Spicy Gochujang Chicken (Print Version)
# Ingredients:
→ Protein
01 -
450 g boneless and skinless chicken thighs
→ Marinade
02 -
2 tablespoons gochujang (Korean chili paste)
03 -
1 tablespoon soy sauce
04 -
1 tablespoon rice vinegar
05 -
1 tablespoon honey
06 -
2 cloves garlic, minced
07 -
1 teaspoon grated ginger
08 -
2 teaspoons sesame oil
→ Cooking
09 -
1 tablespoon vegetable oil
10 -
Salt and pepper, to taste
→ Garnish
11 -
2 green onions, sliced
12 -
Sesame seeds
# Instructions:
01 -
In a large bowl, combine gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil. Whisk until well blended. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
02 -
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, remove the chicken from the marinade (reserve the marinade) and season with salt and pepper.
03 -
Sear the chicken in the skillet, cooking for about 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 74°C.
04 -
Once the chicken is cooked, remove it from the skillet and set aside. In the same skillet, pour in the reserved marinade, scraping any browned bits from the bottom of the pan. Bring to a simmer and let it cook for about 2-3 minutes until it thickens slightly.
05 -
Return the chicken to the skillet, tossing it in the sauce to coat well. Cook for an additional 1-2 minutes to reheat the chicken and let it absorb the flavors.
06 -
Serve the spicy gochujang chicken on a platter, garnished with sliced green onions and a sprinkle of sesame seeds for added crunch.
# Notes:
01 -
This dish pairs well with steamed rice and kimchi for an authentic Korean meal experience.
02 -
Adjust the amount of gochujang to control the spice level according to your preference.