This Honey Gochujang Chicken and refreshing Cold Ramen Salad are a dynamic duo that is perfect for weeknight dinners, offering a delightful combination of sweet, spicy, and savory elements without a lot of time commitment. In fact, you can have this dinner on the table in under 30 minutes.
Gochujang is a really flavorful Korean chili paste that adds tons of flavor to chicken. It’s spicy on its own, but when paired with honey, the heat evens out and you’re left with amazing flavor. We’re pairing it with this ramen salad because it’s a fun light salad that comes together quickly. Plus, we love ramen noodles, so any excuse to use them is taken.
Helpful Tips
- Ingredient Quality: For the best results, use fresh, high-quality ingredients. Fresh vegetables and quality chicken will elevate the flavors of your dishes.
- Marinate for Flavor: Allowing the cabbage to marinate in a bit of rice vinegar adds depth to the salad. It’s a simple step that makes a significant difference in flavor.
- Customize Your Salad: Feel free to add other vegetables or proteins to the Cold Ramen Salad based on your preferences. Bell peppers, cucumbers, or even grilled shrimp can be great additions!
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Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken thighs (or chicken breast)
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 clove garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon vegetable oil (for cooking)
- Sesame seeds and chopped green onions for garnish
Salad
- 6 ounces ramen noodles
- 1 ½ tablespoon toasted sesame oil divided
- 3 cups cabbage finely shredded
- 1 cup red cabbage finely shredded
- 2 cups matchstick carrots
- 6 ounces shelled edamame
- 3 green onions sliced thinly
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar
- 2 teaspoons Sriracha
- 2 teaspoons brown sugar
Instructions
Chicken
- In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Heat a large skillet over medium-high heat and add the vegetable oil.
- Pat the chicken thighs dry with a paper towel and season lightly with salt and pepper. Place them in the hot pan and sear for 3-4 minutes per side.
- Reduce the heat to medium-low. Pour the prepared sauce over the chicken, ensuring it coats each piece.
- Cover the pan and let the chicken cook for 10-15 minutes, turning occasionally to ensure even cooking and glazing.
- Remove the lid and increase the heat slightly to allow the sauce to thicken and caramelize, about 3-5 minutes.
- Sprinkle the chicken with sesame seeds and chopped green onions before serving.
Salad
- Cook the ramen noodles according to package instructions (do not add seasoning packets). Drain and rinse under cool water to cool the noodles. Toss with 1/2 tablespoon toasted sesame oil and transfer to a large serving bowl.
- Season the cabbage separately with salt, pepper, and a splash of the rice vinegar. Let the cabbage marinate while you mix the dressing.
- In a small bowl, whisk together the rice vinegar, soy sauce, black vinegar, remaining 1 tablespoon sesame oil, Sriracha, and brown sugar.
- Add the marinated cabbage, carrots, edamame, and green onion to the bowl with the ramen. Pour on the dressing and toss everything to coat. Cover and chill for an hour before serving for more integrated flavor.
Video
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.