EASY MEALS FOR 2 EP 22 Crispy Gochujang Chicken Thighs Ingredients Really a meal for 1 because someone ate all of it :) Chicken * 400–450 g boneless, skinless chicken thighs, cut into bite-sized pieces * 1/2 teaspoon salt * 1/2 teaspoon garlic powder * 1/2 teaspoon black pepper * 3 tablespoons cornstarch * 3–4 tablespoons neutral oil, for shallow-frying, enough to cover bottom of pan Spicy gochujang sauce * 1 tbsp butter * 1½ tablespoons gochujang * 1 tablespoon soy sauce * 1 tablespoon brown sugar * 1 tablespoon rice vinegar * 2 teaspoons sesame oil * 3 cloves garlic, finely minced * 1 teaspoon grated ginger * 1/4 cup water For serving * Steamed rice * Sliced green onion * Toasted sesame seeds * Cucumber, optional Instructions 1. Pat the chicken thighs dry and cut them into bite-sized pieces. Season with salt, garlic powder, black pepper. 2. Add the cornstarch and toss until the chicken is evenly coated with a thin, dry layer. 3. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and shallow-fry for 4–5 minutes per side, or until golden, crispy and cooked through. Work in batches if necessary. 4. Transfer the chicken to a plate. Carefully remove the oil, add butter to skillet. 5. Reduce the heat to medium-low. Add the garlic and ginger and cook for about 30 seconds. 6. Stir in the gochujang, soy sauce, honey, rice vinegar, sesame oil, water and optional gochugaru. Simmer for 1–2 minutes, stirring, until glossy and slightly thickened. 7. Return the chicken to the skillet and toss for 30–60 seconds, until evenly coated. Don’t cook it in the sauce for too long or the coating will soften. 8. Serve immediately over rice and finish with green onion and sesame seeds. #chicken #koreanchicken #cooking #EasyRecipe #creatorsearchinsights - @foodierandy