Description
Korean Chicken features crispy chicken strips tossed in a sticky, sweet and spicy sauce made with gochujang, honey, soy sauce, ginger, and garlic. It is perfect for busy weeknights, lunch boxes, or serving over steamed rice.
Ingredients
- 26 ounce bag frozen crispy chicken strips, Perdue brand
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon vegetable oil
- 1 tablespoon Korean chili paste, gochujang, adjust for heat
- 1 tablespoon chili powder
- 2 teaspoons sesame oil
- sesame seeds, optional garnish
- sliced green onions, optional garnish
Instructions
- Bake the Chicken: Preheat your oven to 400°F and arrange the frozen chicken strips in a single layer on a baking sheet. Bake for 18-20 minutes, flipping halfway through, until golden and crisp.
- Combine the Sauce: In a small saucepan over medium heat, whisk together the honey, soy sauce, brown sugar, vegetable oil, grated ginger, minced garlic, gochujang, and chili powder.
- Simmer the Sauce: Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring often, until slightly thickened and glossy. Remove from the heat and stir in the sesame oil.
- Toss the Chicken: Place the hot chicken in a large bowl, pour the sauce over top, and toss until every piece is evenly coated. Serve immediately, garnished with sesame seeds and sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes