Spicy Korean Chicken Thighs
Spicy Korean Chicken Thighs are marinated in gochujang, gochugaru, soy sauce, sesame oil, garlic, and ginger, then skillet cooked until juicy with dark, caramelized edges. This easy Korean inspired chicken takes 55 mins total and is especially good sliced over hot steamed rice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 55 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 1 lb boneless and skinless chicken thighs
- 1 tablespoon cooking oil
Marinade
- 2 tablespoons oil
- 1½ tablespoons Korean chili paste, gochujang
- 1 teaspoon Korean red chili powder, gochugaru
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1½ tablespoons sugar
- 1 inch ginger, peeled and minced
- 3 cloves garlic, minced
- Salt, to taste
Instructions
- Cut the chicken: Cut the chicken thighs into smaller pieces. Slice especially thick pieces horizontally so the chicken cooks evenly.
- Mix the marinade: Stir together the oil, gochujang, gochugaru, sesame oil, soy sauce, sugar, ginger, garlic, and salt until well combined.
- Marinate the chicken: Add the chicken and coat every piece thoroughly. Refrigerate for at least 30 mins.
- Heat the skillet: Heat 1 tablespoon cooking oil in a skillet over medium heat until hot.
- Cook the chicken: Add the chicken without crowding the skillet. Cook for about 15 mins, turning as needed, until caramelized and lightly charred outside and the thickest pieces reach 165°F.
- Serve: Rest briefly, then slice if desired and serve hot over steamed rice.
Notes
For deeper flavor, marinate the chicken for up to 2hr or overnight in the refrigerator. Avoid cooking over very high heat because the sugar in the marinade can burn before the chicken is cooked through. Store cooked leftovers refrigerated in an airtight container for 3 to 4 days.
Nutrition
- Calories: 410 kcal per serving
Keywords: Spicy Korean Chicken
Find it online: https://thesavorymama.com/spicy-korean-chicken-thighs/