Gochujang Chicken Thighs Recipes

GOCHUJANG CHICKEN

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.

SPICY KOREAN CHICKEN THIGHS IN GOCHUJANG SAUCE

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.

GOCHUJANG CHICKEN

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.

GOCHUJANG CHICKEN THIGHS

Steps:

• Combine the gochujang, gochugaru, brown sugar, soy sauce, sesame oil, and seasonings to a small bowl and mix to combine.
• In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the thighs are coated. Set aside to marinate for 30 minutes.
• Heat the grill to 400ºF or oil a stovetop grill pan and place over medium-high heat.
• Place the chicken thighs, smooth-side down.
• Cook the chicken thighs smooth side down for 4 to 5 minutes on one side.
• Flip and cook for another 4 to 5 minutes. Cook time will vary a bit depending on the size of your chicken thighs so use an instant read meat thermometer to check for doneness.
• When done, remove the chicken thighs from the grill/pan and transfer them to a plate. Cover the chicken with aluminum foil to let it rest for 5 to 10 minutes before slicing.