Spicy Gochujang Chicken: Easy Korean Recipe

Spicy Gochujang Chicken: Easy Korean Recipe

Chicken thighs are specified as boneless, skinless; if using skinless pieces, simply sear on one side first, then flip (the 'skin-side down' mention in the steps reflects the original text). You can substitute chicken breasts for thighs; adjust cooking time to avoid drying out. Apple cider vinegar can substitute for rice vinegar. Adjust heat by increasing or decreasing the gochujang. Add quick-cooking vegetables (carrots, bell peppers, broccoli) in the last few minutes for a one-pan meal. Great served over steamed rice or wrapped in lettuce leaves. Cook chicken to an internal temperature of 165°F (75°C). For gluten-free, use gluten-free tamari or certified gluten-free soy sauce. Leftovers keep 3–4 days refrigerated in an airtight container; reheat gently over low heat. Can be frozen up to 2–3 months.

Time: Prep: 10 mins, Cook: 25 mins, Total: 35 mins

Servings: 4

Ingredients

  • 4 boneless, skinless chicken thighs
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, finely sliced (for garnish)

Instructions

  1. Season the chicken thighs generously with salt and pepper on both sides. Let them rest for a few minutes.
  2. In a large skillet, heat the vegetable oil over medium-high heat. When hot, place the chicken thighs in the skillet, skin-side down as written, and cook for 5–7 minutes until golden brown. Flip and cook for another 5 minutes.
  3. In a bowl, combine the gochujang, soy sauce, honey (or brown sugar), rice vinegar, minced garlic, grated ginger, and sesame oil. Mix until well combined; set aside.
  4. Pour the sauce over the chicken in the skillet. Lower heat to medium, cover, and simmer for about 10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  5. Remove the lid and increase the heat slightly. Cook for 2–3 minutes to thicken the sauce into a glaze.
  6. Remove from heat and transfer the chicken to a serving plate, drizzling any remaining sauce over the top.
  7. Garnish with sesame seeds and sliced green onions. Serve with steamed rice or sautéed vegetables.

Original recipe source