Spicy Korean Chicken
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
-
Total Time
55 mins
-
Servings
4 people
-
Calories
263 kcal
-
Course
Main Course
-
Cuisine
Korean
Spicy Korean Chicken
Description
This recipe centers on boneless, skinless chicken thighs sliced horizontally to create thinner pieces that cook quickly and absorb the flavorful marinade more effectively. The marinade blends classic Korean ingredients: gochujang chili paste for rich spice and umami, red chili powder for heat, sesame oil for nuttiness, soy sauce for saltiness, sugar for balance, fresh minced ginger and garlic for aromatic depth, and salt to taste.
Marinating the chicken for at least 30 minutes, preferably two hours, allows the flavors to penetrate deeply. Cooking methods vary: grilling imparts smoky charred edges, pan-frying cooks quickly with caramelized exterior, and baking at 400°F offers a convenient hands-off option. The chicken finishes juicy with a complex combination of heat, sweetness, and savoriness.
Serving this spicy Korean chicken alongside steamed rice offers a classic pairing that balances the bold flavors. Adjusting gochujang and chili powder amounts customizes the spice level to preference.
The notes advise preheating the grill or pan to achieve a good sear and remind that chicken thighs provide juicier results than breasts. Patience in marinating enhances flavor depth.
Ingredients
- 1 lb (500g) chicken thighs boneless and skinless
Marinade:
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 1/2 tablespoons chili paste gochujang, Korean
- 1 teaspoon red chili powder gochugaru or regular chili powder, Korean
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 piece ginger peeled and minced (1 inch / 2 cm)
- 3 cloves garlic minced
- salt to taste
Instructions
- Slice the chicken thighs horizontally to create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.
- Combine all the ingredients for the marinade in a bowl and whisk until the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
- Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Notes
- Marinate chicken thighs for at least 30 minutes, ideally two hours, for deeper flavor.
- Use boneless, skinless chicken thighs for juicier, more flavorful results compared to chicken breast.
- Adjust gochujang and chili powder amounts to control the spiciness of the dish.
- Ensure your grill or pan is preheated to get a good char and cook the chicken evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 263kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 108mg | 36% |
| Sodium | 614mg | 26% |
| Potassium | 345mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
