KOREAN GOCHUJUNG SPICY CHICKEN BOWL
We discovered the joys of Korean food many years ago in our travels and our entire family has since become ardent fans of it. It is in my top 3 favourite cuisines alongside Mexican and Italian. Feed me a dish from any of those 3 and I am content.
This delicious meal in a bowl is sticky, sweet, salty, and spicy…all of the best components in one yummy dish. Feel free to adjust the Gochujang and sriracha to your personal heat preference.
Serves 4 - 6 people
INGREDIENTS
5 tbsp Vegetable oil
Chicken:
1 egg white, lightly beaten
4 tbsp cornstarch
½ tsp salt
½ tsp pepper
½ tsp garlic powder
1 tsp gochujung
1/2 tsp sriracha
4 chicken breast fillets, cubed into bite-size chunks
Sauce:
1/2 cup Gochujang
2 tsp sriracha sauce
1 cup brown sugar
1 cup honey
5 tsp rice vinegar
2 tsp soy sauce
1 tbsp fresh lime juice (more to taste preference)
Serve with any or all of the following:
Steamed rice
Sesame seeds
Diced Mango
Green onions
Diced cucumber
Shredded red cabbage
Cilantro
Lime wedges (the squeeze of lime adds a lovely acidic twist)
DIRECTIONS:
Heat the oil in a wok or large frying pan until very hot.
While the oil is heating, add the beaten egg white, gochujung, garlic powder, salt and pepper & cornstarch to the chicken and mix until the chicken is thoroughly coated.
Add the chicken in 3-4 batches to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. Remove cooked chicken from the pan and place in a pan or bowl lined with paper towels. Continue until all of the chicken is cooked. Drain the oil. Return wok to stove.
Combine the sauce ingredients into the hot wok, stir and boil on high heat until the sauce reduces for about 3-4 minutes. Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
Remove from heat and serve over steamed rice with your preferred toppings or as suggested above.
