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Spicy Korean Chicken

    Ingredients

    • 2 pounds boneless, skinless chicken thighs

     

    For the Marinade:

    • 3 tablespoons Korean red chili pepper flakes (gochugaru)
    • 1 tablespoon sugar
    • 3 tablespoons soy sauce
    • 2 tablespoons rice wine
    • 2 tablespoons Korean red chili pepper paste (gochujang)
    • 2 tablespoons honey
    • 2 to 3 tablespoons pineapple juice or grated apple
    • 1 tablespoon sesame oil
    • 1/4 medium onion grated (about 1/4 cup)
    • 2 tablespoons minced garlic
    • 1 tablespoon ginger, grated
    • 1/2 teaspoon salt
    • pepper to taste

     

    For Garnish:

    • 2 tablespoons chopped scallions, garnish
    • 1 teaspoon sesame seeds, garnish

    Steps

    1. Combine the marinade ingredients in a bowl, whisking together. Place chicken in a large baking dish or sealable container. Pour the marinade over the chicken broth, letting the chicken marinate for at least 30 minutes.
    2. Heat a frying pan over medium heat. Spray with cooking spray.
    3. Add the chicken to the pan, cooking about 6 minutes per side. You want the chicken exterior to carmelize. If the chicken starts to burn, reduce the heat of the pan.