Easy Gochujang Chicken (30 Minutes)

Check ingredients as you prepare them. These checks stay on this page.

• 1 lb skinless boneless chicken thighs
  Ingredient note

  Source: 1 lb skinless boneless chicken thighs
• ½ each small onion (diced into 1-inch pieces)
  Ingredient note

  Source: ½ small onion (diced into 1-inch pieces)
• 1/3 cup + 1 tablespoon cornstarch
  Ingredient note

  Source: 1/3 cup cornstarch; Source: 1 tablespoon cornstarch
• ¼ cup vegetable oil (or any neutral oil)
  Ingredient note

  Source: ¼ cup vegetable oil (or any neutral oil)
• 1 each green onion (finely chopped)
  Ingredient note

  Source: 1 green onion (finely chopped)
• 1/2 teaspoon + 2 teaspoon sesame seeds (toasted kind)
  Ingredient note

  Source: 1/2 teaspoon sesame seeds (toasted kind); Source: 2 teaspoon sesame seeds (toasted kind)
• 2 each garlic cloves (minced)
  Ingredient note

  Source: 2 garlic cloves (minced)
• 2 tablespoon white granulated sugar
  Ingredient note

  Source: 2 tablespoon white granulated sugar
• 2 tablespoon Gochujang (mild kind)
  Ingredient note

  Source: 2 tablespoon Gochujang (mild kind)
• 2 tablespoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 2 tablespoon regular soy sauce (or light soy sauce)
• 1 teaspoon sesame oil (toasted kind)
  Ingredient note

  Source: 1 teaspoon sesame oil (toasted kind)
• 3/4 cup water (cold)
  Ingredient note

  Source: 3/4 cup water (cold)

1. Combine all the gochujang sauce ingredients in a small bowl and whisk until the sugar dissolves and the sauce is smooth. Set aside.
2. Dice the chicken thighs into even 1.5-inch pieces and transfer them to a large mixing bowl. Do not pat the chicken dry, as the surface moisture helps the cornstarch stick.
3. Add the cornstarch to the chicken and toss until every piece is evenly coated. If any spots remain uncoated, add 1-2 tablespoons more cornstarch as needed.
4. Heat vegetable oil in a large, heavy-bottomed pan over medium-high heat to 350°F. Fry the chicken in a single layer, working in small batches, for about 5-7 minutes. Leave the chicken undisturbed until the bottom is golden and the crust has set before flipping. Cook until both sides are golden and the internal temperature reaches 165°F. Transfer to a wire rack to keep it crispy, allowing the oil to reheat between batches.
5. Remove most of the frying oil, leaving 1 teaspoon in the pan. Sauté the onions for about 30-45 seconds. Whisk the sauce again, pour it into the pan, and simmer until thick and glossy, about 30-60 seconds.
6. Reduce the heat to medium, add the fried chicken, and toss until evenly coated in the sauce. Garnish with green onions and toasted sesame seeds. Serve immediately.