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Home Pittige kip met gochujang en sesam

Spicy Chicken Asian Quick Korean Weeknight dinner

Do you like food that really hits? This spicy chicken with gochujang is your recipe. The Korean chili paste gives a deep, fiery flavor you won't forget. Fry the chicken until nicely golden in a frying pan without non-stick coating for that perfect, crunchy crust. Serve with steamed rice and you've got a meal to savor.

x_ckl_recipe_markerSpicy chicken with gochujang and sesame Juicy chicken breast with a spicy gochujang marinade, golden-brown fried in a skillet. Simple, quick and with a serious kick. How to make spicy chicken with gochujang and sesame? Main course Korean 4 people 15 min 5 min 60 min

Mix the gochujang, soy sauce, sesame oil, garlic, ground ginger, honey and rice vinegar in a bowl until you have a smooth marinade.
Cut the chicken breasts into even strips about 2 cm wide. Add the chicken to the marinade and toss well so everything is coated. Let marinate for at least 20 minutes, or longer if you have the time.
Heat the skillet over medium-high heat. Add a splash of sunflower oil and wait until the oil is very hot.
Fry the chicken strips in batches so the pan isn't overcrowded. Cook 3 to 4 minutes per side over medium-high heat until the chicken is golden brown and cooked through. Don't press down on the chicken while frying — that helps keep a crispy crust.
Let the fried chicken strips rest briefly on a plate. Then fry the remaining chicken the same way.
Sprinkle with sesame seeds and sliced spring onion just before serving. Serve immediately with steamed white rice and optionally some lime on the side for extra freshness.

Spicy Chicken Asian Quick Korean Weeknight dinner 600 g chicken breast 3 tbsp gochujang 2 tbsp soy sauce 1 tbsp sesame oil 2 garlic cloves, finely grated 1 tsp ground ginger 1 tbsp honey 1 tbsp rice vinegar 2 tbsp sunflower oil (for frying) 2 tbsp sesame seeds 3 spring onions, thinly sliced 1 lime, cut into wedges 300 g steamed white rice (as a side) Frying pan Mixing bowl Kitchen knife Cutting board Grater Spatula or tongs Frying pan without Non-stick coating frying-pan-without-non-stick-coating Mixing Bowl mixing-bowl Spatula spatula Serving Tongs serving-tongs Beka Frying pan Maestro 5-Ply Ø 24 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Pittige Koreaanse Bulgogi met Gochujang foodies-pittige-koreaanse-bulgogi-met-gochujang-2 Warme linzen-salade met geschroeide halloumi en geroosterde paprika foodies-warme-linzen-salade-met-geschroeide-halloumi-en-geroosterde-paprika Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter

Recipe

Spicy chicken with gochujang and sesame

Juicy chicken breast with a spicy gochujang marinade, golden-brown fried in a skillet. Simple, quick and with a serious kick.

Course	Main course
Kitchen	Korean
Servings	4 people

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Total	60 min

Equipment

Frying pan
Mixing bowl
Kitchen knife
Cutting board
Grater
Spatula or tongs

Ingredients

600 g chicken breast
3 tbsp gochujang
2 tbsp soy sauce
1 tbsp sesame oil
2 garlic cloves, finely grated
1 tsp ground ginger
1 tbsp honey
1 tbsp rice vinegar
2 tbsp sunflower oil (for frying)
2 tbsp sesame seeds
3 spring onions, thinly sliced
1 lime, cut into wedges
300 g steamed white rice (as a side)

How to make spicy chicken with gochujang and sesame?

Mix the gochujang, soy sauce, sesame oil, garlic, ground ginger, honey and rice vinegar in a bowl until you have a smooth marinade.
Cut the chicken breasts into even strips about 2 cm wide. Add the chicken to the marinade and toss well so everything is coated. Let marinate for at least 20 minutes, or longer if you have the time.
Heat the skillet over medium-high heat. Add a splash of sunflower oil and wait until the oil is very hot.
Fry the chicken strips in batches so the pan isn't overcrowded. Cook 3 to 4 minutes per side over medium-high heat until the chicken is golden brown and cooked through. Don't press down on the chicken while frying — that helps keep a crispy crust.
Let the fried chicken strips rest briefly on a plate. Then fry the remaining chicken the same way.
Sprinkle with sesame seeds and sliced spring onion just before serving. Serve immediately with steamed white rice and optionally some lime on the side for extra freshness.

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A good frying pan really makes the difference with this recipe. High heat, even heat distribution and a robust surface create that crispy, caramelizing crust on the chicken. That way you get the most out of your marinade and taste every ingredient at its best.

Want it even spicier? Add an extra spoonful of gochujang or garnish with freshly sliced red chili. Spicy food is simply best shared, so put the pan in the middle of the table and enjoy.