Description
A vibrant Korean dish featuring succulent chicken thighs marinated in a spicy-sweet gochujang paste, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 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 for garnish)
- 1 tsp sesame seeds (for topping)
Instructions
- Combine gochujang paste, soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger in a medium bowl. Whisk until smooth. Adjust sweetness and consistency if needed.
- Pat the chicken thighs dry with a paper towel, then toss in the marinade and cover. Let marinate in the fridge for at least 30 minutes.
- Preheat your oven to 200°C (400°F) if baking, or heat a skillet over medium-high heat.
- If baking, line a baking sheet with parchment paper and arrange chicken. Spoon extra marinade on top. Bake for 18–22 minutes.
- If pan-cooking, place marinated chicken in the hot skillet. Cook for 5–7 minutes on each side until golden brown, ensuring it reaches an internal temperature of 75°C (165°F).
- Transfer the chicken to a cutting board, let it rest briefly, then drizzle with sesame oil, garnish with spring onions and sesame seeds.
Notes
Serve over rice or noodles, or stuffed in lettuce wraps. Leftovers can be stored in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking or Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg