GOCHUJANG CHICKEN
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
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
SWEET AND SPICY GOCHUJANG CHICKEN
Super tasty and quick to make - easy Korean gochujang chicken glazed with a quick, sweet and savory sauce.For a fast weeknight meal, slice the chicken and serve in rice bowls with steamed or stir-fried vegetables.
Provided by Karen Tedesco
Categories Chicken
Time 25m
Number Of Ingredients 10
Steps:
- Mix all the ingredients for the sauce in a bowl.
- Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat. Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
- Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing 1/2-thick.
- Serve the chicken sprinkled with the green onion and additional sauce drizzled over.
Nutrition Facts : ServingSize 1 g, Calories 268 kcal, Carbohydrate 9 g, Protein 31 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 609 mg, Fiber 1 g, Sugar 3 g
BRAISED CHICKEN WITH GOCHUJANG
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won't use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside.
Provided by Florence Fabricant
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat chicken pieces dry. Heat a heavy 3 1/2-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.
- Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.
- Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly from pan or transfer to a serving platter. Toss cilantro on top before serving.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 42 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1340 milligrams, Sugar 7 grams, TransFat 0 grams
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES
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
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
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
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
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
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
SPATCHCOCK GOCHUJANG CHICKEN
Forget run-of-the-mill sausages and and burgers - light the barbecue for Tom Kerridge's spiced spatchcock chicken. You can also cook it in the oven
Provided by Tom Kerridge
Categories Dinner
Time 1h20m
Number Of Ingredients 12
Steps:
- Put the chicken on a board breast-side down with the legs facing you. Using kitchen scissors or poultry shears, cut along either side of the backbone and remove it (freeze it to use for stock). Open the chicken out, turn it over and push down the breastbone to flatten. Cut a few slashes in the legs and thighs.
- Whisk the marinade ingredients together. Reserve 2 tbsp and rub the rest all over the chicken, working it under the skin. Cover and chill for at least 1 hr or overnight.
- Light the barbecue, stacking the coals on one side. When the flames have died down and the coals are ashen, lay a flameproof foil tray or old roasting tin over the empty side and pour in the ginger beer or 100ml water. Set the grill on top. Place the chicken skin-side up on the grill, cover with the lid and cook for 45 mins. Baste with the reserved marinade, then re-cover and cook for 5 mins more. Move the chicken to the hotter side of the barbecue for 5 mins to char the skin a little, being careful not to burn it. The chicken is ready when the legs pull away easily and a digital probe thermometer inserted into the thickest part of the thigh and breast reads 70C. Lift onto a board, rest for 10 mins then scatter over the spring onions and coriander. Drizzle with sesame oil.
Nutrition Facts : Calories 511 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 58 grams protein, Sodium 1.7 milligram of sodium
GOCHUJANG CHICKEN WINGS
These wings are the reason so many people in my Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet and spicy with Korean chile paste--little bites of heaven! And, of course, very easy to make. If I were you, I'd inaugurate my air fryer with this super-simple recipe.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the wings: Season the wings with the salt and pepper and place in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes.
- Meanwhile, for the sauce: In a small bowl, combine the gochujang, mayonnaise, sesame oil, ginger, garlic, sugar, agave and a pinch of salt; set aside.
- As you near the 20-minute mark, use a meat thermometer to check the meat. When the wings reach 160 degrees F, transfer them to a large bowl. Pour about half the sauce on the wings; toss to coat (serve the remaining sauce as a dip).
- Return the wings to the air-fryer basket and cook for 5 minutes, until the sauce has glazed.
- Transfer the wings to a serving platter. Sprinkle with the sesame seeds and scallions. Serve with the reserved sauce on the side for dipping.
More about "gochujang chicken recipes"
SLOW-ROAST GOCHUJANG CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (351)Author Molly BazServings 4
- Place a rack in middle of oven; preheat to 300°. This is an important temperature for this recipe, so if you don’t have an oven thermometer already, now is the time to get one! Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season 1 3½–4-lb. whole chicken all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and lots of freshly ground black pepper, making sure to season the inside cavity.
- Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into gochujang oil. Peel 1 ½" piece fresh ginger (a spoon can get the job done), then grate into gochujang oil; whisk to combine.
- Cut what’s left of the head of garlic in half crosswise. Repeat with second head of garlic. Stuff 2 garlic halves inside cavity of chicken. Tie legs together with kitchen twine.
SPICY KOREAN CHICKEN (MADE WITH GOCHUJANG SAUCE!)
From averiecooks.com
GOCHUJANG FRIED CHICKEN RECIPE : SBS FOOD
From sbs.com.au
KOREAN SPICY CHICKEN WITH GOCHUJANG (OVEN BAKED)
From kimchimari.com
EASY GRILLED GOCHUJANG CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY KOREAN BBQ GOCHUJANG CHICKEN | THE SUBVERSIVE TABLE
From thesubversivetable.com
GOCHUJANG CHICKEN STIR-FRY RECIPE - PUREWOW
From purewow.com
19 GOCHUJANG RECIPES TO GIVE YOUR FOOD SOME SWEET, …
From bonappetit.com
SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE
From myfoodstory.com
EASY GRILLED GOCHUJANG CHICKEN THIGHS RECIPE - SIMPLY …
From simplyrecipes.com
4/5 (1)Category Entree, Dinner, LunchCuisine Korean, American, FusionTotal Time 50 mins
GOCHUJANG CHICKEN STIR FRY WITH VEGGIES RECIPE | SIDECHEF
From sidechef.com
BRAISED GARLIC GOCHUJANG CHICKEN LEGS - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
GOCHUJANG KOREAN FRIED CHICKEN - WOO CAN COOK
From woocancook.com
GOCHUJANG GRILLED CHICKEN – MOTHER-IN-LAW'S
From milkimchi.com
BEER-CAN CHICKEN WITH GOCHUJANG BUTTER - TOM KERRIDGE
From tomkerridge.com
16 RECIPES THAT GET A SPICY-SWEET KICK FROM GOCHUJANG
From seriouseats.com
GOCHUJANG CHICKEN RECIPE WITH RICE - RACHAEL RAY SHOW
From rachaelrayshow.com
SWEET & SPICY GOCHUJANG ROASTED CHICKEN - GOTHAM GROVE
From gothamgrove.com
STICKY GOCHUJANG-HONEY CHICKEN - NERDS WITH KNIVES
From nerdswithknives.com
SPICY GOCHUJANG CHICKEN DRUMSTICKS | THE SUBVERSIVE TABLE
From thesubversivetable.com
SPICY KOREAN CHICKEN IN GOCHUJANG SAUCE - WHERE IS MY SPOON
From whereismyspoon.co
SPICY GOCHUJANG STIR-FRIED CHICKEN - COUPLE EATS FOOD
From coupleeatsfood.com
GOCHUJANG CHICKEN TRAYBAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
15 RECIPES THAT USE GOCHUJANG - KOREAN BAPSANG
From koreanbapsang.com
KOREAN GOCHUJANG CHICKEN THIGHS (GRILLED OR STOVETOP)
From carmyy.com
1-PAN GOCHUJANG CHICKEN AND ZUCCHINI | RACHAEL RAY | RECIPE
From rachaelrayshow.com
GOCHUJANG CHICKEN STIR-FRY - HOMEMADE KOREAN-STYLE DINNER RECIPE
From orwhateveryoudo.com
CRISPY AIR FRYER GOCHUJANG CHICKEN - FOODSPRING
From foodspring.fr
23 EASY GOCHUJANG RECIPES WITH A FIERY KICK - INSANELY GOOD
From insanelygoodrecipes.com
KOREAN GOCHUJANG CHICKEN WINGS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
SMOKY KOREAN GOCHUJANG CHICKEN - DERRICK RICHES
From derrickriches.com
THE BEST GOCHUJANG RECIPES THAT EMBRACE THE SWEET AND SPICY
From fooddrinkdestinations.com
DELICIOUS 30-MINUTE GOCHUJANG KOREAN CHICKEN SKEWERS
From foodnetwork.ca
GOCHUJANG RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
GOCHUJANG-GLAZED CHICKEN BIBIMBAP RECIPE | HELLOFRESH
From hellofresh.com
GOCHUJANG CHICKEN WINGS - BITES OF BERI
From bitesofberi.com
SMOKY GOCHUJANG KOREAN BBQ CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
HONEY-GOCHUJANG FRIED CHICKEN TENDERS RECIPE | KITCHN
From thekitchn.com
SPICY GOCHUJANG FRIED CHICKEN - COUPLE EATS FOOD
From coupleeatsfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love