Sweet Spicy Sticky Gochujang Chicken Stir Fry
Korean chili paste and brown sugar mixture coat crispy chicken pieces marinated in ginger and garlic then stir-fried with crunchy steamed broccoli served with rice and topped with a fresh mixture of scallions, onions, radish, and jalapenos.
Servings 4 servings
Calories: 508kcal
Ingredients
For Crispy Chicken
- 3 garlic cloves
- ¼ cup onion large chop
- 1 tablespoon ginger
- 1 large egg
- 16 ounces boneless skinless chicken breast thinly sliced
- salt and pepper
- 1 cup panko breadcrumbs
For Sweet and Spicy Gochujang Sauce
- 2 tablespoons gochujang paste
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons Chinese black vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons water
For Stir-fry
- 2 tablespoons avocado oil
- 2 cups steamed broccoli florets
Garnish and Sides
- 3-4 medium scallions
- 1 small onion
- 6-8 sprigs cilantro leaves
- 3-4 medium red radish
- 2 jalapenos
- 1 teaspoon black sesame seeds
- 2 cups cooked rice
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Before Starting the Recipe: Ensure you have cooked rice and broccoli (steamed or boiled for 3 minutes). To develop this recipe, I used Korean-style multigrain rice.
- Prepare the Chicken: In a medium mixing bowl, beat the egg and set aside. Combine onion, ginger, and garlic in a food processor and blend into a paste. Then, combine the chicken, paste, and egg in the sealable bag. Pour the panko into the bag, shake to coat each chicken piece, and set aside.
- For the Air Fryer: Preheat your air fryer to 390 degrees Fahrenheit and set the cooking timer to 8 minutes. Lay the chicken pieces flat with at least ½-inch space in between in the basket. You may have to repeat this process if you do not have enough space. Once the chicken is cooked, set aside on a sheet pan or tray (or leave it in the air fryer with it turned off).
- For the Oven: Preheat your oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper. Place the breaded chicken in a single layer on the sheet pan. Lightly spray or drizzle the tops with olive oil to help them crisp up. Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through, reaching an internal temperature of 165 degrees Fahrenheit.
- Make the Garnish: Fill a medium bowl with iced water while the chicken cooks. Then, thinly slice the scallions, onion, and red radish and place them in the bowl. Add the cilantro as well; this helps them stay crisp and fresh, enhancing their texture and flavor. Finally, thinly slice the jalapeno and set them aside. Immediately wash your hands and tools after slicing chilies, and do not rub your eyes.
- Make the Sauce: In a small mixing bowl, combine the gochujang, brown sugar, soy sauce, black vinegar, sesame oil, and water; mix well and set aside. Heat the wok or a large frying pan with oil on medium-high heat. Slowly pour in the sauce mixture, but it will bubble up quickly. Toss in the chicken and broccoli and remove from the heat immediately.
- Serve: Plate up the rice and top it with the chicken. Drain the scallion mixture from the iced water, shake off any excess water, and place it on the chicken. Then garnish with the jalapenos and black sesame seeds.
Video
Nutrition
Calories: 508kcal | Carbohydrates: 50g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 573mg | Potassium: 823mg | Fiber: 3g | Sugar: 10g | Vitamin A: 797IU | Vitamin C: 56mg | Calcium: 105mg | Iron: 2mg
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