Craving a flavorful and satisfying meal that's also incredibly easy to prepare? Look no further than this Gochujang Chicken Meal Prep recipe! This vibrant Korean-inspired dish combines the rich, savory depth of gochujang paste with tender, succulent chicken, creating a truly unforgettable culinary experience. Perfect for busy weeknights or prepping for the week ahead, this recipe offers a healthy and delicious alternative to takeout. Forget complicated cooking techniques; this recipe is surprisingly quick and easy, offering maximum flavor with minimal effort.
Imagine enjoying a restaurant-quality meal without the restaurant price tag or lengthy cooking time. This Gochujang Chicken recipe delivers on all fronts, providing a complete and balanced meal that’s both satisfying and healthy. Ready to dive into the deliciousness? Let's get started with the simple step-by-step instructions below.
Tools Needed
- Rice cooker
- Large bowl
- Knife
- Cutting board
- Large pan
- Small container
Ingredients
- Short grain rice: 2 1/2 cups
- Bone-in chicken thighs: 1 kg
- Green onions: 3
- Garlic: approx. 6-7 cloves
- Shishito peppers: a good amount
- Red chili: 1 (optional)
- Gochujang (Korean chili paste): 3 tbsp
- Gochugaru (Korean chili flakes): 2 tbsp
- Soy sauce: 3 tbsp + 1 tsp
- Oyster sauce: 2 tbsp + 1 tbsp
- Chicken bouillon powder: 1 tbsp
- Sugar: 1 tbsp
- Mirin: 2 tbsp + 3 tbsp
- White pepper: 1/4 tsp
- Corn starch: 2 tbsp + 5 tbsp
- Baking soda: 1 tsp
- Neutral oil: 2 tbsp + 1 tbsp + 1 tsp
- Sesame oil: 2 tsp
- Sesame seeds: a generous pinch
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate Chicken
- Wash 2 1/2 cups of short grain rice 2-3 times and cook in a rice cooker.
- Cut 1 kg of bone-in chicken thighs into bite-sized pieces.
- Marinate chicken with 1 tbsp soy sauce, 1 tbsp mirin, 1/4 tsp white pepper, 2 tbsp cornstarch, 1 tsp baking soda, and 1 tbsp neutral oil.
- Finely slice 3 green onions (separate whites and greens). Smash and chop approx. 6-7 cloves of garlic.
- Cut shishito peppers into bite-sized pieces (or leave whole). Chop another 3 cloves of garlic and 1 red chili (optional).
Step 2. Cook Chicken and Sauce
- Combine 3 tbsp gochujang, 2 tbsp gochugaru, 1 1/2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp chicken bouillon powder, 1 tbsp sugar, 3 tbsp mirin, black pepper, 5 tbsp water, and 1 1/2 tbsp cornstarch.
- Stir-fry 3 cloves of finely chopped garlic in 1 tbsp oil until fragrant. Add shishito peppers and stir-fry for 1 minute. Add red chili, 1 tsp soy sauce, 1 tbsp oyster sauce, and cook for 1-2 minutes.
- In a separate pan, heat 1 tsp of oil over high heat. Add marinated chicken and sear for 1-2 minutes until browned. Stir, add white parts of green onions and the remaining chopped garlic, and cook for 3-4 minutes until chicken is cooked through.
- Add the sauce to the chicken, stir quickly, and turn off the heat. Stir in 2 tsp sesame oil and sesame seeds.
Step 3. Prepare Rice and Assemble Bowls
- Divide cooked rice into containers. Top with chicken and shishito peppers. Garnish with green onion greens and sesame seeds.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- For higher protein, substitute chicken breast for thighs, but the fat from thighs contributes to flavor.
- Marinating chicken with the provided ingredients ensures juiciness even after reheating.
- Feel free to substitute other vegetables like asparagus or string beans for shishito peppers.
- Sear the chicken well for caramelization and flavor. If your pan is too small, do this in batches.
- Meal prep can last 3 days in the fridge or months in the freezer. Ensure food is fully cooked before storing.
Nutrition
- N/A
FAQs
1. Can I use a different type of chicken?
Yes! Chicken breasts, thighs, or even leftover cooked chicken work well. Adjust cooking time accordingly; thighs will cook faster than breasts.
2. What can I substitute for gochujang paste?
While gochujang provides the unique flavor, a blend of chili paste (gochugaru), soy sauce, brown sugar, and rice vinegar can create a similar profile, though not identical.
3. How long can I store the leftover Gochujang Chicken?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It's great cold or reheated!
This Gochujang Chicken Meal Prep recipe offers a quick, flavorful, and healthy meal solution perfect for busy individuals or those looking to streamline their weekly dinners. The vibrant flavors of Korea come together in a dish that's both satisfying and surprisingly simple to create. Enjoy this delicious and convenient meal, and don't hesitate to experiment with different vegetables or sides to customize it to your liking!