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Glazed gochujang chicken over steamed rice with blanched broccoli

Glazed Gochujang Chicken & Bell Peppers

Pan-fried chicken thigh sliced thin and tossed in a sweet, spicy gochujang glaze with diced bell peppers, plated over rice with blanched broccoli. Only about 30 minutes of hands-on cooking. The rest is marinating and chilling, and you can skip the freezer step if you’re short on time.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating & Chilling Time 2 hours 30 minutes
Total Time 3 hours
Servings: 2 people
Course: Main Course
Cuisine: Asian
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1 chicken thigh approx. 240g / 8.5 oz
  • 1 tbsp (15ml) sake
  • 1/4 tsp (1.25ml) minced ginger
Bell Peppers (Capsicum)
  • 40 g (1.4 oz) red bell pepper diced
  • 40 g (1.4 oz) yellow bell pepper diced
  • 40 g (1.4 oz) green bell pepper diced
Glaze
  • 1 tbsp (15ml) gochujang
  • 3 tbsp (45ml) sugar
  • 1 tbsp (15ml) light soy sauce
  • 2 tsp (10ml) sake
  • 2 tsp (10ml) rice vinegar
  • 2 tsp (10ml) sesame oil
For Frying
  • all-purpose flour for dusting
  • neutral oil for frying
For Serving
  • steamed rice
  • broccoli florets

Equipment

  • Skillet
  • Wide pan
  • Mixing Bowl
  • Pot (for blanching broccoli)

Method
 

  1. Coat the chicken thigh in sake and minced ginger, then let it rest and marinate for 30 minutes.
    Chicken thigh marinating in sake and ginger
  2. While the chicken marinates, julienne the red, yellow, and green bell peppers into thin strips, then cross-cut into a fine dice so they blend smoothly into the glaze.
    Diced red, yellow, and green bell peppers on a cutting board
  3. Once the chicken has marinated, dust it lightly in all-purpose flour, tapping off any excess.
    Chicken thigh lightly dusted in flour
  4. Heat a skillet over medium-high heat (about 190–200°C / 375–400°F) with a splash of neutral oil. Fry the chicken for about 3–5 minutes until lightly golden, then flip and cook for another 3–5 minutes until cooked through (74°C / 165°F) without drying it out.
    Chicken thigh frying in a skillet
  5. Let the chicken cool for a few minutes, then freeze for 2 to 3 hours to firm up. Short on time? Just rest it for 5 minutes and slice instead, it'll taste just as good even if the cuts aren't as neat.
  6. Drop the broccoli into boiling salted water for a minute. Pull it out, dunk it in ice water to lock in the bright green color, and drain thoroughly.
    Blanched broccoli florets in an ice bath
  7. Pull the chilled chicken from the freezer and place it skin side down. Slice it, the firm meat cuts clean without tearing, giving the sauce plenty of surface to cling to.
    Sliced chilled chicken thigh on a cutting board
  8. For the glaze, combine gochujang, sugar, soy sauce, sake, rice vinegar, and sesame oil in a bowl, then whisk until dissolved.
    Gochujang glaze whisked together in a bowl
  9. Pour the glaze into a wide pan over medium heat (about 165–175°C / 325–350°F). Once it bubbles, toss in the peppers for a minute or two, then add the chicken. Simmer two minutes per side until every slice is glossy and coated.
    Diced bell peppers simmering in the gochujang glaze
  10. Fill a plate with warm steamed rice. Fan the glazed chicken across the top and place the blanched broccoli right next to it. Spoon any extra sauce over the meat and it's ready to enjoy.
    Glazed gochujang chicken over steamed rice with blanched broccoli

Notes

Short on time? Skip the freezer and just rest the cooked chicken for 5 minutes before slicing. It'll taste just as good even if the pieces aren't as neat.
Nutrition: Estimated per serving with skin-on chicken thigh, a bowl of rice and broccoli.