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Spicy Korean Chicken

4

55 min

Spicy Korean Chicken

Spicy Korean Chicken Photo 1

Time

55 min

Serving

4 persons

Calories

257

Rating

4.00★ (14)

Cuisine

Korean
Author: Victoria Buriak
Marinated in a flavorful mixture of sesame oil, soy sauce, ginger, and gochujang (Korean chile paste), these chicken thighs are slightly spicy and slightly sweet.

Ingredients

  • soy sauce: 2 Tbsp
  • vegetable oil: 2 Tbsp
  • ½ tablespoons Korean Chili paste (gochujang): 1 piece
  • sesame oil: 1 Tbsp
  • Korean red Chili flakes (gochugaru): 1 tsp
  • garlic: 3 clove (minced)
  • ginger, peeled and: 1 piece (1 inch piece, minced)
  • skinless, boneless chicken thighs, pounded: 1 pound (if desired)

Metric Conversion

Stages of cooking

Spicy Korean Chicken Photo 21
Spicy Korean Chicken Photo 32
Spicy Korean Chicken Photo 43
  1. 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.
    Spicy Korean Chicken Photo 2
  2. Preheat an outdoor grill for medium heat and lightly oil the grate.
    Spicy Korean Chicken Photo 3
  3. 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).
    Spicy Korean Chicken Photo 4

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