Home Main Dish Recipe Gochujang Chicken

Gochujang Chicken

by amazonskylers

Indulge in these succulent baked Gochujang chicken thighs bursting with bold Korean flavors, accompanied by a zesty cucumber-radish-carrot pickle for a delightful meal. Pair it with rice for a wholesome and delectable lunch or dinner!


Table of Contents:

  • Overview
  • Ingredients
  • How To Make
  • Watch The Video
  • Recipe Tips
  • Serving Suggestions
  • Full Recipe Card
  • More Similar Recipes

Craving Asian cuisine? Dive into the flavors of baked Gochujang chicken thighs, a tantalizing dinner option you’ll want to savor.

Tender chicken thighs marinated in a blend of gochujang, honey, soy sauce, and garlic deliver a sticky, caramelized finish after baking.

For a harmonious contrast, relish a crispy, tangy cucumber, radish, and carrot salad dressed in a light rice vinegar mix.

Serve over rice for a fulfilling, nutrient-packed meal boasting around 38g of protein per serving and a calorie count of approximately 480 per serving. This uncomplicated yet flavorful dish is perfect for meal prep.

This recipe also offers substitute options if Gochujang paste is unavailable.

👩‍🍳 If you enjoy this dish, explore other Asian-inspired recipes like beef bulgogi bowls, Korean spicy chicken wings, honey sriracha chicken bites, or kimchi fried rice.

Ingredients:

Prepare for this Korean Gochujang chicken recipe by gathering the following ingredients. Refer to the recipe card below for precise measurements.

  • Chicken thighs
  • Gochujang paste
  • Honey and soy sauce
  • Garlic and ginger
  • Cucumber, radish, and carrot
  • Rice vinegar and sesame oil for the salad dressing
  • Cooked rice
  • Green onions and sesame seeds for garnish

Leftover chicken thighs and rice can be repurposed to create chicken rice bowls.

How To Prepare Gochujang Chicken:

For detailed instructions and nutritional information, proceed to the recipe below. Here are step-by-step visuals to aid in crafting Korean Gochujang chicken thighs with pickled vegetables.

  • Prep the chicken by seasoning and marinating it.
  • Bake the marinated chicken until sticky and cooked through.
  • Broil for a charred glaze if desired.
  • Toss cucumber, radish, and carrot for the pickled veggies.
  • Serve the chicken over rice, topped with pan juices, green onions, and sesame seeds. Serve pickled veggies on the side.

Watch The Video

Recipe Tips:

  • Marinate the chicken longer for intensified flavors.
  • Adjust the spice levels by modifying the amount of gochujang or adding extra honey.
  • Enhance the dish by pouring pan juices over the chicken and rice.

Serving Suggestions:

  • Create a Korean chicken rice bowl by combining all components.
  • Include kimchi for extra zest.
  • Pair with roasted veggies or miso soup for a comforting meal.
  • Explore additional Asian vegetable side dishes.
  • Utilize leftover Korean chicken in salads, wraps, or sandwiches.
  • For meal prep, refrigerate the chicken and pickled veggies for up to 3 days and enjoy with fresh rice or noodles.

More Asian Chicken Recipes

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