Best Gochujang Chicken Thighs Recipes

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GOCHUJANG CHICKEN RECIPE



Gochujang Chicken Recipe image

Delicious and flavorful spicy grilled gochujang chicken recipe

Provided by Sue

Categories     Main

Time 17m

Number Of Ingredients 14

450 g boneless chicken thigh fillets ((1 pound))
100 g sweet potato ((3.5 ounces), peeled and thinly sliced (0.5 cm - 1 cm / 0.2 - 0.4 inch thickness) (optional))
100 g Korean rice cakes ((3.5 ounces), separated (optional))
some cooking oil
3 Tbsp gochujang ((Korean chili paste))
1/2 Tbsp gochugaru ((Korean chili flakes))
1 Tbsp rice wine ((mirin))
1 Tbsp brown sugar
1 Tbsp onion powder
1/4 cup Sprite ((or 7 Up or other carbonated lemon-lime soda))
2 tsp soy sauce
2 tsp minced garlic
2 tsp minced ginger
A few sprinkles ground black pepper

Steps:

  • Prepare the chicken according to your grill type and your preference. (For me, as I'm intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)
  • Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.
  • Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C). If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.
  • Serve. (Refer to my serving suggestions in the main post!)

Nutrition Facts : Calories 818 kcal, Carbohydrate 64 g, Protein 93 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 428 mg, Sodium 1218 mg, Fiber 6 g, Sugar 27 g, ServingSize 1 serving

SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE



Spicy Korean Chicken Thighs in Gochujang Sauce image

Spicy Korean Chicken Thighs in Gochujang Sauce - an intensely flavoured chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!

Provided by Richa

Categories     Main Course

Time 45m

Number Of Ingredients 11

6 Chicken Thighs (skin on, bone in)
1 1/2 tablespoons Vegetable Oil
Toasted Sesame Seeds and Green Onions for topping
1/4 cup light Soy Sauce
2 tablespoons Gochujang (spicy Korean chili paste)
3 tablespoons Honey
1 tablespoon Garlic Paste
1 teaspoon Ginger Paste
2 tablespoons Rice Vinegar
1/2 teaspoon Chili Flakes (optional)
Salt and Pepper to taste

Steps:

  • Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
  • Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
  • Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
  • Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.

Nutrition Facts : Calories 327 kcal, Sugar 9 g, Sodium 632 mg, Fat 22 g, SaturatedFat 8 g, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, Cholesterol 111 mg, ServingSize 1 serving

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