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Spicy Korean Chicken

A delightfully savory dish that bursts with warming flavors and a kick of heat, perfect for any occasion! Tender chicken marinated in a vibrant blend of spices and sauces.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless and skinless chicken thighs Juicy and tender cuts perfect for marinating.
  • 2 tablespoons oil Use a neutral oil for best results.
  • 1.5 tablespoons Korean chili paste (gochujang) Provides authentic richness with a balanced heat.
  • 1 teaspoon Korean red chili powder (gochugaru or regular chili powder) Adds smokiness and vibrant color.
  • 1 tablespoon sesame oil Elevates the dish with a nutty aroma.
  • 2 tablespoons soy sauce Provides a salty depth that enhances flavors.
  • 1.5 tablespoons sugar Balances spiciness and unifies flavors.
  • 1 piece ginger (peeled and minced, 1 inch / 2 cm) Infuses warmth and pungency.
  • 3 cloves garlic (minced) Adds aromatic flavor.
  • to taste salt To enhance flavors.

Method
 

Preparation
  1. Slice the chicken thighs horizontally to create thinner pieces. Set aside.
Making the Marinade
  1. In a bowl, combine gochujang, chili powder, sesame oil, soy sauce, sugar, minced ginger, minced garlic, and salt. Whisk until smooth.
Marinating the Chicken
  1. Add the sliced chicken to the marinade, ensuring each piece is well-coated. Cover and marinate for at least 30 minutes, preferably 2 hours.
Cooking
  1. Cook the chicken either by grilling, pan-frying, or baking in an oven preheated to 400°F (207°C) for about 20 minutes until fully cooked.
Serving
  1. Serve the chicken with a side of steamed rice and enjoy the flavors.

Notes

For added moisture, consider marinating overnight. For crispy edges, broil for a couple of minutes after cooking. Adjust the levels of gochujang and chili powder for your heat preference.