Description
Sizzling Korean Chicken Breasts bring a zesty kick to your dinner table with a marinade that packs serious flavor punch. Tender chicken soaks up savory soy sauce, garlic, and ginger, creating a meal your taste buds will absolutely adore.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Marinade and Seasoning:
- 2 tablespoons cornstarch
- ¼ cup gochujang
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon minced garlic
- ½ teaspoon ground ginger
- ½ teaspoon grated ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
Garnish and Serving:
- Sesame seeds
- Chopped green onions
- Cooked rice
- Steamed vegetables
Instructions
- Flatten each chicken breast to ½ inch thickness using a meat mallet. This ensures even cooking and tender meat.
- Create a quick marinade by mixing 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, ½ teaspoon ground ginger, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper in a bowl.
- Submerge chicken in the marinade and refrigerate for 30 minutes to absorb maximum flavor.
- Remove chicken and pat dry with paper towels. Dust each piece with 2 tablespoons cornstarch, shaking off excess for a crispy exterior.
- Prepare the sauce by combining ¼ cup gochujang, 2 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 teaspoon minced garlic, ½ teaspoon grated ginger, and ¼ teaspoon red pepper flakes in a saucepan.
- Heat sauce over medium heat for 5-7 minutes, stirring constantly until it thickens. Add 2 tablespoons water to adjust consistency if needed.
- Heat a skillet to medium-high with oil. Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165F.
- Transfer cooked chicken to a large bowl and pour warm sauce over each piece, gently tossing to coat evenly.
- Sprinkle with sesame seeds and chopped green onions. Serve immediately alongside steamed rice and vegetables.
Notes
- Pound chicken evenly to ensure consistent cooking and maximum sauce absorption.
- Allow chicken to marinate in the refrigerator for deeper flavor penetration and tenderness.
- Choose between pan-frying or baking depending on your preferred cooking method and kitchen setup.
- For gluten-free adaptation, substitute tamari for soy sauce and use a gluten-free cornstarch alternative.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg