Gochujang Honey Glazed Chicken Breast
This flavorful recipe brings together the perfect balance of sweet, spicy, and tangy flavors in a quick and delicious chicken dish. Serve with steamed rice or potatoes for a comforting meal.
This flavorful recipe brings together the perfect balance of sweet, spicy, and tangy flavors in a quick and delicious chicken dish. Serve with steamed rice or potatoes for a comforting meal.
Ingredients
For the Chicken
- 2piecepasture-raised chicken breasts
- 2tspcornstarch
- Salt and pepper to taste
- 2tbspvegetable oil
For the Glaze
- 1tbspginger, crushed
- 3clovegarlic, minced
- 1tbspchili flakes
- 3tbsphoney
- 2tspsoy sauce
- 1tspfireball chilies (optional)
- 2tspgochujang paste
- 1cupwater or chicken broth
- 1/2piecefresh lemon, juiced
How to make Gochujang Honey Glazed Chicken Breast
Prep the Chicken
Pat the chicken breasts dry with a paper towel.
Slice each breast in half horizontally to create thin pieces.
Lightly coat the chicken slices with cornstarch, then shake off any excess.
Sear the Chicken
Heat 1 tbsp of vegetable oil in a skillet over medium-high heat.
Sear the chicken breasts for 2-3 minutes per side until golden brown. Remove and set aside.
Prepare the Glaze
In the same skillet, add a drop of oil and reduce the heat to medium-low.
Add the ginger and garlic, cooking until fragrant (about 30 seconds).
Pour in the water or chicken broth, stirring to loosen any browned bits from the skillet.
Add the honey, gochujang paste, soy sauce, chili flakes, and fireball chilies.
Squeeze in the lemon juice and stir to combine.
Let the glaze simmer uncovered for 2-3 minutes, allowing it to thicken slightly.
Return the seared chicken breasts to the skillet, spooning the glaze over them.
Cover and cook over low heat for 5 minutes, ensuring the chicken is cooked through and coated in the sauce.
Transfer the glazed chicken to a plate and drizzle any remaining sauce on top.
Serve with steamed rice, mashed potatoes, or roasted vegetables.
Tips & Tricks
Use a light cornstarch coating for a subtle crispiness.
Adjust spice levels by adding more or less gochujang or chili flakes to suit your heat preference.
The glaze can be prepared in advance and stored in the fridge for up to 3 days.
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Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia