Korean Spicy Chicken Recipe | Kitchenbowl
2 Pounds Boneless chicken thighs
1 White onion
2 Tablespoons Garlic, minced
1 Teaspoon Ginger, minced
¼ Cup Gochugang
2 Tablespoons c
2 Tablespoons Sesame seed oil
2 Tablespoons Brown sugar
1 Tablespoon Rice wine vinegar
1 Tablespoon Soy sauce
Step 1 Halve and slice the onion and mince the garlic and ginger.
Step 2 Cut the chicken thighs roughly into 1 inch pieces, removing any unwanted fat.
Step 3 Combine the chicken, garlic, ginger, gochugaru, gochugang, sesame seed oil, vinegar, brown sugar and soy sauce together.
Step 4 Mix in the sliced onion, then marinate for at least 2 hours, up to overnight.
Step 5 Heat your skillet to medium-high heat and cook 5-8 minutes each side. Don't move around the chicken too much in order to get some charring.
Step 6 Serve hot with rice and kimchi.
- What Is Gochujang?
Gochujang is a red chile paste that also contains glutinous rice, fermented soybeans, salt, and sometimes sweeteners. It's a thick, sticky condiment that's spicy and very concentrated and pungent in flavor. Heat levels can vary between brands, so check the packaging to see if it's labeled with any kind of spice-level indicator.
Gochujang: The Spicy Miso of Korean Cooking — Ingredient Intelligence | The Kitchn
- What Is Gochujang?a coarsely ground red pepper with a texture between flakes and powder.
From the Spice Cupboard: Gochugaru | The Kitchn