Description
A flavorful dish featuring juicy chicken thighs marinated in a sweet and spicy gochujang sauce, perfect for both weeknight dinners and special gatherings.
Ingredients
Scale
- 600 g boneless, skinless chicken thighs
- 3 tbsp gochujang paste
- 2 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tbsp sesame oil
- 1 tbsp neutral oil
- 2 spring onions, sliced
- 1 tsp sesame seeds
Instructions
- In a medium bowl, whisk together the gochujang, soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger until smooth.
- Pat the chicken thighs dry with paper towels and toss them in the marinade, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 200°C (400°F) or heat a skillet over medium-high with the neutral oil.
- For baking: Arrange the chicken on a lined baking sheet and drizzle leftover marinade. Bake for 18-22 minutes until fully cooked.
- For pan-searing: Cook chicken for 5-7 minutes on each side until caramelized and internal temperature reaches 75°C (165°F).
- Let the chicken rest briefly, then drizzle with sesame oil and garnish with sliced spring onions and sesame seeds before serving.
Notes
For best flavor, allow the chicken to marinate longer and consider serving with steamed rice and kimchi for an authentic experience.
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg