Gochujang Glazed Chicken is simple yet incredibly delicious, with a hint of spiciness and super savory umami flavor. Once you try it, you will just fall in love with it.

GOCHUJANG GLAZED CHICKEN (3-4 servings)

Ingredients:

8 cloves garlic, divided
2 tsp (8g) grated ginger
2 green onions, divided
1.3 lb (600g) boneless, skin-on chicken thighs
Kosher salt and black pepper, to taste
1/4 cup potato starch or cornstarch, to coat
2-4 tbsp neutral-tasting oil, divided
3-4 cups hot cooked rice, about 1 cup (210g) for each serving
Generous pinch of toasted sesame seeds, to garnish
Soft-Boiled Eggs (optional), to garnish

Asparagus Stir-Fry:

Big handful of asparagus, about 14 oz (400g) in total
1 mild red chili pepper(optional)
1 tbsp neutral-tasting oil
1/2 tbsp soy sauce
1 tbsp oyster sauce

Gochujang Sauce:

2 tbsp Korean chili paste (gochujang)
2 tbsp Korean chili pepper flakes (gochugaru)
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tbsp chicken bouillon powder
1 tsp sugar
1 tbsp honey
2 tbsp mirin
Black pepper, to taste
1/2 cup (120ml) water
1/2 tbsp cornstarch

Instructions:

PREP VEGETABLES

1. Finely chop the garlic cloves. (Five garlic cloves will be used for the gochujang sauce, and three garlic cloves will be used for the asparagus stir-fry.)

2. Grate a small knob of ginger (2 tsp). Thinly slice the green onions, separating the whites and greens.

3. Take a big handful of asparagus, trim off the ends, and cut them into bite-sized pieces. Thinly slice the chili pepper (if using).

MAKE SAUCE

Combine all the sauce ingredients in a small container and mix well. (If you want to make it less spicy, feel free to reduce the chili pepper flakes.)

PREP CHICKEN

Pat dry the chicken with paper towels. Lightly season both sides with salt and pepper. Coat them with potato starch (or cornstarch), making sure they’re evenly coated, and shake off the excess. (This step is optional, but the potato starch will not only crisp up the skin, but also help the chicken absorb more of the sauce.)

MAKE ASPARAGUS STIR-FRY

1. In a wok (or pan), add 1 tablespoon of oil. Heat it over medium-high heat. Once it’s heated, add finely chopped three cloves of garlic. Saute for 30 seconds or until fragrant. Add the asparagus. Stir-fry them for 2 to 3 minutes.

2. Increase the heat to high. Add 1/2 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and the red chili pepper (if using). Stir-fry them all together for 1 to 2 minutes. Remove from the wok and set aside.

MAKE GOCHUJANG GLAZED CHICKEN

1. In another pan, add 1 or 2 tablespoons of oil. Heat it over medium-high heat. Once it gets nice and hot, working in two batches, place the chicken pieces skin-side down. Sear for 4 minutes or until you’ve got some good color on one side.

2. Flip and cook the other side for 4 more minutes or until the chicken is cooked through. Remove from the pan and repeat with the remaining chicken pieces.

3. Into the same pan, throw in the garlic, ginger, and white parts of the green onions. Saute for 30 seconds or until fragrant.

4. Give the sauce a quick stir and add it to the pan. Bring it to a boil. Once the sauce gets thickened, reduce the heat to low. Add all the chicken back into the pan, and continue flipping the chicken pieces for 1 to 2 minutes or until beautifully coated. Take out the chicken and set aside.

ASSEMBLE

1. To serve, divide the rice into serving bowls. Place the chicken on top. Drizzle with some sauce in the pan.

2. Add some asparagus, sesame seeds, green onions, and soft-boiled eggs (if using). Enjoy!

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