A vibrant and fiery Korean classic featuring tender chicken thighs coated in a rich, savory, and spicy marinade. Perfect for grilling or pan-frying, this dish brings the bold flavors of Korea right to your kitchen.
Spicy Korean Gochujang Chicken
A vibrant and fiery Korean classic featuring tender chicken thighs coated in a rich, savory, and spicy marinade. Perfect for grilling or pan-frying, this dish brings the bold flavors of Korea right to your kitchen.
Ingredients
- 1 lb boneless skinless chicken thigh
- 2 green onions sliced (for garnish
Instructions
- Prepare the chicken: Pat the boneless, skinless chicken thighs dry with paper towels. Cut them into bite-sized pieces, if desired, or leave whole for grilling.
- Make the marinade: In a medium bowl, combine the minced garlic, minced ginger, gochujang, gochugaru, soy sauce, honey (or brown sugar), sesame oil, and water (or chicken broth). Whisk until well combined and smooth.
- Marinate the chicken: Add the chicken thighs to the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, or even overnight for maximum flavor.
- Cook the chicken: Heat 1 tablespoon of cooking oil in a large skillet or grill pan over medium-high heat. Add the marinated chicken, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Sear and cook through: Cook for 4-6 minutes per side, or until the chicken is cooked through, beautifully caramelized, and the internal temperature reaches 165°F (74°C). If grilling, cook over medium-high heat until done.
- Serve: Transfer the cooked chicken to a serving plate. Garnish with sliced green onions and sesame seeds, if using. Serve immediately with steamed rice and kimchi for a complete Korean meal.
Notes
For extra depth of flavor, marinate the chicken overnight. Serve with rice, kimchi, and a sprinkle of sesame seeds and sliced green onions. Adjust gochugaru for desired spice level. Can be grilled, pan-fried, or baked.
