Description
Gochujang chicken features tender, juicy chicken thighs marinated in a sweet and spicy gochujang sauce, perfect for family dinners or quick weeknight meals.
Ingredients
- 600 g boneless, skinless chicken thighs
- 3 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tbsp sesame oil
- 1 tbsp neutral oil
- 2 spring onions, sliced
- 1 tsp sesame seeds
Instructions
- Whisk together the gochujang, soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a medium bowl until smooth.
- Pat the chicken thighs dry with paper towels, allowing the marinade to cling better.
- Add the chicken to the bowl and toss thoroughly until every piece is well-coated. Cover and marinate in the fridge for at least 30 minutes, or for a deeper flavor, one to two hours.
- Preheat your oven to 200°C (400°F) if baking, or heat a large skillet over medium-high heat with neutral oil.
- For baking: Arrange the chicken on a lined baking sheet, spoon extra marinade over the top, and bake for 18–22 minutes until cooked through and slightly charred.
- For pan-cooking: Place the chicken in the hot skillet and cook for 5–7 minutes per side until a nice caramelized crust forms and the internal temperature reaches 75°C (165°F).
- Transfer the cooked chicken to a cutting board and allow it to rest for a few minutes. Drizzle with sesame oil and sprinkle with sliced spring onions and sesame seeds before serving.
Notes
For best results, serve with rice or steamed vegetables. Leftovers keep well in the refrigerator for up to 3 days.