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- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces - 1/4 cup cornstarch - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1/4 cup soy sauce - 2 tablespoons gochujang (Korean chili paste) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 green onion, sliced - 1 tablespoon sesame seeds To create this sweet and spicy treat, gather all the ingredients listed above. The chicken thighs provide a juicy base, and the cornstarch helps achieve a crispy texture. The flavoring ingredients are key to building that exciting taste. Gochujang is spicy and sweet, adding depth to the dish. Honey or maple syrup balances the heat, while soy sauce adds umami. Garlic and ginger enhance the dish with fresh notes. For garnishing, sliced green onions and sesame seeds add a nice crunch and pop of color. This combination creates a beautiful and tasty dish. To make the complete dish, follow the directions in the Full Recipe. First, take 1.5 lbs of chicken thighs. Cut them into bite-sized pieces. In a large bowl, toss the chicken with 1/4 cup of cornstarch. This helps make the chicken crispy when cooked. Next, heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer. Cook the chicken for 5 to 7 minutes, or until it turns golden brown and crispy. If needed, cook in batches to avoid crowding. Once done, remove the chicken and set it aside. In the same skillet, add 2 cloves of minced garlic and 1 tablespoon of minced ginger. Sauté these for about 1 minute until you smell their fragrance. Then, add the sauce ingredients: 1/4 cup of soy sauce, 2 tablespoons of gochujang, 2 tablespoons of honey, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Stir it all together and let it simmer for 2 to 3 minutes until it thickens. Now, return the cooked chicken to the skillet. Toss the chicken with the sauce until it's well coated. Cook everything together for an additional 2 minutes to let the chicken soak up those tasty flavors. Finally, remove the skillet from heat. Garnish your dish with sliced green onions and sesame seeds. Serve your sweet and spicy Korean chicken over steamed rice or in lettuce wraps for a delightful meal. For more detailed instructions, check out the Full Recipe. To make your Sweet and Spicy Korean Chicken truly shine, you can adjust the spice level. If you want it spicier, add more gochujang. For less heat, use less. This allows you to customize it to your taste. For the perfect sweetness, honey or maple syrup works great. They balance the heat and add rich flavor. When cooking, avoid overcrowding the pan. If you add too much chicken at once, it will steam rather than fry. This can make the chicken soggy. To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F. This ensures your chicken is safe to eat and juicy. For extra flavor, marinate the chicken in soy sauce and spices. This can be done for a few hours or even overnight. It helps the chicken absorb those rich flavors. Always use fresh ingredients when possible. Fresh garlic, ginger, and vegetables bring out the best taste in your dish. They make a big difference in the final result. For more details, check the Full Recipe. {{image_2}} You can easily switch the chicken for other proteins. If you want a plant-based option, use tofu. Just press and cut the tofu into pieces. For seafood lovers, shrimp works well too. Cook shrimp until pink, and it will soak up flavors nicely. For a vegetarian version, toss in assorted vegetables like bell peppers, carrots, or broccoli. They add color and crunch. Adjust the heat to fit your taste. If you want it milder, use less gochujang. You can also mix in some honey for extra sweetness. On the other hand, if you crave more heat, add red pepper flakes. Just a pinch can turn up the spice. Experimenting with these levels makes the dish your own. Switching up how you serve the dish can make it fun. Consider using lettuce wraps instead of rice. This lowers carbs and adds a crunchy texture. You can also pair it with different sides. Quinoa or noodles offer a tasty contrast. These options keep your meals fresh and exciting. For the full recipe, check the section above. When you finish your meal, let the chicken cool down. Then, place the leftovers in airtight containers. This helps keep the chicken fresh. You can store it in the fridge for up to 3 days. After that, the taste may change. To enjoy your leftovers, you can reheat them easily. Use a microwave or heat them on the stovetop. Make sure to warm them through completely. Adding a splash of water can help keep the chicken moist while reheating. This way, you won’t lose any of that delicious flavor. If you want to save some for later, freezing is a great option. You can freeze the chicken in portioned containers for up to 2 months. When you're ready to eat, thaw it overnight in the fridge. This keeps the chicken tasty and ready to enjoy again! You can use miso paste mixed with chili powder. This mix gives a nice, spicy flavor. Adjust the amounts to your taste. Yes! You can prepare the chicken and sauce ahead of time. Just combine them right before serving. This saves time and keeps the flavors fresh. To make it less spicy, reduce or remove the gochujang. You can also add more honey or maple syrup for sweetness. This balances the heat. No, you don’t need to deep fry the chicken. Pan-frying works well too. It gives the chicken a crispy texture without all that oil. This dish goes great with steamed rice, Korean kimchi, or stir-fried vegetables. They all add nice flavor and texture to your meal. This recipe for Sweet and Spicy Korean Chicken packs flavor with simple steps. You learned how to prep the chicken and make a rich sauce. I shared tips to customize spice levels and even substitute proteins. In summary, cooking this dish is fun and rewarding. With fresh ingredients, you can impress anyone. Enjoy the leftovers or try different side dishes. Happy cooking!

Sweet and Spicy Korean Chicken

Spice up your dinner with this sweet and spicy Korean chicken recipe! Made with tender chicken thighs and a flavorful mix of gochujang, honey, and garlic, this dish is easy to prepare and packed with bold flavors. Perfectly crispy and coated in a delicious sauce, serve it over rice or wrapped in lettuce for a delightful meal. Click through to discover the full recipe and bring a taste of Korea to your kitchen today!
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Ingredients
  

1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces

1/4 cup cornstarch

1 tablespoon vegetable oil

2 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup soy sauce

2 tablespoons gochujang (Korean chili paste)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 green onion, sliced (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Prepare the Chicken: In a large bowl, toss the chicken pieces with cornstarch until evenly coated. This will help to create a crispy texture once cooked.

    Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer, cooking for 5-7 minutes until golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan. Remove the chicken and set it aside.

      Make the Sauce: In the same skillet, add the minced garlic and ginger, sautéing for about 1 minute until fragrant. Then, add soy sauce, gochujang, honey, rice vinegar, and sesame oil. Stir to combine and let it simmer for 2-3 minutes until slightly thickened.

        Combine Chicken and Sauce: Return the cooked chicken to the skillet with the sauce, tossing until the chicken is well coated. Allow to cook together for an additional 2 minutes so that the chicken absorbs the flavors.

          Garnish and Serve: Once done, remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or with a side of lettuce for wrapping.

            Prep Time: 10 mins | Total Time: 30 mins | Servings: 4