Spicy Honey Gochujang Chicken

Prep Steps

• 1 1/4 lbs boneless, skinless chicken thighs into bite-size pieces {do:cut}
• 4 cloves garlic {do:mince}
• 2 green onions {do:slice}

Velvet the Chicken

In a bowl, mix until every piece is well coated...

• 1 1/4 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1/4 tsp baking soda
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tsp sesame oil
• 1 tbsp soy sauce
• 3 tbsp cornstarch

Mix the Sauce

In a small bowl, whisk together...

• 2 tbsp soy sauce
• 1/4 cup honey
• 2 tbsp gochujang{tip:Korean red chili paste, usually in the international aisle in a red tub.}
• 1 tbsp rice vinegar

Cook the Chicken

In a large nonstick skillet over medium-high heat, heat...

• 4 tbsp vegetable oil

Cook the chicken in batches, turning, until cooked through, 3–4 minutes per batch. Set aside.

Glaze & Serve

Lower the heat to medium-low, add and stir until fragrant, about 30 seconds...

• 4 cloves garlic, minced

Pour in the sauce. When it starts to bubble, return the chicken and toss until coated. Garnish with...

• 2 green onions, sliced
• 1 tsp sesame seeds

Serve with white rice.