Name: Sticky Gochujang Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6–8 chicken fillets, cut into bite-sized pieces; 1 egg; 3 tablespoons flour; 3 tablespoons cornflour; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon butter; 1 teaspoon olive oil; ½ cup tomato sauce; 2 tablespoons soy sauce; 2 tablespoons water; 2 tablespoons gochujang paste; 1 tablespoon butter; 4 teaspoon rice vinegar; 2 teaspoon sesame oil; 1 teaspoon sugar; Spring onions, sliced; Sesame seeds; Steamed rice; 1 cucumber, sliced; 1 tablespoon rice vinegar; ½ tablespoon sesame oil; Sesame seeds; Sliced spring onions

Description

Sticky Gochujang Chicken is a Korean-inspired chicken dinner with a sweet, spicy and savoury sauce. It comes together in 30 minutes, is a firm family favourite and makes the perfect easy weeknight meal that can be served with rice or noodles.

Ingredients

For the Chicken

6–8 chicken fillets, cut into bite-sized pieces
1 egg
3 tablespoons flour
3 tablespoons cornflour
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For Frying

1 teaspoon butter
1 teaspoon olive oil

For the Sauce

½ cup tomato sauce
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons gochujang paste
1 tablespoon butter
4 teaspoon rice vinegar
2 teaspoon sesame oil
1 teaspoon sugar

To Serve

Spring onions, sliced
Sesame seeds
Steamed rice

Quick Cucumber Salad (Optional)

1 cucumber, sliced
1 tablespoon rice vinegar
½ tablespoon sesame oil
Sesame seeds
Sliced spring onions

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Instructions

Prepare the chicken: Cut chicken into bite-sized pieces and place the chicken pieces in a bowl and add the egg. Toss to coat.
Coat the chicken: In a separate bowl, mix together the flour, cornflour, salt, pepper, garlic powder and onion powder. Mix well then add the chicken and toss until well coated.
Brown the chicken Heat the butter, and olive oil in a large frying pan over medium-high heat. Working in batches, sear the chicken until golden on the outside – about 1-2 minutes per side. It doesn’t need to be fully cooked through at this stage. Remove and set aside.
Make the sauce: In a jug or bowl, whisk together the tomato sauce, soy sauce, water, sesame oil, gochujang, rice vinegar and sugar.
Finish the dish: Add the sauce to the pan and bring to a gentle simmer. Stir in the butter. Return the chicken to the pan and cook for 4–5 minutes, stirring occasionally, until the chicken is cooked through and beautifully coated in the sticky sauce.
Serve: Sprinkle over plenty of spring onions and sesame seeds. Serve with steamed rice and the simple cucumber salad on the side.

Notes

Adjust the amount of gochujang depending on how spicy you like it.
The cucumber salad is lovely alongside the sweet, spicy chicken and adds a fresh crunch.
Leftovers make excellent lunch bowls or school lunches the next day.