Spicy Gochujang Korean Chicken (Print version)

Sweet and spicy Korean-style chicken with gochujang chili paste, soy sauce, and honey glaze.

# What you need:

→ Chicken

01 - 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces

→ Marinade

02 - 3 tablespoons gochujang (Korean chili paste)
03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar
05 - 2 tablespoons honey (or brown sugar)
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon toasted sesame oil
09 - ½ teaspoon freshly ground black pepper

→ Garnishes

10 - 1 tablespoon toasted sesame seeds
11 - 2 green onions, thinly sliced

# Directions:

01 - In a large mixing bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper until smooth and well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat evenly. Allow the chicken to marinate for at least 20 minutes at room temperature, or refrigerate for up to 2 hours for more pronounced flavor development.
03 - Heat a large skillet or non-stick pan over medium-high heat. Add the marinated chicken along with any remaining marinade and cook for 6 to 8 minutes per side, until the chicken is cooked through and achieves a caramelized, lightly charred exterior.
04 - Remove the skillet from heat and transfer the chicken to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately alongside steamed white rice or crisp lettuce wraps.

# Expert advice:

01 -
  • The marinade doubles as a glaze, so every bite is coated in that deep, sticky, sweet and savory sauce without any extra work.
  • Chicken thighs stay juicy even if you accidentally overcook them a little, which makes this almost impossible to ruin on a stressed evening.
02 -
  • If you crowd the pan too much the chicken will steam instead of caramelize, so cook in two batches if your skillet is on the smaller side.
  • The marinade burns easily because of the honey, so keep the heat at a solid medium high rather than cranking it to max and watch for the moment the edges go from beautifully dark to acrid.
03 -
  • Let the chicken sit in the marinade for the full two hours in the refrigerator whenever time allows because the difference in depth of flavor is genuinely dramatic.
  • Use a cast iron skillet if you have one because the heavy base holds heat evenly and creates a better crust on the chicken pieces than thinner pans.

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