Gochujang Chicken Thighs Recipes

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GOCHUJANG CHICKEN



Gochujang Chicken image

This spicy Korean chicken gets its kick from gochujang, which is a fermented red chile paste. It is loaded with umami and gives loads of flavor to the marinade. Brands vary widely in spiciness level, so start with a modest amount taste it before you add any raw meat to the marinade and decide if you need more.

Provided by Robin

Categories     Main Dish Recipes

Time 55m

Number Of Ingredients 12

1½ pounds boneless skinless chicken thighs or breasts
1 small yellow onion, thinly sliced
2 cloves garlic, minced
5 tablespoons soy sauce
3 tablespoons gochujang (fermented red pepper paste)
1 tablespoon honey
1 teaspoon toasted sesame oil
For serving
1 head butter lettuce or other wide-leafed lettuce, leaves separated but kept whole
1 cup fresh mint leaves
1 to 3 hot red chilies, thinly sliced
Ssamjang or additional gochujang thinned with a bit of sesame oil

Steps:

  • In a large bowl, combine the onion, garlic, soy sauce, gochujang, honey, and sesame oil and stir to mix well.
  • Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  • Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade if desired. Add the chicken and cook until browned on the outside and cooked through, about 5 minutes per side.
  • Remove from the grill and let stand for 5 minutes.
  • If you reserved the marinade, put it (including the onions) in a medium saucepan and bring to a boil over medium-high heat. Let boil for at least 5 minutes. The sauce will thicken a bit.
  • Slice the chicken pieces into strips and transfer them to a platter. Drizzle the reduced marinade over the top, if using.
  • Serve with the lettuce leaves, mint, chilies, and dipping sauce.

Nutrition Facts : Calories 387 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 44 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 2069 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE



Spicy Korean Chicken Thighs in Gochujang Sauce image

Spicy Korean Chicken Thighs in Gochujang Sauce - an intensely flavoured chicken recipe made in a cast iron pan for extra crispy, juicy thighs and a finger licking marinade!

Provided by Richa

Categories     Main Course

Time 45m

Number Of Ingredients 11

6 Chicken Thighs (skin on, bone in)
1 1/2 tablespoons Vegetable Oil
Toasted Sesame Seeds and Green Onions for topping
1/4 cup light Soy Sauce
2 tablespoons Gochujang (spicy Korean chili paste)
3 tablespoons Honey
1 tablespoon Garlic Paste
1 teaspoon Ginger Paste
2 tablespoons Rice Vinegar
1/2 teaspoon Chili Flakes (optional)
Salt and Pepper to taste

Steps:

  • Mix together all the ingredients under marinade. Be careful not to add additional salt without tasting because both soy sauce and gochujang have salt in them.
  • Add chicken and toss to coat the chicken. Marinate for at least two hours or overnight. If refrigerating overnight, take the chicken out half an hour before cooking to bring it to room temperature.
  • Heat oil in a cast iron skillet and add chicken thighs and all the marinade to it. Sear on high flame for 2-3 minutes on either side. Reduce the flame to low, add half a cup of water and cover and cook for 30 to 40 minutes till the chicken is cooked through. Turn the chicken once halfway. Add more water if you'd like more sauce and simmer.
  • Once the chicken is cooked through, top with sesame seeds, chopped green onions and serve immediately.

Nutrition Facts : Calories 327 kcal, Sugar 9 g, Sodium 632 mg, Fat 22 g, SaturatedFat 8 g, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, Cholesterol 111 mg, ServingSize 1 serving

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES



Sheet-Pan Gochujang Chicken and Roasted Vegetables image

Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.

Provided by Yewande Komolafe

Categories     dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons gochujang
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1 pound turnips, trimmed and cut into 2-inch pieces (about 3 1/2 loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
Kosher salt
2 1/2 to 3 pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)

Steps:

  • Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
  • Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
  • While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
  • Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE



Spicy Korean Fried Chicken with Gochujang Sauce image

It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!

Provided by Diana71

Categories     World Cuisine Recipes     Asian     Korean

Time 40m

Yield 4

Number Of Ingredients 15

⅓ cup milk
1 egg
1 pound chicken breast tenderloins
¼ cup all-purpose flour
¼ cup potato starch
½ teaspoon salt
¼ teaspoon ground black pepper
vegetable oil for frying
¼ cup honey
¼ cup brown sugar
2 tablespoons soy sauce
2 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon ground ginger

Steps:

  • Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
  • Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
  • Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
  • Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
  • Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
  • Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g

GOCHUJANG CHICKEN



Gochujang Chicken image

Make and share this Gochujang Chicken recipe from Food.com.

Provided by StarOfWhiteLight

Categories     Chicken

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -3 lbs boneless skinless chicken thighs
4 -6 green onions (1-inch slices green onion tops, thinly sliced green onion bottoms)
1 medium onion, thinly sliced
1 ounce red chili paste (gochujang)
1 ounce soy sauce
1 ounce wine
1 ounce brown sugar
1 ounce corn syrup
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon korean red chili pepper flakes (gochugaru)
1/4 teaspoon black pepper
1/4 teaspoon ginger powder
1/2 teaspoon finely minced ginger

Steps:

  • Cut the chicken thighs into bite size pieces.
  • To prepare marinate mix all the following ingredients (gochujang, soy sauce, wine, brown sugar, sesame oil, minced garlic, gochugaru black pepper and ginger) in a medium glass bowl.
  • Mix all marinade ingredients well.
  • Place sliced chicken thighs, green onion in with the marinate; toss and press meat into bowl. Top with sliced onion.
  • Marinate in refrigerator for 2-6 hours.
  • Heat 2 tdsp of oil in a cast iron skillet or wok. Grab most (all if you can) of the onions out of bowl; squeeze marinate out. Add onions to skillet and cook for 3 to 5 minutes.
  • Drain marinate (into sink) out of chicken/green onions and add to onions; cook on medium high. Cook until the chicken is cooked through and slightly caramelized.

Nutrition Facts : Calories 384.1, Fat 12.7, SaturatedFat 2.8, Cholesterol 188.9, Sodium 631.1, Carbohydrate 18.7, Fiber 1.7, Sugar 10.6, Protein 46.5

GOCHUJANG CHICKEN THIGHS



Gochujang Chicken Thighs image

These Korean Chicken Thighs are so easy to make on the grill or on a grill pan. These thighs come together with only a few ingredients and are packed with flavour.

Provided by Carmy

Categories     BBQ     Main Course

Time 50m

Number Of Ingredients 11

3 to 4 tbsp gochujang
1 tsp gochugaru (Korean hot pepper powder)
2½ tbsp brown sugar
2 tbsp soy sauce (low sodium)
1 tbsp sesame oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
¼ tsp salt
¼ tsp pepper
8 to 10 chicken thighs (boneless skinless)

Steps:

  • Combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and seasonings to a small bowl and mix to combine.
  • In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
  • Heat the grill to 400ºF or oil a stovetop grill pan and place over medium-high heat.
  • Place the chicken thighs, smooth-side down.
  • Cook the chicken thighs smooth side down for 4 to 5 minutes on one side.
  • Flip and cook for another 4 to 5 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
  • When done, remove the chicken thighs from the grill/pan and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 352 kcal, Carbohydrate 13 g, Protein 45 g, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 215 mg, Sodium 627 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving

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