Spicy Gochujang Chicken Wok

Step 1

Cut chicken thighs into 1.5-inch bite-sized pieces and pat dry with paper towels. This helps them brown better and cook evenly in the wok.

Step 2

In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, honey, and water until smooth. Set the sauce aside—this is your flavor base.

Step 3

Prepare your vegetables: mince garlic and ginger, dice the red bell pepper, and slice the onion into bite-sized pieces. Green onions can be sliced at an angle just before serving.

Step 4

Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute. Working in batches if needed, add chicken and sear 4-5 minutes per side until golden brown and cooked through. Remove to a plate and set aside.

Step 5

In the same wok, add a bit more oil if needed, then add minced garlic and ginger. Stir-fry over medium-high heat for 30 seconds until fragrant, then add diced onion and red bell pepper.

Step 6

Stir-fry the vegetables for 3-4 minutes until slightly softened but still crisp, stirring constantly. Pour in the gochujang sauce and bring to a gentle simmer.

Step 7

Return the chicken to the wok and toss to coat evenly with the spicy sauce. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and clings to the chicken.

Step 8

Taste and adjust seasonings with soy sauce or honey if needed. Garnish with sliced green onions and sesame seeds, then serve immediately over cooked white rice.