Spicy Gochujang Korean Chicken Flavorful Power Dish
Author:felis
Total Time:45 minutes
Yield:4 servings 1x
Description
Spicy Korean Gochujang Chicken Flavorful bold dish with intense chili paste flavor Easy prep quick cook time Ideal highprotein lowcarb option
Ingredients
Scale
1.5 lbs (680g) boneless, skinless chicken thighs
1/4 cup (60ml) gochujang (Korean red chili paste)
1/4 cup (60ml) soy sauce
2 tablespoons (30ml) rice vinegar
2 tablespoons (30ml) honey
3 cloves garlic, minced
1 tablespoon (15ml) grated ginger
1 tablespoon (15ml) sesame oil
1/2 cup (120ml) thinly sliced green onions
2 tablespoons (30ml) sesame seeds
Instructions
In a large bowl, combine the gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Add the chicken thighs and toss to coat evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Arrange the marinated chicken thighs on the prepared baking sheet, making sure they are not overcrowded. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
Switch your oven to the broil setting and broil the chicken for 2-3 minutes, or until the edges are lightly charred and the sauce has caramelized. Keep a close eye on the chicken to prevent burning.
Remove the chicken from the oven and transfer it to a serving platter. Sprinkle the sliced green onions and sesame seeds over the top. Serve the Spicy Korean Gochujang Chicken immediately.
