Recipe: Gochujang Chicken (Sort of!)

Monday, November 23, 2015
Strange to think that I once avoided the kitchen and any form of cooking when now, I often prefer eating in to going out. Surprised smile

Ever since I had Korea’s famous fried chicken, I’ve been craving for all sorts of Korean flavours. And whilst I know that On The Bab is there if I ever need a fix, I’ve been nursing a rocky relationship with a sore throat and a sniffly cold for the past couple of weeks so thought to save the oil for another day and attempt my version of sticky sweet chicken  – unfortunately without the deep fried fun.


I noticed that Sainsbury’s started selling Gochujang sauce which got me so excited and the first chance I got to cook this, I went and got myself a bottle!

IngredientsRecipe modified from theironyou
Chicken breasts, cut into large strips/chunks
2 tablespoons honey
3 tablespoons gochujang
3 tablespoons soy sauce
2 garlic cloves, minced
1 tablespoon vegetable oil

1. In a bowl combine honey, gochujang, oil, soy sauce, and garlic. Whisk it together.

2. Marinade the chicken in soy sauce for as long as you want!

3. Once you're satisfied with the marinade-ness of your chicken, go ahead and chop it up to your desired size if you haven't already, and have a blast frying it!

4. Pour a little bit of vegetable oil on a big pan, and once the pan is hot, fry the chicken. I like to start with a high heat and to leave the chicken on for about a minute or two without moving it to have it sear on one side, but to each their own.

5. Just before the chicken is completely cooked through, cover the pan with a lid and the chicken juices will start filling the pan. You want them in there for more flavor and sauce.

6. When you're sure the chicken's cooked, set it aside on a different plate and with the pan of chicken juices, pour the sauce into the pan on a high heat and let it come to a boil. It'll bubble and reduce till you get a sticky sweet sauce!

7. You can put the chicken back in once you're pleased with the sauce and toss it around, fully coating each piece.
Also, student kitchen tip! Grow your own spring onions. All you have to do is buy a bunch and stick them in a glass of water. They grow and you basically have a limitless supply!
8. Garnish your dish with spring onions and sesame seeds and it's ready to serve.

BONUS RECIPE – jeng jeng jeng!


I had my chicken with a side of steamed egg, with the magical ratio of 3:2 of water and egg! You could use the egg shells to measure the amount of water you need then beat both the egg and water together in a bowl. The water might dilute the taste of the egg, so salt and pepper the mixture if you want more flavour! Alternatively, you could mix in chicken stock.

It might get a little frothy, but in my experience, that’s alright!

If you have a steamer, then you’re a lucky one, because all you have to do is steam the egg!

But if you don’t, you could put your bowl in a pot, then pour boiling water into the pot till it’s about half way up your bowl. On medium heat, cover the pot with a lid, and in 12 minutes, you should have yummy, silky, steamed egg!


Featuring my ever trusty spring onion

There you have it – an easy meal that doesn’t really require any culinary skills. So many blog posts in the works, but so little time! So maybe I’ll post up short snippets like these and get back into the habit. Open-mouthed smile

Till next time!

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