Spicy Korean Chicken Thighs In Gochujang Sauce Recipes

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

Ingredients

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

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

Ingredients

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

SPICY KOREAN CHICKEN

Spicy Korean Chicken image

Slightly spicy, slightly sweet Korean-style chicken thighs.

Provided by Mrs.Bryant

Categories World Cuisine Recipes Asian Korean

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound skinless, boneless chicken thighs
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil
3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)

Steps:

Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
Preheat grill for medium heat and lightly oil the grate.
Grill the 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).

Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g

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