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14Ingredients
20Minutes
370Calories
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Description
The sweet and spicy flavors of this dish echo Korean fried chicken wings, but without the hassle of deep frying. Look for gochujang, a sweet and spicy Korean red pepper paste, in the International aisle of many grocery stores, at an Asian market, and online. The recipe is a Yummly original created by Julia Lee.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Thinly slice green onions and set aside. Cut chicken into 1-inch pieces. Combine chicken, salt, cornstarch, and water in a medium bowl; then, set mixture aside.
- Peel and finely grate ginger using a hand-held rasp-style grater or box grater; transfer ginger to a small mixing bowl. Grate or mince garlic. Add it to the ginger with the gochujang, mirin, honey, sesame oil, and vinegar, and stir until well-combined. Set sauce aside.
- Heat a large, heavy-bottomed frying pan over medium-high heat. Once hot, add oil, swirling to coat bottom. Add chicken and spread pieces into a single layer. Cook until well-browned on underside, 2-3 minutes. Turn pieces over and cook until browned on second side, 2-3 minutes. Transfer chicken to a bowl.
- Reduce heat to medium-low and add sauce mixture to pan. Cook, stirring constantly, until hot, about 30 seconds. Return chicken to pan and toss until well coated.
- Transfer chicken to a serving plate. Sprinkle with sesame seeds and reserved green onions, and serve immediately.
NutritionView More
370Calories
Sodium27% DV650mg
Fat29% DV19g
Protein69% DV35g
Carbs4% DV12g
Fiber4% DV1g
| Calories370Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol160mg53% |
| Sodium650mg27% |
| Potassium480mg14% |
| Protein35g69% |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber1g4% |
| Sugars5g10% |
| Vitamin A2% |
| Vitamin C2% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(93)
Gina 19 days ago
I used chicken breast instead of thighs and wine instead of mirin but the recipe came out well. The sauce is the real star. The chicken preparation was nothing special but overall the meal was enjoyable.
Stacey a month ago
Loved it! So did the whole fam. I added soy sauce to the sauce and it was just the balance of sweet, spicy, and salty that I was after, but will try it just as recipe calls for next time. Winner!
Katherine a month ago
It was reallyyyy good, especially when I let the chicken simmer in the sauce while flipping it pretty often for a few extra minutes so the sauce would be thicker
Cassidy Duan 2 months ago
Good but not as sticky and crunchy as expected. Next time I plan on adding more corn starch and adding some to the sauce to thicken it
William West 2 months ago
It wasn’t perfect but it was really good. I did use 3 tablespoons of honey rather than one and it was still plenty spicy. Had it over white rice which was great.
Robert Kelly 3 months ago
It was quite good. I added rice and stir fry vegetables to it and it was pretty good.
Brent Miller 3 months ago
very good but hard to find the gochujang around my area. Would like to know what i could substitute instead of that, i used a red pepper soy sauce and sugar mix to try and get it hot and sweet i saw online but would love a recipe or just something instead of that sauce. otherwise very good
YumChef 4 months ago
This was delicious and the finished dish looked just like the photo. I did use a mild version of the red pepper paste and I’m glad I did. It still had some heat.
Kelly Bishop 4 months ago
It was a bit spicy, but good. id use more ginger and less chili paste next time
Carrin 4 months ago
Very good. It was delicious. For me, it was quite spicey but I will definitely make it again.