Smoky Korean Chicken
This smoky Korean chicken recipe blends all the right flavours together for chicken that is not boring. I especially love that the gochujang paste that I use is not particularly spicy but brings the smokiness and umami that takes this chicken dish over the top. 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.
Servings: 4 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.