Sweet and Spicy Chili Sauce

5 from 7 reviews


Units Scale
  • 2 - 2 1/2 lbs. of boneless chicken breast - cubed
  • 1/2 large red onion - sliced
  • 4 - 5 scallions - chopped
  • 3 - 4 tbs. of fresh parsley - chopped fine
  • 1 tbs. vegetable oil
  • 1 tsp. ground black pepper
  • 1 tsp. dried oregano - crushed in your hand
  • Gochujang marinade

Gochujang Marinade and Dipping Sauce

  • 4 tbs. duck Sauce
  • 1 tbs. soy sauce
  • 2 tbs. gochujang, Korean Chili Paste
  • 2 tsp sesame oil


  1. Combine the duck sauce, soy sauce, gochujang sauce and sesame oil in a bowl and mix.
  2. Place this over the chicken cubes and let marinade for at least 30 minutes to overnight.
  3. Heat a large cast iron frying pan.
  4. Place a tablespoon of the vegetable oil in the heated pan.
  5. Place the marinated chicken in the pan.  Do Not Overcrowd the pan.
  6. Let the chicken cook on one side for about 3 minutes or until a nice golden color appears and a slight char.
  7. Turn over and cook for about another 3 - 4 minutes on the other side.  The cooking time depends on the thickness that you cubed your chicken.  The juices of the chicken should run clear when the chicken is done.
  8. Place the cooked chicken in a bowl.
  9. Place the sliced onion and chopped scallions in the pan with a tsp. of vegetable oil and toss until the onion is softened.
  10. Toss the sliced onion, scallions and chopped parsley, black pepper and crushed oregano with the chicken and toss.
  11. Make a second batch of this sauce to dip the cooked chicken in.
  12. Serve with rice or noodles or over salad.

Keywords: chicken, spicy, gochujang, asian cuisine

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