Korean Chicken

KOREAN CHICKEN

 20 M 1 H, 10 M Serves 4

INGREDIENTS

• 680 g boneless, skinless chicken breasts or thighs, cut into 1-inch (25-mm) chunks
• 1/2 cup diced onion (70 g)
• 60 ml store-bought or homemade gochujang sauce
• 3 cloves garlic, minced
• 1 tablespoon seasoned rice wine vinegar
• 2 teaspoons sesame oil
• Kosher salt and freshly ground black pepper, to taste
• 1 to 3 tablespoons mild vegetable oil
• 3 tablespoons canned chicken broth or homemade chicken stock
• 1 teaspoon toasted sesame seeds

DIRECTIONS

1. In a large resealable plastic bag, combine the chicken, onion, 3 tablespoons gochujang, the garlic, vinegar, and sesame oil and season with salt and pepper. Seal and place in the fridge, turning the bag occasionally, for at least 30 minutes and up to overnight.

2. Drain the chicken and discard the marinade. In a large skillet over medium-high heat, warm 1 tablespoon vegetable oil. Working in batches, add the chicken and cook, stirring as needed, until golden brown and cooked through, 4 to 5 minutes. It may be necessary to add a little more oil or reduce the heat a little. Stir in the stock and cook, stirring and scraping up the browned bits with a wooden spoon. Remove from heat.

3. Stir in the remaining 1 tablespoon gochujang and the sesame seeds and season with salt and pepper to taste. Serve immediately. (Leftovers keep very well in the refrigerator for 3 to 4 days and reheat well in the microwave in 30-second intervals until heated through.)