Spicy Gochujang Chicken

aaronandclaire.com

TanThom

1.3 lb (600g) boneless, skinless chicken breasts and chicken thighs (or ground chicken)

2 green onions

¼ yellow onion

5 cloves garlic

1 small knob of ginger

1 to 2 mild chili peppers (or bell pepper), for color

2 tbsp neutral-tasting oil, plus more if needed

Kosher salt, to taste

1 tbsp toasted sesame oil

4 cups hot cooked rice, about 1 cup (210g) for each serving

Soft-Boiled Eggs (optional), to serve

Generous pinch of toasted sesame seeds

subheading: Sauce:

2 tbsp Korean chili pepper flakes (gochugaru)

3 tbsp Korean chili paste (gochujang)

1 tbsp soy sauce

1.5 tbsp oyster sauce

1.5 tbsp sugar

2 tbsp mirin

subheading: Salad:

2.5 oz (70g) chicory (or other leafy greens, garlic chives, cucumber, etc.)

1 tbsp Korean chili pepper flakes (gochugaru)

1.5 tbsp white vinegar

1 tbsp sugar

1 tbsp toasted sesame oil

½ tbsp toasted sesame seeds

½ tbsp minced garlic

1 tsp fish sauce

Directions at aaronandclaire.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer