A flavorful and spicy dish featuring marinated chicken thighs cooked to perfection with Korean gochujang.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
2 pounds chicken thighs, boneless and skinless
1/4 cup gochujang (Korean chili paste)
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon vegetable oil
1/2 teaspoon black pepper
1/4 teaspoon salt
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
In a large bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, black pepper, and salt. Mix well to create the marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting excess marinade drip off, and place the chicken in the skillet.
Cook the chicken for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice char. The internal temperature should reach 165°F.
Remove the chicken from the skillet and let it rest for 5 minutes. Slice the chicken into strips and serve garnished with chopped green onions and sesame seeds.
Notes
For a milder version, reduce the amount of gochujang or add a tablespoon of peanut butter to balance the heat.
Serve with steamed rice or lettuce wraps for a fresh twist.
For a smoky flavor, add a teaspoon of smoked paprika to the marinade.