Spicy Korean Chicken
This spicy and slightly sweet Spicy Korean Chicken features marinated chicken thighs in a flavorful mixture of sesame oil, soy sauce, ginger, and gochujang.
Equipment
- grill
Ingredients
Marinade
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1.5 tablespoons Korean chile paste (gochujang)
- 1 tablespoon sesame oil
- 1 teaspoon Korean red chile flakes (gochugaru)
- 3 cloves garlic, minced
- 1 inch piece ginger, peeled and minced
- 1 pound skinless, boneless chicken thighs pounded if desired
Instructions
Preparation
- Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Notes
Regular chili powder can be used instead of gochugaru. You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.
Nutrition
Serving: 1pieceCalories: 257kcalCarbohydrates: 2gProtein: 20gFat: 18gSaturated Fat: 4gCholesterol: 70mgSodium: 755mgPotassium: 211mgVitamin C: 2mgCalcium: 15mgIron: 1mg
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