A spicy-sweet Korean-inspired chicken dish that comes together in under 15 minutes.

A reliable weeknight standby, this leans on the bold, savory sweetness of gochujang in the easiest sauce I know. It’s essentially a hands-off stir-fry that dials back the manic, high-heat stirring and ramps up the flavour. Perfect for busy nights when you want maximum payoff for minimal effort, it’s a recipe you’ll keep coming back to for its simplicity and adaptability.

I have sung the praises of gocgujang before, and it has earned a permanent spot in my pantry – it’s a powerhouse of umami with a hint of heat, and it’s a quick fix for any dish that needs a little extra personality. This recipe is versatile, too: any crisp-tender vegetables lingering in your fridge (think snow peas, bean sprouts, sping onions, bok choy or sliced mushrooms) can be added for color and crunch. I've indicated in the recipe when to toss them in.

I like it best served over sushi rice, though I wouldn't turn it down with some quick-cooking hokkien noodles, either.

Gochujang chicken

Serves 2

2 tablespoons gochujang
2 tablespoons soy sauce
1 teaspoon minced ginger (jarred is fine)
1 teaspoon minced garlic (jarred is fine)
1 teaspoon caster sugar
2 large skinless, boneless chicken thighs
neutral cooking oil

In a small bowl, combine gochujang, soy sauce, minced ginger, minced garlic, and caster sugar. Whisk together and set aside.

Slice the chicken thighs into bite-sized, forkable chunks.

Heat a thin film of neutral oil in a large frying pan over medium-high heat until it shimmers.

Add the chicken pieces in a single layer and cook without moving for about 5 minutes, until well browned on one side.

Turn the chicken pieces and reduce the heat slightly. Cook for an additional 2 minutes.

Pour the prepared sauce over the chicken. Add any quick-cooking vegetables if desired.

Continue cooking for 2 more minutes, occasionally stirring to coat the chicken as the sauce thickens.

If the sauce thickens too quickly, add a splash of water to extend cooking time.

Check that the chicken is cooked through by cutting into a piece and serve hot over sushi rice or hokkien noodles.