The Chef

Restaurants

Meals

Drinks

Restaurants›14 Mill Market | Food Hall›Gochu Chile Chicken Recipe

Gochu Chile Chicken Recipe

Name: 14 Mill Market | Food Halls GOCHU CHILE CHICKEN Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces; 2 tbs gochujang (Korean red chili paste); 2 tbs soy sauce; 1 tbs rice vinegar; 1 tsp sesame oil; 1 tsp brown sugar; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tsp cornstarch; 1 tbs low-sodium chicken broth or water; 1 tbs soy sauce; 1 tsp gochugaru (Korean chili flakes) or 1/2 tsp red pepper flakes; 1 tsp honey or maple syrup; 1 tsp cornstarch; 2 tbs vegetable oil (or neutral oil); 1 medium yellow onion, sliced into 1/4-inch half-moons; 1 medium red bell pepper, sliced into 1/4-inch strips; 1 small zucchini, halved lengthwise and sliced 1/4-inch; 3 stalks scallions, thinly sliced (whites and greens separated); 1 medium fresh jalapeños, thinly sliced (seeds optional); 1 tsp toasted sesame seeds; 3 cups cooked short-grain or jasmine rice; 0.5 tsp salt; 0.25 tsp black pepper; 2 to taste lime wedges (optional)

Inspired by 14 Mill Market | Food Hall

Time35m

Serves4

Stir fry spicy chicken with vegetables and jalapenos on top of rice.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Marinade

1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces

2 tbs gochujang (Korean red chili paste)

2 tbs Aged soy sauce

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1 tsp Brown sugar

2 cloves Garlic, minced

1 tsp Fresh ginger, grated

1 tsp Cornstarch

Sauce

1 tbs low-sodium chicken broth or water

1 tbs Aged soy sauce

1 tsp gochugaru (Korean chili flakes) or 1/2 tsp red pepper flakes

1 tsp honey or maple syrup

1 tsp Cornstarch

Vegetables & Garnish

2 tbs vegetable oil (or neutral oil)

1 medium yellow onion, sliced into 1/4-inch half-moons

1 medium red bell pepper, sliced into 1/4-inch strips

1 small zucchini, halved lengthwise and sliced 1/4-inch

3 stalks scallions, thinly sliced (whites and greens separated)

1 medium fresh jalapeños, thinly sliced (seeds optional)

1 tsp toasted sesame seeds

3 cups cooked short-grain or jasmine rice

Seasoning & Finishing

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 to taste lime wedges (optional)

Method

Chicken & Marinade

Marinate the chicken

In a medium bowl combine 2 tbs gochujang, 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp brown sugar, 2 minced garlic cloves, 1 tsp grated ginger and 1 tsp cornstarch. Add the 1 lb diced chicken thighs and toss until evenly coated. Cover and refrigerate for at least 15 minutes (or up to 2 hours).

Sauce

Mix the sauce

Whisk together 1 tbs chicken broth, 1 tbs soy sauce, 1 tsp gochugaru (or 1/2 tsp red pepper flakes), 1 tsp honey and 1 tsp cornstarch in a small bowl until smooth. Set aside.

Vegetables & Stir-fry

Prepare rice and aromatics

Have 3 cups cooked rice warm and slice the scallions; keep whites and greens separated. Thinly slice jalapeño and set aside for garnish.

Cook the chicken

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tbs of the vegetable oil and swirl to coat. When hot (oil shimmering), add the marinated chicken in a single layer, reserving excess marinade in the bowl. Let sear without moving for 1 minute, then stir-fry for 3–4 minutes until chicken is browned and nearly cooked through. Transfer chicken to a plate and set aside.

Stir-fry vegetables

Return skillet to high heat and add the remaining 1 tbs vegetable oil. Add the sliced onion and white parts of scallions; stir-fry 1–2 minutes until starting to soften. Add the red bell pepper and zucchini and stir-fry 2–3 minutes until vegetables are crisp-tender.

Combine and finish

Return the chicken (and any accumulated juices) to the pan. Stir the reserved marinade briefly to loosen and add to the pan along with the prepared sauce. Stir constantly as the sauce heats and thickens, about 1–2 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to preference. Remove from heat once sauce coats chicken and vegetables and chicken is cooked through.

Plating & Garnish

Divide the warm rice among 4 bowls or 2 large plates (about 3/4 cup rice per serving if making 4 servings). Spoon the gochu chile chicken and vegetables atop the rice.

Top each bowl with sliced jalapeños, the green parts of the scallions, and a sprinkle of toasted sesame seeds. Serve with lime wedges for squeezing, if desired.