Gochujang Korean Chicken with Kimchi and Pickled Radish Recipe

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Ingredients

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1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 3 tablespoons gochujang (Korean red pepper paste) 2 tablespoons soy sauce 1 tablespoon honey 1 tablespoon sesame oil 2 cloves garlic, minced 1 teaspoon grated ginger 2 tablespoons vegetable oil (for cooking) 1 cup kimchi, chopped 1 cup pickled radish, sliced

1

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In a bowl, mix together gochujang, soy sauce, honey, sesame oil, garlic, and ginger to create a marinade.

2

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Add chicken pieces and coat them evenly. Allow to marinate for at least 15 minutes.

3

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Heat vegetable oil in a skillet over medium heat. Add marinated chicken and cook until golden brown and fully cooked, about 6-8 minutes.