Description
Spicy Korean Chicken Thighs in Gochujang Sauce – an intensely flavored chicken recipe made in a cast iron pan for extra crispy, juicy thighs!
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Ingredients
6Chicken Thighs, skin on, bone in
1 1/2tablespoonsVegetable Oil
Toasted Sesame Seeds and Green Onions for topping
For the Marinade:
1/4cuplight Soy Sauce
2tablespoonsGochujang, spicy Korean chili paste
3tablespoonsHoney
1tablespoonGarlic Paste
1teaspoonGinger Paste
2tablespoonsRice Vinegar
1/2teaspoonChili Flakes, optional
Salt and Pepper to taste
Instructions
- 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.
Notes
2. Always use fresh wings. If you’re going to use frozen wings, let them thaw in the fridge overnight before baking. Pat them dry really well, this will remove the excess water.
4. Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer.
8. Serve along with some dipping sauce like a cheese dip, ranch dressing or a fry sauce!
Nutrition
Calories: 327kcal, Carbohydrates: 12g, Protein: 20g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 111mg, Sodium: 632mg, Potassium: 282mg, Fiber: 1g, Sugar: 9g, Vitamin A: 148IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 1mg
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