Gochujang Chicken Breast
, 4 servings
Strips of chicken marinated in a sweet-spicy gochujang glaze, seared in batches and finished with green onion and sesame.
| 450 g boneless skinless chicken breast, cut into strips | Cut chicken into strips | Marinate 30 min – 6 hr, rest 30 min | Sear batch 1, 3 min, remove | Sear batch 2 in remaining oil | Return batch 1, add onions, stir-fry 1 min | Top with green onions & sesame seeds |
| 1 1/2 tablespoons gochujang paste | Mix marinade ingredients | |||||
| 1 tablespoon soy sauce | ||||||
| 1 1/2 tablespoons apricot jam | ||||||
| 1 teaspoon sesame oil | ||||||
| 1/4 – 1/2 teaspoon gochugaru (Korean pepper flakes) | ||||||
| 2 teaspoons fish sauce | ||||||
| 1 teaspoon rice vinegar | ||||||
| 1 tablespoon vegetable oil (for the first batch) | ||||||
| 1 tablespoon vegetable oil (for the second batch) | ||||||
| 2/3 of 2-3 green onions, finely sliced (for the pan) | ||||||
| 1/3 of 2-3 green onions, finely sliced (to garnish) | ||||||
| 2 teaspoons toasted sesame seeds |
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