Description
How to make Korean chicken breasts with gochujang, soy sauce and garlic that deliver restaurant-quality flavor in your own kitchen.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1 tsp kosher salt
- 1/2 tsp black pepper
Korean Marinade
- 1/4 cup soy sauce, low sodium preferred
- 3 tbsp gochujang paste
- 2 tbsp brown sugar, packed
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, finely chopped
For Cooking
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds, for garnish
- 2 green onions, sliced, for garnish
- 1 tsp red pepper flakes, optional
Instructions
- Prep Chicken: Season chicken breasts with salt and pepper, then pound to even 3/4-inch thickness. This ensures uniform cooking and prevents dry, overcooked edges.
- Make Marinade: Whisk together soy sauce, gochujang, brown sugar, rice vinegar, sesame oil, garlic, ginger, and green onions until smooth and well combined.
- Marinate Chicken: Place chicken in marinade for 15-30 minutes, turning once halfway through. Don’t marinate longer than 2 hours or the acid will make it mushy.
- Heat Pan: Heat vegetable oil in large skillet over medium-high heat until shimmering. The pan should be hot enough that marinade sizzles when chicken hits it.
- Sear Chicken: Cook chicken 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Don’t move it too early or you’ll miss that caramelization.
- Rest and Slice: Let chicken rest 5 minutes before slicing against the grain. This keeps all those delicious juices locked in where they belong.
- Garnish and Serve: Sprinkle with sesame seeds, sliced green onions, and red pepper flakes if desired. Serve immediately while the chicken is still warm and aromatic.
Notes
- Don’t marinate longer than 2 hours or the chicken will become mushy from the acid.
- Reserve some clean marinade before adding raw chicken to use as a serving sauce.
- Pound chicken to even thickness for consistent cooking throughout.
- Let chicken rest 5 minutes after cooking to retain juices.
- Store leftovers in the refrigerator for up to 4 days in an airtight container.
- Toast sesame seeds in a dry pan for 2-3 minutes for enhanced nutty flavor.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 8g
- Protein: 35g