Cheesy Korean Gochujang Chicken
This cheesy Korean gochujang chicken is a spicy one-skillet dinner made with tender chicken, bold gochujang sauce, and a layer of melty mozzarella cheese. An easy midweek meal to add to the regular rotation!
Ingredients
- 1 ½ lb boneless skinless chicken thighs cut into bite-sized chunks
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar or honey
- 3 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili flakes
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 2 tbsp sesame oil
- 1 cup mozzarella cheese shredded
- 2 green onions chopped for garnish
- Sesame seeds for garnish
Instructions
- In a large bowl, whisk together the soy sauce, rice vinegar, sugar, gochujang, gochugaru, garlic, ginger, and sesame oil.
- Add the chicken pieces and toss until fully coated. Let the chicken marinate for at least 15 minutes, or up to 1 hour if you have extra time.
- Heat a large skillet over medium-high heat.
- Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized around the edges.
- Reduce the heat to low and spread the chicken into an even layer in the skillet.
- Sprinkle the mozzarella over the top, cover the skillet, and let the cheese melt until gooey.
- Top with green onions and sesame seeds, then serve hot with rice.