Description
A savory, spicy chicken dish featuring a flavorful marinade of gochujang, soy sauce, honey, and sesame oil, served with fresh cabbage slaw and a creamy dipping sauce.
Ingredients
- 1 lb (500g) free-range boneless, skinless chicken thighs
- 1 tablespoon gochujang paste
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- 1 tablespoon sweet chili jam
- 1 tablespoon sesame oil
- ½ of a white cabbage
- 1 cucumber
- 2 scallions (spring onions)
- A handful of cilantro (coriander) leaves
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame seeds
- ¼ cup garlic aioli
- 1 tablespoon gochujang paste for dipping sauce
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut the chicken thighs into bite-sized chunks for even cooking and easy eating.
- In a mixing bowl, combine gochujang paste, rice vinegar, soy sauce, honey, sesame oil, and sweet chili jam to create a flavorful marinade.
- Toss the chicken in the marinade mixture and let it sit for at least 30 minutes to absorb the flavors.
- Spread the marinated chicken on the prepared baking sheet and roast in the oven for about 20 minutes, or until cooked through.
- For an alternative method, consider air-frying at 400°F (200°C) for 10 minutes or grilling for 8-10 minutes.
- While the chicken roasts, prepare the slaw by shredding the cabbage, dicing the cucumber, and mixing them with chopped scallions, cilantro, salt, rice vinegar, sesame oil, fish sauce, and sesame seeds.
- For the dipping sauce, combine the aioli with a tablespoon of gochujang paste.
- Serve the sticky gochujang chicken alongside the slaw, rice, or noodles, drizzled with the gochujang aioli.
Notes
Marinate chicken for up to an hour or overnight for deeper flavor absorption. Serve slaw just before serving for optimal freshness.