Ingredients
Chicken:
- 4 chicken thighs (boneless, skinless)
Marinade:
- 1/4 cup Gochujang (Korean red chili paste)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
Coating and Garnish:
- 2 tablespoons cornstarch
- 2 scallions, sliced
- Sesame seeds (for garnish)
Instructions
- Prepare the Marinade: In a mixing bowl, combine Gochujang, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil to create a rich and balanced marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs into the marinade, making sure each piece is thoroughly coated for maximum flavor. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Coat the Chicken: After marinating, lightly coat each chicken thigh with cornstarch. This step helps create a crispy, golden crust when cooked.
- Cook the Chicken: Heat a pan over medium-high heat and add a small amount of oil. Place the coated chicken thighs in the pan and cook for about 5-7 minutes on each side until they are golden brown and cooked through, ensuring the chicken reaches an internal temperature of 165°F (74°C).
- Garnish: Remove the chicken from the pan and garnish with sliced scallions and toasted sesame seeds for a fresh crunch and nutty flavor.
- Serve: Serve the spicy Korean chicken hot with steamed rice and your favorite Korean side dishes for a complete meal.
Notes
- Marinate the chicken for longer (up to 2 hours) for even deeper flavor.
- Adjust the amount of Gochujang to control the level of spiciness to your taste.
- If desired, add a splash of water or broth when cooking to prevent the chicken from sticking or burning.
- Serve with kimchi or pickled vegetables for authentic Korean sides.
- For a gluten-free option, use tamari or a gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean