Gochujang Spicy Korean Chicken (Printable Version)
Juicy chicken thighs glazed with spicy gochujang, soy, and honey for a bold Korean-inspired dinner.
# What You Need:
→ Chicken
01 - 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade
02 - 3 tbsp gochujang (Korean chili paste)
03 - 2 tbsp soy sauce
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey (or brown sugar)
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp sesame oil
09 - 1/2 tsp freshly ground black pepper
→ Garnishes
10 - 1 tbsp toasted sesame seeds
11 - 2 green onions, thinly sliced
# Directions:
01 - In a large mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Let marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor penetration.
03 - Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken along with any excess marinade and cook for 6 to 8 minutes per side, until the chicken is fully cooked through and slightly caramelized.
04 - Remove from heat and transfer to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve hot alongside steamed rice or in crisp lettuce wraps.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so every single piece of chicken gets coated in a sticky, caramelized layer of spicy sweetness that is downright addictive.
- It comes together in forty minutes flat, which means you can pull it off on a Tuesday without breaking a sweat.
02 -
- Do not drain the excess marinade before cooking because that liquid reduces into the glaze that makes this dish sing.
- If your heat is too low the chicken will steam instead of caramelize, so keep the burner at a confident medium high.
03 -
- Letting the chicken marinate overnight in the fridge transforms the flavor entirely, so plan ahead when you can.
- Use a cast iron skillet if you have one because the even heat distribution gives you a better crust than nonstick ever will.