Description
This Gochujang Chicken features tender marinated chicken thighs cooked in a sweet and spicy glaze made from gochujang, soy sauce, and honey. Perfectly paired with rice and garnished with sesame seeds and green onions, this dish is a flavorful and satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
- Cooked rice (for serving)
Instructions
- In a medium-sized bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, and rice vinegar. Whisk until smooth and slightly thick. Adjust sweetness or spiciness to taste.
- Place chicken thighs in a large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring each piece is coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (2 hours or overnight for best results).
- Remove chicken from the refrigerator and let it sit at room temperature for 10-15 minutes. Heat a large skillet over medium-high heat and add vegetable oil. Once hot, add marinated chicken thighs. Cook for 5-7 minutes on one side without moving. Flip chicken, reduce heat to medium, and cook for another 5-7 minutes until cooked through (internal temperature of 165°F/75°C). Brush with extra marinade during the last minutes for caramelization.
- Remove chicken from skillet and let it rest on a cutting board for 5 minutes. Slice into bite-sized pieces or strips.
- Serve sliced chicken over cooked rice. Drizzle with remaining sauce from the skillet and garnish with sesame seeds and chopped green onions.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 10 minutes
- Cook Time: 15 minutes