Spicy Gochujang Chicken (Printable Version)
Succulent chicken thighs glazed with a sweet, spicy gochujang and soy sauce marinade. Bold Korean flavors in every bite.
# What You'll Need:
→ Chicken
01 - 1.75 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Marinade & Sauce
02 - 3 tbsp gochujang (Korean red chili paste)
03 - 2 tbsp soy sauce
04 - 2 tbsp honey
05 - 1 tbsp rice vinegar
06 - 1 tbsp sesame oil
07 - 3 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tsp toasted sesame seeds
10 - 1 spring onion, thinly sliced (for garnish)
→ Optional for Serving
11 - Cooked white rice or steamed vegetables
# How To Make:
01 - In a large bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to ensure even coating. Let rest for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for more pronounced flavor.
03 - Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles on contact.
04 - Arrange the marinated chicken pieces in the hot pan in a single layer. Cook for 6 to 8 minutes per side until the chicken is cooked through, caramelized, and reaches an internal temperature of 165°F.
05 - Remove the chicken from heat and transfer to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced spring onion. Serve hot alongside steamed rice or vegetables.
# Expert Tips:
01 -
- The gochujang sauce does double duty as both marinade and glaze, so you get big flavor with almost zero extra effort.
- Chicken thighs stay juicy and forgiving even if you accidentally overcook them a little, which happens to the best of us.
02 -
- Crowding the pan is the fastest way to end up with boiled chicken instead of that gorgeous caramelized crust.
- Marinating longer than 2 hours can make the acid in the rice vinegar start to break down the meat too much.
03 -
- Pat the chicken dry with paper towels before marinating so the sauce clings instead of sliding off.
- Use tamari instead of regular soy sauce to make this completely gluten free without sacrificing any flavor.