Honey-Gochujang Chicken Gangjeong with Crunchy Vegetables

Ingredients

• 450 g boneless skinless chicken thighs
• 2 tbsp gochujang
• 2 tbsp honey
• 1 tbsp soy sauce
• 2 cloves garlic
• 1 tsp fresh ginger
• 1/2 cup cornstarch
• 2 tbsp neutral oil (for frying)
• 1 cup bell pepper (red or yellow), thinly sliced
• 1/2 cup carrot, julienned
• 2 tbsp green onion, sliced(optional)
• 1 tbsp sesame seeds(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken into bite-size pieces. Mince garlic and grate ginger. Thinly slice bell pepper and julienne carrot; set vegetables aside.

2. 2

   Cook (25 minutes), step 1: Pat chicken dry, then toss with cornstarch until evenly coated. Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Fry chicken in a single layer in batches if needed, turning occasionally, until deep golden and cooked through, about 12–15 minutes total.

3. 3

   Cook (25 minutes), step 2: While chicken cooks, mix gochujang, honey, soy sauce, garlic, and ginger in a bowl. Add a splash of water (1–2 tbsp) if you want a looser sauce.

4. 4

   Cook (25 minutes), step 3: Stir-fry bell pepper and carrot in the same skillet (or a clean pan) over high heat for 3–4 minutes until crisp-tender.

5. 5

   Cook (25 minutes), step 4: Add fried chicken and sauce to the skillet. Toss until the chicken is glossy and evenly coated, about 2–3 minutes. Finish with green onion and sesame seeds if using. Serve immediately.