Gochujang Chicken Thighs Recipes
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 CHICKEN THIGHS IN GOCHUJANG SAUCE
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
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 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
KOREAN CHICKEN STEW WITH GOCHUJANG SAUCE
An easy one-pot recipe for Korean chicken stew with spinach simmered in an addictive sweet and spicy sauce that uses store-bought Gochujang. Serve this with rice for a delicious meal that the whole family will love.
Provided by Lisa
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Put the chicken, green onion bottoms and all the marinade ingredients: Gochujang, soy sauce, sesame oil, ginger, garlic and brown sugar, into a bowl and stir to combine. Cover and marinate for 30 minutes.
- Heat 1/3 cup water over high heat in a Dutch oven or a heavy pot with a lid. As soon as the water boils, add the chicken and all the marinade ingredients. Bring to a boil. Lower the heat to a simmer. Cover and cook for 20 minutes. Give the stew a stir and cook, uncovered, for 10 minutes more, to thicken the sauce.
- While the stew is simmering, get your rice cooking.
- Remove stew from heat and immediately add green onion tops and spinach to the pot. Stir and toss until the spinach has wilted from the heat of the stew.
- Divide the stew among shallow bowls. Sprinkle with sesame seeds. Serve with rice.
Nutrition Facts : Calories 332 calories, Sugar 5 g, Sodium 718.5 mg, Fat 14.2 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 11.2 g, Fiber 2.6 g, Protein 39.3 g, Cholesterol 170.5 mg
KOREAN CHICKEN THIGHS
Sweet and spicy baked Korean Chicken Thighs
Provided by Meghan McMorrow | Fox and Briar
Categories Dinner
Time 1h5m
Number Of Ingredients 11
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
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
SPICY KOREAN CHICKEN RECIPE
Spicy Korean Chicken - amazing and super yummy chicken with spicy Korean marinade. So easy to make, cheaper, and better than takeout.
Provided by Rasa Malaysia
Categories Korean Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh (depends on its thickness) into 2 or 3 horizontal pieces. Set aside.
- Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.
- Grill the chicken until slightly charred and completely cooked through. You may also pan-fried the chicken on a skillet or pan, or bake in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.
Nutrition Facts : Calories 261 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 people, Sodium 614 milligrams sodium, Sugar 5 grams sugar
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
More about "gochujang chicken thighs recipes"
KOREAN CHICKEN THIGHS - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 254 per serving
- Mix together the gochujang, soy sauce, garlic, ginger, sesame oil, red pepper flakes, and half of the green onions. Add the chicken and marinate for at least 30 minutes.
- When ready to cook, add the water to a heavy bottom pan over medium high heat. Add the chicken and marinade. Bring to a simmer. Once simmering, reduce the heat to low and cover. Simmer for 20 minutes.
- Uncover the chicken and let simmer for an additional 10 minutes. During this time, the sauce should thicken. Add the spinach and green onions. Stir until spinach wilts. Taste and season with more red pepper flakes, soy sauce, or gochujang as needed.
SLOW-ROAST GOCHUJANG CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (251)Servings 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.
KOREAN SPICY CHICKEN WITH GOCHUJANG (OVEN BAKED) - KIMCHIMARI
From kimchimari.com
4.5/5 (39)Total Time 29 minsCategory Main CourseCalories 324 per serving
- Cut chicken breast (esp. if you have big ones of 8 x 4 inch or bigger) horizontally across to make thinner pieces. For chicken thighs, you can just cut the thick parts and kind of fan it out. ***Alternatively, you can pound the chicken to even out the thickness and make it more tender. Read above for more details.
- In a mixing bowl large enough to hold the chicken, make gochujang marinade. Add all sauce ingredients: chopped garlic, grated ginger, soy sauce, gochujang, rice wine (mirin), sugar, sesame oil, Korean red chili pepper and black pepper. Mix until well blended.
KOREAN SPICY CHICKEN THIGHS RECIPE WITH GOCHUJANG SAUCE ...
From feedmephoebe.com
5/5 (3)Estimated Reading Time 4 minsServings 2Total Time 35 mins
- Set a large cast iron oven-proof skillet over a high flame. Season the chicken generously with salt and arrange in the pan skin-side down. Cook for about 5 minutes, until the skin is golden brown and crispy. Flip the thighs and cook for another 3 minutes on the stove, then transfer the pan to the oven. Bake the chicken until the skin has rendered even more fat and the thighs are tender, about 15 minutes.
- Meanwhile, in a small mixing bowl, combine the coconut oil, tamari, gochujang, vinegar, maple syrup, ginger and garlic.
- Remove the chicken to a plate and set the pan over medium-low heat. Add the sauce and cook, stirring frequently, until it has thickened and reduced by half, 5 minutes.
BEST GRILLED CHICKEN THIGHS WITH GOCHUJANG | COOK'S ...
From cooksillustrated.com
Servings 4-6Category Main Courses, Grilling & Barbecue
GOCHUJANG CHICKEN BREAST - FAMILY RECIPES, SWEETS & DINNER
From whereismyspoon.co
Reviews 7Calories 310 per servingCategory Poultry
- Combine the gochujang paste, soy sauce, apricot jam, sesame oil, gochugaru, fish sauce, and rice vinegar.
- Bring the chicken to room temperature before cooking, about 30 minutes on the counter should be fine.
GOCHUJANG GLAZED CHICKEN THIGHS – THE CHICKEN THIGH GUY
From chickenthighguy.com
Category MainTotal Time 45 minsEstimated Reading Time 2 mins
- Combine gochujang, sugar, salt, vinegar, garlic, and ginger in a non-reactive bowl and whisk to combine well.
- Combine all ingredients in a pan over medium heat and mix well. Allow to reduce by 1/3-1/2 until a smooth glaze forms that coats the back of a spoon. Allow to cool slightly before using.
LOW CARB GRILLED GOCHUJANG CHICKEN THIGHS | CARB MANAGER
From carbmanager.com
Total Time 30 minsCalories 258 per serving
- Combine the chicken thighs with the soy sauce, fish sauce, gochujang paste, sliced white parts of the scallion, and sesame seed oil. Mix the paste into the sauce as well as the chicken.
- Preheat a grill to 450 F. Sear the chicken thighs on the first side for several minutes. Wait until they develop an excellent grill pattern.
- Flip the chicken thighs and cook on the other side for several minutes or until the chicken is cooked through and the internal temperature is 165 F.
BRAISED GARLIC GOCHUJANG CHICKEN LEGS - COOKING WITH ...
From cookingwithcocktailrings.com
Reviews 6Servings 4Cuisine Asian, KoreanCategory Main Course
- Pat the chicken dry with paper towels then season all over with salt. Heat a large 7-quart Dutch oven over medium heat, add the vegetable oil and heat through. Working in batches, sear the chicken on all sides, about 8 minutes total.
- In a small bowl whisk together the chicken stock, Gochujang, soy sauce, rice vinegar and honey then add to the pot with the chicken. Add the whites of the green onions and the garlic and bring the mixture to a boil over medium heat. Cover the pot and lower heat to medium low, simmering until the chicken is fork tender, about 1 hour.
- Use tongs to remove the chicken to a large plate and set aside. Continue to simmer the sauce until it’s thick enough to coat the back of a spoon, about 10 minutes then add the chicken back in, using tongs to coat the chicken in the sauce.
- Return the chicken to the pot and garnish with the sesame seeds, remaining green onion and cilantro. Serve the chicken over rice.
(INSTANT POT) SPICY GOCHUJANG CHICKEN | THE SUBVERSIVE TABLE
From thesubversivetable.com
Reviews 18Servings 4Cuisine KoreanCategory Dinner, Main Course
- Whisk marinade ingredients in a large bowl. Add chicken. Mix thoroughly, making sure each chicken piece is coated with sauce. Set aside.
- Put chicken and all of the marinade into the Instant Pot. Make sure to spread chicken evenly in one layer. You don't want a mound of chicken in the middle, as this will lead to uneven cooking.
- Position oven rack so that it's on the top most rack, about 3-4-inches from the heat source. Preheat oven to BROIL. Let the oven heat for at least 10 minutes.
KOREAN PALEO CHICKEN THIGHS (EASY TO MAKE!) RECIPES THE ...
From theendlessmeal.com
5/5 (29)Total Time 50 minsCategory DinnerCalories 243 per serving
- In a small bowl, mix the honey, gochujang, coco aminos, sesame oil, ginger, and garlic. Add the chicken thighs and mix so they are coated in the sauce. Let the chicken marinate for 1-24 hours in your fridge. Note: If you don’t have time to marinate the chicken mix all the marinade ingredients then pour it over the chicken after you add it to the baking dish.
- Pour the chicken and all the marinade into the prepared baking dish and move the chicken around, so it is in a single layer. Bake in the oven for 25-30 minutes, turning a few times. The chicken will be cooked through at this time but to get a nice dark red chicken you can broil it at 425 degrees for another 10-15 minute, this is how I like it best. If you aren’t able to control the temperature that your oven broils at, make sure to keep a close eye on it and reduce the cooking time so the honey in the marinade doesn’t burn.
- While the chicken is cooking, prepare the cauliflower rice. Working in batches pulse the cauliflower in your food processor until it resembles rice. If you don’t have a food processor, you can grate or finely mince the cauliflower. Add the cauliflower rice to a large frying pan over medium heat and add 1/4 cup of water. Cover the pot and let the cauliflower steam for 6-8 minutes, or until it is soft. Remove the cauliflower from the heat and season to taste with sea salt.
EASY GRILLED GOCHUJANG CHICKEN - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (3)Total Time 1 hr 10 minsCategory DinnerCalories 187 per serving
- Pour 3/4 of the marinade/glaze over the chicken and rub in, making sure every piece is coated. Set the remaining marinade aside for grilling.
- Grill the chicken over medium heat, brushing with the remaining marinade, until golden, caramelized and cooked through. Remove from the heat and allow to rest for 5 minutes.
GOCHUJANG GINGER CHICKEN THIGHS WITH EASY PEANUT SAUCE ...
From joeats.net
Cuisine AsianTotal Time 25 minsCategory DinnerCalories 594 per serving
- In a large bowl, combine soy sauce, gochujang, dark brown sugar, vegetable oil, ginger, garlic and kosher salt. Whisk to until sugar and salt are dissolved. Set aside half of the marinade for the peanut sauce. Add the chicken to the remaining mixture, tossing to coat. Cover, chill, and let marinate for four hours, or up to one day.
- Make peanut sauce by combining reserved marinade with lime juice and zest, peanut butter, and warm water in a food processor or blender. Taste for seasoning and add more salt, sugar, or gochujang as you see fit.
- Preheat a grill, grill pan, or heavy skillet over high heat. Remove chicken from marinade, letting any excess drain away. Place chicken on preheated pan, being careful not to crowd the pan (I cooked mine in two batches). Cook chicken until first side takes on a medium char, about 5 minutes. Flip and continue cooking until chicken is firm and opaque, or reaches an internal temperature of 170°F.
- Top chicken with peanut sauce, fresh herbs, sliced fresh cucumber, and crushed peanuts. Serve with rice, noodles, or whatever.
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