Elise Jesse Elise Jesse

Gochujang Chicken

Crispy, oven-baked chicken bites get tossed in a sweet, savory, and slightly spicy gochujang glaze that tastes as if it came from a restaurant. Served over fluffy basmati rice, this meal delivers big flavor, plenty of protein, and comes together with ingredients you can easily keep on hand to create the easiest, most flavorful sauce. This meal feels indulgent, but it fits right into a busy weeknight routine.

-Elise Jesse

Ingredients

2 Chicken Breasts
3 tablespoons baking powder

1 tsp onion powder

1tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper


For the Sauce

2 tbsp Gochujang
2 cloves of garlic, grated
1/2 inch ginger, grated
2 tbsp honey
4 tbsp soy sauce
2 tbsp brown sugar
1 tsp sesame oil

Rice

½ cup bismati rice

1 ¼ cup chicken broth

pinch of salt


Directions

  1. Combine seasonings in 1 bowl and pat chicken breasts dry.

  2. Season chicken and place uncovered on the bottom area of your fridge 2 hours before cooking (optional). You can absolutely season before cooking as well.

  3. Line a dark baking sheet with parchment paper and set aside. Heat the oven to 400 degrees F.

  4. Slice the chicken into cubes as uniformly as possible and add them to the baking sheet. Bake for ten minutes before flipping and baking another 6-7 or until the internal temp reaches 155-160 (we will cook it the rest of the way in the sauce).

  5. While the chicken is baking, add gochujang, ginger, garlic, honey, soy sauce, brown sugar, and sesame oil to a bowl and mix well.

  6. Pour the sauce into a skillet in the last 5 minutes of the chicken’s set cook time and place on medium-low heat to thicken slightly.

  7. In a pot with a tight-fitting lid, add rinsed rice, chicken broth, and salt, stir it, and cook on high until boiling. Turn the heat down to a simmer and cook according to the instructions on your rice container.

  8. Once the chicken has finished cooking in the coven, add it to the thickened sauce in the skillet and cook another 1-2 minutes. (If chicken is already at 165 degrees, turn the heat off on the skillet and just toss the chicken in the sauce.)

  9. Garnish with sesame seeds and spring onions.

Read More