Gochujang Caramel Chicken with Sesame Bok Choy
Spice up your Week 23 with an unforgettable fusion of sweet, savory, and spicy flavors! This Gochujang Caramel Chicken transforms everyday ingredients into a restaurant-quality meal. It is the perfect exciting and tasty dinner to break you out of your midweek culinary rut.
Ingredients
- Boneless skinless chicken thighs600 g
- Gochujang (Korean chili paste)3 tbsp
- Honey2 tbsp
- Soy sauce2 tbsp
- Garlic cloves4 pcs
- Fresh ginger, grated1 tbsp
- Sesame oil1 tbsp
- Baby bok choy4 pcs
- Toasted sesame seeds1 tbsp
- Green onions2 pcs
- Vegetable oil1 tbsp
Instructions
In a small bowl, whisk together the gochujang, honey, soy sauce, minced garlic, grated ginger, and sesame oil until completely smooth.
Cut the chicken thighs into bite-sized pieces. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.
Reduce the heat to medium-low. Pour the prepared sauce over the chicken in the skillet. Stir continuously until the sauce thickens and coats the chicken in a sticky, glossy caramel glaze, about 3-4 minutes.
In a separate pan, steam or lightly sauté the halved baby bok choy for 3-4 minutes until tender but still crisp. Drizzle lightly with a few drops of extra sesame oil or soy sauce if desired.
Divide the glazed chicken and bok choy among four plates. Garnish generously with toasted sesame seeds and sliced green onions. Serve immediately, ideally alongside fluffy steamed jasmine rice.
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