Spicy Korean Chicken Thighs In Gochujang Sauce Food

KOREAN CHICKEN THIGHS

Korean Chicken Thighs image

Sweet and spicy baked Korean Chicken Thighs

Provided by Meghan McMorrow | Fox and Briar

Categories Dinner

Time 1h5m

Number Of Ingredients 11

Ingredients

1 lb boneless, skinless chicken thighs
1.5 tbsp rice vinegar
¼ cup brown sugar
½ cup low sodium soy sauce
3 tbsp gochujang
1 tbsp ginger (grated)
4 garlic (minced)
1 tbsp rice vinegar
1 tbsp low sodium soy sauce
1 tbsp gochujang
1/4 cup brown sugar

Steps:

Whisk together ingredients for marinade. Add chicken to marinade and turn until all the chicken is completely coated in the sauce. Marinate in the fridge for at least 30 minutes, up to overnight.
When ready to cook the chicken, preheat oven to 375 degrees F. Line a baking sheet with foil for easy cleanup.
Arrange chicken on baking sheet, discard excess marinade. Bake chicken for 20-25 minutes, or until cooked through.
While chicken is baking, whisk together ingredients for glaze in a small sauce pan over medium heat. Cook, whisking occasionally, for 5 minutes, or until sauce has thickened. Do not allow sauce to boil.
In the last few minutes of cooking chicken, brush with the glaze. After chicken is done, remove from oven and brush with another coat of the glaze before serving.

Nutrition Facts : Calories 283 kcal, Carbohydrate 36 g, Protein 24 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 108 mg, Sodium 1308 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving

SWEET AND SPICY GOCHUJANG CHICKEN

Sweet and Spicy Gochujang Chicken image

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

Ingredients

1/4 cup gochujang paste
1/4 cup white miso
2 tablespoons mirin or honey
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 garlic cloves (grated or pressed)
1 tablespoon grated fresh ginger
2 - 3 tablespoons water
2 pounds boneless skinless chicken thighs
1/4 cup very thinly sliced green onion

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

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