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1. Pat the chicken thighs dry and cut them into bite-size strips or chunks. Season all over with salt, black pepper, and garlic powder. Thinly slice the mushrooms, finely dice the onion, mince the garlic cloves, and slice the scallions, keeping white and green parts separate.
700 g boneless skinless chicken thighs,
1 tsp salt,
0.5 tsp black pepper,
0.5 tsp garlic powder,
300 g cremini mushrooms,
1 piece yellow onion,
3 clove garlic cloves,
4 piece scallions
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2. Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning once or twice, until well browned and just cooked through, about 6 to 8 minutes. Transfer the chicken to a plate, leaving the fond and any fat in the pan.
2 tbsp neutral oil
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3. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5 to 7 minutes. Add the diced onion and the white parts of the scallions and cook until softened and lightly golden, about 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
1 tbsp unsalted butter,
300 g cremini mushrooms,
1 piece yellow onion,
3 clove garlic cloves,
4 piece scallions
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4. Stir the gochujang and soy sauce into the vegetables until smooth and fragrant, about 1 minute. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and let reduce slightly, about 3 to 4 minutes. Stir in the heavy cream, bring back to a gentle simmer, and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 4 to 6 minutes.
2.5 tbsp gochujang,
1.5 tbsp soy sauce,
0.8 cup chicken broth,
1 cup heavy cream
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5. Return the seared chicken and any accumulated juices to the skillet, turning to coat in the sauce. Simmer gently until the chicken is heated through and the sauce is silky and clings to the meat and mushrooms, about 3 minutes. Turn off the heat and stir in the rice vinegar and most of the scallion greens, adjusting salt and pepper to taste. Serve the creamy gochujang chicken and mushrooms over cooked white rice if using, and garnish with remaining scallion greens and sesame seeds.
700 g boneless skinless chicken thighs,
1 tsp salt,
0.5 tsp black pepper,
1.5 tbsp rice vinegar,
2 piece scallions,
1 tbsp sesame seeds (optional garnish),
4 cup cooked white rice (for serving, optional)
