Global Spice Trend: Beyond Sriracha
A vibrant chicken dish featuring a glaze inspired by the bold flavors of Korean gochujang, Mexican chamoy, and Calabrian chili for a truly international kick.
Ingredients
- 1 lb chicken thighs boneless
- 2 tbsp gochujang
- 1 tbsp chamoy
- 1 tsp Calabrian chili oil
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 0.5 inch fresh ginger grated
- 1 tbsp sesame oil
- 1 tbsp vegetable oil for cooking
- 2 tbsp scallions sliced
Instructions
- In a medium bowl, whisk together gochujang, chamoy, Calabrian chili oil, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the marinade and glaze.
- Pat chicken thighs dry with paper towels. Place them in a shallow dish or a resealable bag and pour half of the marinade over the chicken. Toss or massage to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavor.
- Heat vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
- Add marinated chicken thighs to the hot pan and cook for 5-7 minutes per side, or until golden brown and cooked through, with an internal temperature reaching 165°F (74°C).
- During the last few minutes of cooking, pour the remaining marinade (the other half) over the chicken in the pan. Allow it to simmer and reduce, coating the chicken thighs in a glossy, flavorful glaze.
- Remove chicken from the pan and let it rest for a few minutes before serving. Garnish generously with sliced scallions.
Notes
Adjust chili levels to your preference. Serve with rice or roasted vegetables for a complete meal. For extra heat, add a pinch of red pepper flakes or serve with a side of the full strength Calabrian chili oil.