Sticky Gochujang Stir Fry with Chicken (One Pan!)

Gochujang chicken stir fry with a wooden spoon taking a scoop out.

5 from 1 vote

Sticky Gochujang Stir Fry with Chicken (One Pan!)

Skip the takeout—this sweet, sticky, and spicy Gochujang Stir Fry is way more delicious! It's made with tender chicken that is kept moist with a simple velveting technique and then cooked until delightfully golden and crispy thanks to a quick coating of cornstarch. Add a 4 ingredient stir fry sauce and whatever veggies you have on hand for a weeknight dinner that your family will be looking forward to all day long!

Prep Time5

Cook Time40

Total Time45

Course: Dinner

Cuisine: Asian, Korean

Servings: -8

Calories: 539kcal

Author: Misty

Equipment

Ingredients

2 tablespoon water
1 teaspoon salt
½ teaspoon baking soda
2 teaspoon sugar
½ teaspoon pepper
4 teaspoon sesame oil
2 tablespoon soy sauce
2.5 lbs chicken breast cut into ½ inch or ¾ inch pieces
4 tablespoon cornstarch

Stir Fry

5-6 tablespoon olive oil divided
1 medium onion ¾ inch chunks
1 bell pepper 1 inch chunks
½ zucchini ½ inch half moon slices
1 head broccoli small florets
1 tablespoon garlic

Sauce

¼ cup soy sauce
½ cup honey
¼ cup gochujang paste
2 tablespoon rice vinegar

Instructions

Combine the velveting ingredients (excluding the cornstarch) in a medium bowl with a whisk until dissolved. Add the chicken and mix well, then set aside for 10 minutes.
2 tablespoon water, 1 teaspoon salt, ½ teaspoon baking soda, 2 teaspoon sugar, ½ teaspoon pepper, 4 teaspoon sesame oil, 2 tablespoon soy sauce, 2.5 lbs chicken breast
Meanwhile, heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Once hot, add the veggies and cook for 6-8 minutes, stirring only occasionally. Once the veggies are tender-crisp, remove and set aside.
1 medium onion, 1 bell pepper, ½ zucchini, 1 head broccoli
While the veggies are cooking, combine sauce ingredients and set aside.
¼ cup soy sauce, ½ cup honey, ¼ cup gochujang paste, 2 tablespoon rice vinegar
In the now empty skillet, heat 2 more tablespoons of olive oil. While it is heating, add the cornstarch to the marinated chicken and give it a good stir until every piece is coated.
Once the oil is hot, add half of the chicken and cook it for 2-3 minutes without touching. Flip the chicken, cook for another 2-3 minutes, then remove to a plate.Add some additional oil and repeat this process with the remaining chicken. It usually sticks together, so I usually use a spatula to flip big sections of it simultaneously to make this part easy.
4 tablespoon cornstarch
In the now empty skillet, add a drizzle of oil and reduce the heat to medium. Add the garlic and saute for 30 seconds. Then add the sauce to the garlic and simmer for one minute.
1 tablespoon garlic
Add everything back to the pan and stir well, allowing the sauce to coat everything thoroughly. The skillet will be very full, so stir carefully. Serve immediately and enjoy!

Notes

Tips & Tricks

Let the chicken cook undisturbed so that it can get that really pretty brown color!
If you're serving this with rice, get it started before the stir fry so that everything is ready at the same time.
If your skillet isn’t quite big enough to fit everything, you can stir the chicken back into the sauce and just serve the veggies on the side.

Storage: Store leftovers in the fridge in an airtight container for 3-5 days. Keep every drip of that sauce, it's gold!

Reheating instructions: To restore some of the crisp, start it in the microwave for 1-2 minutes, then pop it under the broiler for a couple minutes. Another option is to use an air fryer at 400 degrees for 5-10 minutes, or until heated through. Watch it carefully to avoid burning the sauce.

Prep ahead instructions: Stir the sauce ingredients together, chop the chicken, and slice the veggies. Store everything in the fridge in separate sealed containers for 1-2 days, then cook as directed.

Freezer instructions: Stir the sauce ingredients together and cut the chicken. Place both in freezer-safe containers, then freeze for 2-3 months. Thaw completely at room temperature, then cook as directed.

Nutrition