Gochujang Chicken

We recommend serving this Korean-flavored chicken with rice and vegetables.
It will take you 30 minutes!

Ingredients:

450g chicken thigh meat
½ onion, chopped
⅓ cup (50g) cornstarch or potato starch
¼ cup (60ml) vegetable (or any neutral) oil
Chopped spring onions (optional, for serving)
½ teaspoon toasted sesame seeds (optional, for serving)

For the sauce:
2 cloves garlic, chopped
2 tablespoons white sugar (can be replaced with honey or brown sugar)
2 tablespoons GOCHUJANG (Korean spicy chili paste)
2 tablespoons regular (not dark) soy sauce
2 teaspoons toasted sesame seeds
1 teaspoon toasted sesame oil
1 tablespoon cornstarch or potato starch
1 cup (250ml) water, cold or room temperature

Directions:

1. Cut the chicken thighs into 4cm pieces and add them to the into a large bowl. Set aside.
2. In a small bowl, combine the sauce ingredients. Set aside.
3. Add the cornstarch to the large bowl with the chicken. Stir to coat the chicken evenly with the cornstarch.
4. Heat the oil in a large skillet over medium-high heat. Fry the chicken until golden brown, about 5-6 minutes per side. Transfer to a plate lined with paper towels (to drain excess oil).
5. Then fry the onion over medium-high heat until translucent (about 30-45 seconds).
6. Add the sauce and stir to thicken.
7. Once the sauce has thickened, reduce the heat to medium. Stir in the fried chicken to coat evenly. Garnish with chopped spring onions and sesame seeds.

Yield: 3 servings
Recipe: christieathome.com