This smoky Korean chicken recipe blends all the right flavours together for chicken that is not boring. I especially love that the gochujang paste is not particularly spicy but brings out the smokiness and umami that takes this chicken dish over the top. Every gochujang paste has a different spice level so use your own discretion. Of course you can always add more if you like it spicy or add some extra gochu-garu (chili powder) to really give it a kick.
Chicken thighs can be substituted with breast meat. You can also use the marinade with bone-in chicken or wings.
Makes 4-6 servings
Ingredients
1½ pound chicken thighs, boneless skinless, cut into 1½ inch pieces
1 tablespoon avocado oil
1 tablespoon sesame oil
1 teaspoon roasted sesame seeds
1 stalk green onion, chopped
For the Marinade
2 teaspoons fresh ginger, grated
4 cloves garlic, minced
3 tablespoons soy sauce
2 teaspoons rice vinegar
1-3 tablespoons gochujang
4 tablespoons corn syrup or honey
Instructions
- In a medium mixing bowl, combine marinade ingredients. Add chicken and mix well and let marinate for 20-30 minutes, if desired.
- In a large wok or large frying pan on medium/high heat, add 1 tablespoon oil and chicken. Let the meat sear for a minute. Flip the chicken over and sear the other side then stir fry for 3-5 minutes until chicken is cooked through. Drizzle with sesame oil.
- Transfer chicken to a serving platter and garnish with sesame seeds and green onion.
- Serve with rice and sides.
Smoky Korean Chicken
Ingredients
- 1½ pound chicken thighs boneless skinless, cut into 1½ inch pieces
- 1 tablespoon avocado oil
- 1 tablespoon sesame oil
- 1 teaspoon roasted sesame seeds
- 1 stalk green onion chopped
For the Marinade
- 2 teaspoons fresh ginger grated
- 4 cloves garlic minced
- 3 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1-3 tablespoons gochujang
- 4 tablespoons corn syrup or honey
Instructions
- In a medium mixing bowl, combine marinade ingredients. Add chicken and mix well and let marinate for 20-30 minutes, if desired.
- In a large wok or large frying pan on medium/high heat, add 1 tablespoon oil and chicken. Let the meat sear for a minute. Flip the chicken over and sear the other side then stir fry for 3-5 minutes until chicken is cooked through. Drizzle with sesame oil.
- Transfer chicken to a serving platter and garnish with sesame seeds and green onion.
- Serve with rice and sides.
What a recipe to wake up to! I’m printing this out as I type this! I wasn’t sure what I was going to make but now I know! I’m going to add some halved mushrooms to this but otherwise keep it the same apart from using boneless skinless chicken breasts. Those are ,my preferred cut of chicken that I use for everything calling for raw chicken. I’ll also not be bothered and use bags of pre-cooked chicken strips if what I’m making doesn’t need to be marinated! Thanks for another great one!!!!
I just made this today after marinating the chicken overnight. Not bad at all! I can’t wait until I start on this tomorrow! I often make something one day and then let it sit in the icebox overnight for all of the flavors to meld together. I added 1 lb. of halved and quartered fresh mushrooms and some onion squares as well as using my standard cut of chicken, boneless skinless chicken breasts. I’ll make some Jasmine rice tomorrow! Thanks for another great one!!!