Salt Depends on The Amount of Chicken: And the salting is important. Here’s what I recommend.
- 1 pound of chicken breasts: 3/4 teaspoon table salt (as written)
- 1.5 pounds of chicken breasts: 1 teaspoon table salt
- If using coarse kosher salt: 1 teaspoon salt for 1 pound of chicken breasts
Paprika: I buy paprika labeled “ground paprika” or “paprika”. There are tons of varieties of paprika out there, including smoked paprika, hot paprika, Hungarian paprika, or sweet paprika, and this recipe isn’t intended for those types of paprika. I would recommend using a regular paprika to start and then branch out if you want a different flavor.
Cheat Code for the Seasoning: This recipe is very clutch with McCormick Rotisserie Chicken Seasoning blend. Not sponsored, just so easy and so good. I found a neglected bottle of it when I was cleaning out my spice cabinet and it is DELICIOUS on this chicken. Just use about 1 1/2 tablespoons of the seasoning mix in place of the paprika, salt, onion and garlic powders. Then add your cornstarch and brown sugar to it and love your juicy, delicious chicken life!
Amazing Gochujang Dipping Sauce: This is my current favorite sauce to have with this chicken, either in a bowl, a salad, or just dipping the chicken pieces straight in. Mix 1/2 cup mayo with about 2 tablespoons gochujang sauce (table sauce, not paste), 1 clove grated garlic, a shot of soy sauce, and a dash of rice vinegar if you want. Season with salt and pepper. Oooof. So good.
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