Andrea Rivera Wawrzyn, Associate Food Editor at The Kitchn
Christine Gallary

As I write this, it’s high summer. Despite being an avid cook, I do not mix well with heat, and when summer rolls around I start to really prioritize quick dishes that can do double or even triple duty. One of my consistent go-tos are flavorful bite-sized mains that can be served in a number of different ways. Garlic butter steak bites go great with a side of grilled vegetables or wrapped in tortillas for an easy taco night, and honey-glazed salmon bites can be served over salad greens or tossed with pasta. 

My new favorite version is gochujang chicken, a flavorful dish that comes together in 30 minutes, making it perfect for hot summer nights when I have no interest in being in the kitchen any longer than that. It’s as tasty served over a bowl of white rice for dinner as it is tossed with greens for lunch the next day. 

Why You’ll Love It

• The perfect balance of spicy and sweet. Gochujang paste is the base for a simple stir-together sauce that includes sweet agave syrup (or honey) to balance bright heat with mellow sweetness.
• You only need one pan. The chicken and sauce cook together in the same skillet, so you only have one cooking vessel to wash after dinner.
• It’s ready in a flash. It only takes about half an hour, making it a great candidate for weeknight dinner, or really any time you don’t want to spend any extra time in the kitchen (like the peak of summer heat).

Key Ingredients in Gochujang Chicken

• Gochujang. This Korean chile paste is made with hot peppers, glutinous rice, and fermented soybeans.
• Agave syrup. Adds sweetness to the sauce that balances out the spicy gochujang. You can substitute an equal amount of honey, if you prefer.
• Ginger. Fresh ginger adds brightness.
• Soy sauce. Adds depth and umami flavor.
• Garlic. Minced garlic adds a subtle allium flavor to the whole dish.
• Chicken thighs. Boneless, skinless chicken thighs are easy to prep and cook in a flash.

The Kitchn