Gochujang Chicken Stir-fry

12 mins
Serves 4
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Directions

  1. 1Chuck the chicken into a bowl and add the corn flour, vinegar, light soy and sesame oil. Mix well.
  2. 2Mix all the ingredients for the sauce together in a little bowl with 2 tbsp of water.
  3. 3Heat 2 tbsp of the oil in a wok over a high heat. Add the chicken and stir-fry for 5-6 minutes until cooked through. Transfer the chicken to a plate.
  4. 4Heat the remaining oil in the wok. Add the onion, reduce the heat a little and stir-fry for 3-4 minutes until a little golden.
  5. 5Add the garlic and stir-fry for 30 seconds until fragrant.
  6. 6Return the chicken to the pan and pour in the sauce, adding a splash (30-50ml) of water if it needs it.
  7. 7Mix well and stir-fry for a minute or so until super sticky.
  8. 8Serve immediately with spring onions and sesame seeds to garnish.

Ingredients

  • 600 g chicken thigh fillets
  • 1 tbsp corn flour
  • 2 tsp white wine vinegar
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 3 tbsp neutral oil
  • 1 onion
  • 4 cloves garlic
  • 2 spring onions
  • 0 sesame seeds
  • 2 tbsp gochujang paste
  • 2 tsp sesame oil
  • 2 tbsp dark soy sauce
  • 1 tbsp sriracha
  • 1 tsp chilli oil
  • 2 tbsp water
  • 30 ml water

Equipment

bowlspoonknifewokspatula