Serves 4
Directions
- 1Cut the chicken breast into tiny, bite-sized cubes.
- 2Season the chicken cubes with salt, pepper, corn starch, and garlic powder. Toss to coat evenly.
- 3Cook the chicken in a pan over medium-high heat until golden brown and crispy. Set the cooked chicken aside.
- 4In the same pan, combine the gochujang, minced garlic, minced ginger, and a drizzle of sesame oil. Sauté for a few minutes.
- 5Add water, a drizzle of honey, rice vinegar, and light soy sauce to the pan. Stir and let the sauce thicken.
- 6Add the cooked chicken back into the pan and toss until thoroughly coated in the sauce.
Ingredients
- 2 lbs chicken breast, boneless skinless
- salt
- pepper
- 3 tbsp corn starch
- garlic powder
- 1 tbsp avocado oil
- gochujang chili paste
- garlic, minced
- ginger, minced
- sesame oil
- water
- honey
- rice vinegar
- 1/3 cup light soy sauce
Related recipes
Healthier 30-minute Korean Fried Chicken
Korean · Dinner
韓国風そぼろ丼
Korean · Dinner
One pot rice cooker dakjuk (Korean chicken and rice porridge)
Korean · Dinner
Korean Popcorn Chicken
Korean · Dinner
Easy Ground Beef Bulgogi
Korean · Dinner25m
Korean Bibimbap
Korean · Dinner
Marry Me Chicken Pasta
Korean · Dinner
Hailey’s Butter Mayo Buldak
Korean · Dinner
Korean Chicken Meal Prep
Korean · Dinner
Kimchi Mac N Cheese
Korean · Dinner
Tteokbokki
Korean · Dinner
Budae-jjigae
Korean · Dinner