This Gochujang Chicken Stir-Fry is on my permanent recipe rotation. It is a simple stir-fry with a spicy homemade sauce that leans heavily on my favorite Korean condiment, gochujang. 

Gochujang Chicken Stir Fry

Chicken + Veggies + an awesome stir-fry sauce that has gochujang, soy, mirin, garlic, and Korean chili flakes is what turns this ordinary stir-fry into something amazing.

I like to keep these sauce ingredients in the house, always and forever. If you don't cook a lot of Asian foods you might have to make a special trip, but it is well worth it. 

Plus, gochujang lasts for almost ever in the fridge, so go ahead and buy the big tub. You'll use it eventually!

Why You’ll Love This Dish#

• Big Flavor Fast – Cooks in under 20 minutes with bold, spicy flavor.
• Customizable Heat – Easy to adjust the spice level with gochujang and chili powder.
• Balanced Sauce – A little sweet, a little savory, and just enough kick.
• Simple Ingredients – No hard-to-find stuff or complicated steps.
• Veggie-Packed – Makes a full meal with just one pan.

Eat more Stir Fry!

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Oil – For high-heat stir-frying. Use avocado, canola, or any neutral oil that holds up to heat.
• Boneless, Skinless Chicken Breast – Quick-cooking and lean. Thighs are a great alternative if you want a juicier bite.
• Salt, Pepper, Garlic Powder – Basic seasoning blend to bring out the natural flavor of the chicken.
• Sesame Oil – Adds deep, nutty flavor at the finish. A little goes a long way.
• Asparagus – Crisp, tender, and quick to cook. Can be subbed with broccoli, green beans, or bell peppers.
• Gochujang – Korean fermented chili paste. Delivers heat, tang, and deep umami all in one.
• Minced Garlic – Adds aromatic sharpness and rounds out the sauce.
• Korean Chili Powder – Brings heat and a touch of smokiness. Optional if you're dialing back the spice.
• Soy Sauce – Savory, salty, and the backbone of the sauce.
• Dark Brown Sugar – Balances the spice with a rich, molasses-like sweetness.
• Cornstarch – Thickens the sauce so it clings to every bite.
• Mirin – Adds a hint of sweetness and acidity. Can sub with rice vinegar plus sugar.
• Water – Helps bring the sauce together and adjust its consistency.

Serve with some Homemade Egg Rolls

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Recipe Tips

• Prep your sauce first, and have it ready and near the stove. 
• In fact, prep everything first. Stir-fry goes really fast once you start the cooking process. If you don't have everything you need within arm's reach you'll regret it!
• High-heat oil and HIGH HIGH heat are necessary! Crank up your burner as high as it'll go, and it still won't be high enough for a proper stir-fry, but it'll probably be good enough for a close approximation. 
• Work in small batches! You don't want to cool the pan down too much with a lot of food in it. You need to work in small 1-2 cup batches when you are stir-frying. 
• Relax! Even if you don't follow all of these directions, you are still going to have a fabulous meal. 

How about some Fried Pork Dumplings?

Recipe FAQ

Have some Grilled Teriyaki Salmon

Serve This With…

This dish is really a meal onto itself, but I do recommend making some Basmati Rice to serve along with it. If you want to make something decidedly NOT Korean, but still in the Asian realm – whip up some of my homemade Egg Rolls!

I think with a stir-fry like this though, if you want to go all out and stay in the same flavor region you should really make these Mandu from Korean Bapsang. Not only because her recipes are delicious, but also because she is one of the nicest people I've ever met. 

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Yield: 8 servings

Gochujang Chicken Stir-Fry

Print

Super flavorful stir-fry is flavored with a spicy gochujang stir-fry sauce. Mix up some extra because you are going to want to put that stuff on all the things!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 3-4 tablespoons oil

Protein

• 3 cups diced boneless, skinless chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• drizzle sesame oil

Vegetables

• 5 cups chopped asparagus

Sauce

• 1/4 cup gochujang
• 1 teaspoon minced garlic
• 1 tablespoon Korean chili powder
• 3 tablespoons soy sauce
• 1 tablespoon dark brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon mirin
• 1 tablespoon water

Instructions

1. Mix together the sauce ingredients and set aside.
2. Mix together the chicken with the salt, pepper, garlic powder, and sesame oil. Set aside.
3. Preheat your wok with 1 tablespoon of oil in it over high heat until it is almost smoking.
4. Working in small batches that are between 1-2 cups in size, stir-fry the chicken until it is cooked through and then set aside while you cook the other batches.
5. Keep re-adding small amounts of oil to the pan as necessary, crank up that heat, and let it get good and hot between batches. Cook the vegetables for 2-3 minutes, until tender crisp, working in batches and setting aside the cooked vegetables when the batch is done.
6. Add all of the ingredients back into the pan over high heat, and pour over the sauce ingredients. Stirring continuously, cook until the sauce is thickened and all of the ingredients are covered with the sauce.
7. Serve over rice, or on its own if you hate carbs (and life).

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Mirin Cooking Wine
• 
  Gochujang
• 
  Gochugaru Korean Chile Flake

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 223Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 80mgSodium: 783mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 34g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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