Sweet Spicy Gochujang Chicken

Gochujang obsession continues. Very sweet and sour with a kick.

Ingredients

• 500g boneless skinless chicken thighs, diced

• ½ onion, diced

• 1/3 cup cornstarch

• ¼ cup vegetable oil

• 1 spring onion, finely sliced (optional garnish)

• 1/2 tsp sesame seeds, toasted (optional garnish)
  

Sauce:

• 2 cloves garlic, minced

• 2 tbsp granulated sugar

• 2 tbsp Gochujang

• 2 tbsp light soy sauce

• 2 tsp sesame seeds, toasted

• 1 tsp sesame oil, toasted

• 1 tbsp cornstarch

• 250ml water, room temperature

Method

1. Combine sauce ingredients in a small bowl.

2. In another bowl combine diced chicken and cornstarch and mix until coated.

3. In a large wok on medium-high, heat vegetable oil and add the chicken and fry until golden brown and crispy, about 7-10 mins OR spray air fryer with sufficient oil, place coated chicken into the basket in a single layer, lightly spray the chicken with oil and air fry at 200C for 10-12 mins until desired crispiness.

4. Remove and set aside on a plate lined with kitchen roll to absorb the excess oil.

5. Heat the leftover oil on a medium high heat, fry diced onion until translucent.

6. Pour in sauce and allow it to simmer to thicken.

7. Once the sauce has thickened, reduce to medium heat and add the fried chicken, mix to coat evenly.

8. Garnish with green onions and sesame seeds (I did not do this, was a busy weeknight).