Gochujang Sticky Chicken with Steamed Rice and Sugarsnaps
Gochujang Sticky Chicken with Steamed Rice and Sugarsnaps—Nom nom nom nom. Crispy, spicy, sticky, and absolutely addictive! This dish is a flavour bomb, perfectly balancing sweet, savoury, and fiery heat, making it a fantastic option for a quick and satisfying weeknight dinner.
Inspired by foodfromclaudnine, this recipe starts with tender chicken fillets coated in a lightly spiced flour mix before being deep-fried to golden perfection. The crispy chicken is then tossed in a glossy, spicy-sweet gochujang sauce made with soy sauce, brown sugar, and honey. I like to dial up the gochujang and reduce the sugar for extra kick, but the beauty of this dish is that you can adjust it to your own taste!
Served with fluffy steamed rice and crunchy sugar snaps, this dish is a guaranteed crowd-pleaser. Want to switch it up? Try stuffing the sticky chicken into soft, steamed bao buns with pickled cucumber and red onion for an irresistible twist.
✔️ Why You’ll Love This Recipe:
✔️ Crispy & Juicy – The perfect contrast between crunchy coating and tender chicken.
✔️ Sweet & Spicy Balance – Gochujang brings heat while honey and brown sugar add the perfect sweetness.
✔️ Quick & Easy – Ready in under 30 minutes, perfect for weeknight dinners.
✔️ Versatile – Serve with rice, in bao buns, or as a snack with a side of pickles.
Give it a try—you’ll love it!
Alsp try out my Gochujang Miso Grilled Chicken Thighs or Miso & Kimchi Coconut Noodle Soup!
Gochujang Sticky Chicken with Steamed Rice and Sugarsnaps
(1 votes, average: 5.00 out of 5)
Loading...Try Gochujang Sticky Chicken with Steamed Rice and Sugarsnaps for a spicy, sweet, and satisfying dinner option tonight.
Ingredients
- Marinade
- 300 ml butter milk
- 1/2 tsp salt
- 1/2 tsp garlic powder
- Dry coating
- 100 g all purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika powder
- 1 tsp (kashmiri) chili powder
- 1 tsp garlic powder
- The sauce
- 2 tbsp gochujang
- 1 tbsp brown sugar
- 2 tbsp light soy sauce
- 1 tsp honey
- 1/2 tbsp vegetable oil
- Other ingredients
- 2 chicken filets (300 - 400 g), cubed into bite size pieces or strips
- ± 500 ml vegetable or peanut oil to fry in(or a fryer)
- 300 - 400 g sugar snaps
- Steamed rice to serve
- Sesame seeds to serve
Instructions
Mix together the marinade ingredients and add the chicken. Let marinade for at least 30 minutes.
In the meantime prep all the other ingredients: Mix together the dry coating ingredients. Steam the rice and get a pot of water ready to cook the sugar snaps (they only need. 4-5 minutes, but good to get everything in place).
Heat the oil in a high pan, you need ± 5 cm of oil, so depending on the size of your pan you might need more oil. Heat to 180°C. See tip in notes!
Remove the chicken pieces one by one from the marinade (tongs work best for this) and let the marinade drip off by shaking a bit. Place the chicken in the dry mix and toss to coat. Carefully add the chicken to the oil.
Be careful not to overcrowd the pan or the oil will cool down too much, so you'll probably need to do this in batches.
Fry the chicken pieces 4-5 minutes until browned and crispy.
Remove from the oil and let drain on a cooling rack Don't place it on a paper towel, this will make the chicken go soggy again.
In the meantime mix the sauce ingredients in a small sauce pan and bring to a simmer, let bubble away until the sugar has dissolved. Remove from the heat.
Add the chicken to the sauce and toss to coat. Serve straight away so the chicken is still crispy.
Serve with the steamed rice, sugar snaps and a sprinkle of sesame seeds.
Notes
To check if the oil is hot enough stick a wooden chopstick or spoon into the oil and if bubbles instantly start forming around the wood the oil is hot enough.
