Spicy Gochujang Chicken Wok

Ingredients

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• ½ cup water
• 1.5 lb boneless skinless chicken thighs
• 2 tbsp vegetable oil
• 4 cloves garlic
• 1 tbsp ginger
• 1 whole red bell pepper
• 1 medium onion
• 2 whole green onion
• 1 tbsp sesame seeds
• 2 cup cooked white rice

Instructions

1. 1

   Cut chicken thighs into 1.5-inch bite-sized pieces and pat dry with paper towels. This helps them brown better and cook evenly in the wok.

2. 2

   In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, honey, and water until smooth. Set the sauce aside—this is your flavor base.

3. 3

   Prepare your vegetables: mince garlic and ginger, dice the red bell pepper, and slice the onion into bite-sized pieces. Green onions can be sliced at an angle just before serving.

4. 4

   Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute. Working in batches if needed, add chicken and sear 4-5 minutes per side until golden brown and cooked through. Remove to a plate and set aside.

5. 5

   In the same wok, add a bit more oil if needed, then add minced garlic and ginger. Stir-fry over medium-high heat for 30 seconds until fragrant, then add diced onion and red bell pepper.

6. 6

   Stir-fry the vegetables for 3-4 minutes until slightly softened but still crisp, stirring constantly. Pour in the gochujang sauce and bring to a gentle simmer.

7. 7

   Return the chicken to the wok and toss to coat evenly with the spicy sauce. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and clings to the chicken.

8. 8

   Taste and adjust seasonings with soy sauce or honey if needed. Garnish with sliced green onions and sesame seeds, then serve immediately over cooked white rice.

Tools you’ll need

• Large wok or skillet (14-inch preferred)
• Small mixing bowl
• Whisk
• Tongs or wooden spoon

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