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Spicy Korean Chicken Thighs

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A delightful mix of sweet, spicy, and savory flavors transforms simple chicken thighs into a meal that’s perfect for weeknights or gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish

Instructions

  1. In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and black pepper until well combined.
  2. Toss the chicken thigh pieces in the marinade, ensuring they are evenly coated. Let the chicken marinate for at least 30 minutes or up to 2 hours in the refrigerator.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Add the marinated chicken to the skillet in a single layer. Cook in batches if necessary.
  5. Cook the chicken for about 5-7 minutes on each side, until browned and cooked through.
  6. Pour any remaining marinade into the skillet and let it bubble and thicken, coating the chicken in a shiny glaze.
  7. Garnish with sesame seeds and sliced green onions before serving.

Notes

Marinate the chicken for at least 30 minutes for better flavor. High heat is crucial for a great crust.

Nutrition

Find it online: https://www.tastysavvy.com/spicy-korean-chicken-thighs/