Honey Gochujang Chicken

Von Just One Cookbook · 20 Min.

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Zubereitung

1. Mix the sauce: combine 1 Tbsp gochujang, 1 Tbsp mirin, 1 Tbsp honey and 1 Tbsp soy sauce in a small bowl. Set aside. Mince or crush 2 cloves garlic and set aside.
2. Cut the chicken breast into 1½-inch (4 cm) squares of even thickness, cutting at an angle. Season both sides with ¼ tsp Diamond Crystal kosher salt (half that amount of table salt) and ⅛ tsp black pepper.
3. Dust the chicken all over with 2 Tbsp potato starch or cornstarch, shaking to coat lightly.
4. Preheat a pan over medium heat, then add 1 Tbsp neutral oil. Add half the chicken in a single layer with space between pieces. Sear for about 3 minutes, flip and sear the other side for 2 minutes. Remove the chicken; it should be nearly cooked through.
5. If using carbon steel, add 1 more Tbsp neutral oil. Sear the second batch on both sides for a total of 5 minutes, flipping after the first 3 minutes. Remove from the pan.
6. Wipe out the pan with paper towel, add the reserved 1 Tbsp neutral oil, and sauté the garlic until fragrant without browning.
7. Return the chicken to the pan, toss with the garlic, add the sauce and stir until the sauce simmers and coats the chicken glossy. If the sauce sticks, add 2–4 Tbsp water as needed.
8. Transfer to a serving dish, garnish with ½ tsp toasted white sesame seeds and serve. Store leftovers in an airtight container for up to 3 days in the fridge or 1 month in the freezer.

Zusammengefasst aus dem Video von Just One Cookbook. Schau es dir für die Details an.

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