Spicy Korean Chicken
A flavorful dish that combines marinated chicken thighs with Korean chili paste and aromatic spices, perfect for any dinner occasion.
Ingredients
Main Ingredients
- 1 lb (500g) boneless and skinless chicken thighs Ideal for juiciness and flavor
- 2 tablespoons vegetable or canola oil
- 1 ½ tablespoons Korean chili paste (gochujang) Provides spiciness and flavor
- 1 teaspoon Korean red chili powder (gochugaru or regular chili powder)
- 1 tablespoon sesame oil Adds a nutty flavor
- 2 tablespoons soy sauce Enhances umami
- 1 ½ tablespoons sugar Balances spiciness
- 1 piece ginger (peeled and minced, about 1 inch / 2 cm)
- 3 cloves garlic (minced)
- to taste Salt
Instructions
Preparation
- Slice the chicken thighs horizontally, cutting each thigh into 2 or 3 thinner pieces for better marination.
- In a large bowl, combine gochujang, gochugaru, sesame oil, soy sauce, sugar, minced ginger, and garlic. Whisk until the gochujang is completely dissolved.
- Add the sliced chicken to the marinade, ensuring each piece is well-coated. Marinate for at least 30 minutes or preferably 2 hours.
Cooking
- Cook the chicken by grilling over medium heat until slightly charred and fully cooked, or pan-fry in a skillet for about 6-7 minutes on each side, or bake in the oven at 400°F (207°C) for around 20 minutes.
- Serve immediately with hot steamed rice.
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Notes
Serve with garnishes like chopped green onions or sesame seeds, and consider pairing with traditional Korean side dishes like kimchi and pickled vegetables. Can be served in lettuce wraps for a fun twist.