridge. Let any excess marinade drip off before dredging the chicken in the flour mixture. Coat each piece of chicken thoroughly, pressing gently to ensure a good, even layer of coating.

3. Carefully place the coated chicken pieces in the hot oil, one at a time. Avoid overcrowding the pan, as it can cause the oil temperature to drop, resulting in greasy chicken.

4. Fry the chicken in batches, cooking for about 5-7 minutes per batch until golden brown and crispy. Use tongs to turn the chicken halfway through the frying process for an even crisp.

5. Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.

Step 5: Toss the Chicken in the Sauce

Once all the chicken is fried, it’s time to coat it in the sweet and spicy Gochujang sauce.

1. Place the fried chicken pieces in a large mixing bowl.

2. Pour the prepared Gochujang sauce over the chicken and toss gently to coat each piece evenly with the sauce. Be sure to coat the chicken thoroughly without breaking the crispy crust.

3. Let the chicken sit for a minute or two for the sauce to slightly adhere to the crispy coating.

Step 6: Garnish and Serve

For a finishing touch, garnish the Sweet and Spicy Gochujang Chicken with sesame seeds and chopped green onions to add freshness and a bit of crunch.

Serve this dish with steamed rice, kimchi, or stir-fried vegetables to complete the meal. The contrast between the spicy chicken and the mild, comforting sides creates a balanced and satisfying meal.

Serving Suggestions:

1. Steamed Rice:

Pair the chicken with a bowl of steamed white rice or brown rice. The rice soaks up the spicy sauce and complements the heat and sweetness of the dish perfectly.

2. Kimchi:

Kimchi is a traditional Korean side dish made from fermented vegetables, typically cabbage, and flavored with garlic, ginger, and gochugaru (Korean chili flakes). The tangy, spicy taste of kimchi is an excellent complement to the sweetness of the chicken.

3. Stir-Fried Vegetables:

For added freshness and crunch, consider making a quick stir-fry with vegetables like carrots, zucchini, bell peppers, and onions. The light, crunchy vegetables balance the richness of the chicken.

4. Korean Pancakes (Pajeon):

A savory Korean pancake made from flour, scallions, and a dipping sauce can be a wonderful side to pair with Gochujang chicken. The texture of the pancake adds an extra dimension to the meal.

5. Cold Noodles (Bibim Guksu):

For a refreshing side, try bibim guksu—cold Korean noodles tossed in a spicy-sweet sauce. This cool dish offers a nice contrast to the hot, crispy chicken.

Tips for the Perfect Sweet and Spicy Gochujang Chicken:

1. Adjust the Spice Level:

Gochujang is spicy, but you can adjust the heat level to your preference. If you prefer a milder version, reduce the amount of Gochujang in the marinade and sauce, or balance the spice with more honey or sugar.

2. Double Fry for Extra Crispiness:

For an extra crispy coating, try double-frying the chicken. After frying the chicken once, let it rest for a few minutes, then fry it a second time for 2-3 minutes until the coating is even crispier.

3. Use a Deep Fryer:

If you have a deep fryer, it can provide even heat distribution, ensuring the chicken fries perfectly and cooks evenly. It also makes frying in larger batches easier.

4. Marinate Longer for Deeper Flavor:

Allowing the chicken to marinate overnight in the fridge enhances the depth of flavor. The longer the chicken sits in the marinade, the more flavorful it will become.

5. Don’t Skip the Sauce:

The sauce is the star of this dish, so make sure to prepare it fresh, and don’t skip the reduction process. The slightly thickened sauce sticks to the crispy chicken and balances the sweetness and heat.

Conclusion:

Sweet and Spicy Korean Gochujang Chicken is a delectable fusion of flavors and textures—crispy, tender chicken coated in a bold, savory sauce. The marriage of heat from the Gochujang, sweetness from the honey and sugar, and savory undertones from soy sauce and sesame oil creates a complex and mouthwatering experience.