Name: Korean Spicy Chicken with Gochujang
Total time: 155 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast or thighs; 2 tbsp gochujang (Korean red chili paste); 2 tbsp soy sauce; 2 tbsp cooking sake or mirin; 1 tbsp garlic, chopped; 1 tbsp ginger, grated; 2 tbsp sugar; 1 tbsp light brown sugar; 1 tbsp sesame oil; 1 tbsp sesame seeds (marinade); 2 tbsp green onions, chopped (marinade); 1 tsp Korean red chili powder (gochukaru); ¼ tsp black pepper; 2 tbsp green onions, chopped (garnish); 1 pinch sesame seeds (garnish)

Nutrition

Amount per portion

1 serving · ≈ 115 g chicken with sauce (≈ 4 oz)

Calories306

Total Fat9g
Total Carbs17g
Protein37g

Ingredients

Portions

Steps

1
Cut chicken breasts horizontally to create thinner, even pieces; for thighs, score the thick parts and fan them out. Alternatively, pound the chicken to an even thickness.
2
In a large mixing bowl, combine gochujang, soy sauce, mirin, garlic, ginger, sugar, brown sugar, sesame oil, sesame seeds, gochukaru, and black pepper. Mix until well blended.
3
Add chicken to the marinade, toss to coat, and marinate in the refrigerator for at least 2 hours or overnight.
4
Preheat oven to 425°F (220°C).
5
Line a baking tray with parchment paper and drizzle lightly with vegetable oil and sesame oil. Arrange marinated chicken on the tray.
6
Bake for 17–18 minutes. Optionally switch oven to broil and broil for 1 minute for extra caramelization.
7
Let chicken rest for a couple of minutes, then top with fresh chopped green onions and sesame seeds. Serve with rice and leafy greens.