Sweet and Spicy Gochujang Sauce
Inspired by techniques from Serious Eats and NYT Cooking.
Gochujang, soy sauce, rice vinegar, brown sugar, garlic, ginger and sesame oil whisked into a glossy glaze for fried chicken.
Always check the labels of the products you use.
Method
- 1
Whisk the sauce. In the large bowl, whisk the gochujang, soy sauce, vinegar, sugar, garlic, ginger and sesame oil until the sugar has dissolved.
- 2
Adjust the thickness. Add the water a little at a time until the sauce just falls off a spoon; gochujang thickness varies between brands.
- 3
Coat and serve. Tip hot fried chicken into the bowl and toss to coat in a glossy layer. Serve straight away while the coating is crisp.
Storage
Keep the uncooked sauce covered in the fridge for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- grater
- large mixing bowl
- whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 69 kcal |
| Protein | 0.9 g |
| Carbohydrate | 11.1 g |
| of which sugars | 7.9 g |
| of which free sugars | 7.9 g |
| Fat | 2.4 g |
| of which saturates | 0.3 g |
| Fibre | 0.3 g |
| Salt | 1.36 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
