Spicy Gochujang Chicken Recipe
A vibrant and spicy Korean-inspired chicken dish featuring tender chicken thighs coated in a savory, sweet, and spicy gochujang sauce, baked to perfection.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1/4 cup gochujang Korean chili paste
- 2 tbsp soy sauce low-sodium
- 1 tbsp rice vinegar
- 1 tbsp sesame oil toasted
- 1 tbsp honey or maple syrup
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1/2 tsp black pepper
- 1 tbsp sesame seeds for garnish (optional)
- 2 tbsp green onions sliced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the gochujang, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and black pepper. Whisk until well combined.
- Add the chicken thigh cubes to the bowl with the sauce. Toss thoroughly to ensure all chicken pieces are evenly coated. For best flavor, marinate for at least 30 minutes in the refrigerator, or up to 4 hours.
- Arrange the marinated chicken in a single layer on the prepared baking sheet. Ensure there's some space between pieces for even cooking.
- Bake for 25-30 minutes, or until the chicken is cooked through and lightly caramelized. You can broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
- Remove from the oven, garnish with sesame seeds and sliced green onions if desired, and serve immediately with steamed rice and your favorite vegetables.
Notes
Serve with rice and steamed vegetables for a complete meal. For extra spice, increase the amount of gochujang. For a milder flavor, reduce gochujang and add more soy sauce. Marinating the chicken for at least 30 minutes, or even overnight, will enhance the flavor considerably. You can also grill or pan-fry the chicken if you prefer.