Sticky Honey Gochujang Chicken
The Sticky Honey Gochujang Chicken brings a delightful heat and sweetness that pairs wonderfully with the crunchy, refreshing Cold Ramen Salad.
Servings: 4 servings
Calories: 623kcal
Ingredients
For the chicken:
- 1 1/2 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
For the salad:
- 6 ounces ramen noodles
- 1 1/2 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
- 1/4 cup rice vinegar plus 2 tablespoons for the cabbage
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar
- 2 teaspoons Sriracha
- 2 teaspoons brown sugar
Instructions
For the 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.
For the 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 2 tablespoons of 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
Calories: 623kcal | Carbohydrates: 58g | Protein: 49g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 2186mg | Potassium: 1355mg | Fiber: 7g | Sugar: 19g | Vitamin A: 11157IU | Vitamin C: 43mg | Calcium: 125mg | Iron: 5mg