Takeout remakes · Korean

Sticky Gochujang Chicken

Name: Sticky Gochujang Chicken
Total time: 25 min
Cuisine: Korean
Ingredients: 1 cup jasmine rice; 1 1/2 cups water; 2 lb boneless skinless chicken thighs, cut into large pieces; 1 tablespoon canola oil; 4 cups broccoli florets; 3 tablespoons water; 3 tablespoons gochujang; 2 tablespoons honey; 1 tablespoon low-sodium soy sauce; 1 tablespoon rice vinegar; 2 cloves garlic, grated; 1 teaspoon toasted sesame oil; 1 teaspoon sesame seeds; 2 scallions, thinly sliced

Spicy-sweet glazed thighs with broccoli and rice.

25 min total23 min activeMakes 4 bowls

High-proteinMethod in Pro

Gochujang brings heat, sweetness and a deep fermented savour all at once, so the glaze needs only honey, soy and a splash of vinegar. The thighs are seared hard first so the glaze has something to cling to. Broccoli steams in the same pan.

Ingredients

For 4 bowls.

Rice

1 cup jasmine rice
1 1/2 cups water

Chicken

2 lb boneless skinless chicken thighs, cut into large pieces
1 tablespoon canola oil
4 cups broccoli florets
3 tablespoons water

Glaze

3 tablespoons gochujang
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
2 scallions, thinly sliced

Method

Rinse the rice, then bring it to a boil with the water in a pot. Cover, turn the heat to low and cook 15 minutes. Leave it covered off the heat.
Timer 15 min
While the rice cooks, stir the gochujang, honey, soy sauce, vinegar, garlic and sesame oil together.

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Tips

Gochujang varies in heat between brands; start with less if yours is labelled hot.
Add the glaze off high heat; the honey scorches quickly.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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