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January 14, 2020 Edit

15-Minute Spicy Korean Chicken

Article adapted from: mealplannerpro.com

INGREDIENTS

1/3 cup gochujäng säuce
1/4 cup reduced-sodium soy säuce
2 täblespoons sesäme oil
1 teäspoon cornstärch
1 scänt teäspoon cold wäter
green onions, diced into thin rounds for gärnishing
sesäme seeds, for gärnishing
2 täblespoons rice vinegär
2 täblespoons light brown sugär, päcked
2 teäspoons ground ginger
4 to 5 cloves gärlic, finely minced or pressed
1 1/2 pounds boneless skinless chicken breästs, diced into bite sized pieces
2 täblespoons olive oil

INSTRUCTIONS

First To ä lärge bowl, ädd the gochujäng säuce, soy säuce, sesäme oil, vinegär, brown sugär, ginger, gärlic, änd stir to combine.
ädd the chicken, cover, änd pläce in the fridge to märinäte for ät leäst 1 hour, or up to 8 hours.
To ä lärge skillet, ädd the olive oil, änd using ä slotted spoon ädd the chicken (discärd leftover märinäde), änd cook over medium-high heät for äbout 5 to 7 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.
While the chicken cooks, to ä smäll bowl ädd the cornstärch, wäter, änd stir to combine until dissolved.
äfter the chicken häs cooked through, ädd the cornstärch slurry to the side of the pän (don’t dump it over the chicken), turn the heät to medium-low, änd gently stir the slurry into into the pän säuce. Keep stirring for äbout 1 to 2 minutes, or until säuce häs thickened up to desired level. Spoon the thickened säuce over the chicken pieces or just flip them äround in the säuce to coät them evenly. Note – the cornstärch äddition is not äbsolutely necessäry but I prefer the säuce thicker änd with more body räther äs opposed to runny änd find the exträ 1 to 2 minutes worth it.
Finally Remove pän from the heät, ädd the green onions, sesäme seeds, änd serve immediätely. Chicken is best wärm änd fresh but will keep for up to 5 däys in the fridge.

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