Spicy Korean Chicken
Juicy Spicy Korean Chicken with a bold, flavorful spicy marinade. Easy to make at home, tender and slightly charred, and cheaper and better than takeout. Perfect for weeknight dinners, served with steamed rice for a quick, restaurant-style meal everyone will love.
Servings: 4 people
Ingredients
- 1 lb boneless and skinless chicken thighs
- 1 tablespoon cooking oil for pan-frying
Marinade:
- 2 tablespoons oil
- 1½ tablespoons Korean chili paste gochujang
- 1 teaspoon Korean red chili powder gochugaru or regular chili powder
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1½ tablespoons sugar
- 1 piece ginger peeled and minced (1 inch / 2 cm)
- 3 cloves garlic minced
- salt to taste
Instructions
- Cut the chicken thighs into smaller pieces. If your chicken thighs are thicker, slice each chicken thigh into 2 horizontal pieces. Set aside.
- Combine all the ingredients for the Marinade in a bowl, and mix until everything is well combined. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
- Heat up a skillet with the cooking oil. Once the skillet is heated, pan-fry the chicken until cooked and slightly charred on the surface. Alternatively, you can bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Video
Nutrition
Serving: 4people | Calories: 263kcal | Carbohydrates: 8g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 614mg | Potassium: 345mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg