Korean Chicken
Korean Chicken is prepared by marinating chicken in a spicy-sweet sauce and then baking it until cooked through.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 1 | Kg |
| Soy Sauce (low sodium) | 120 | Ml |
| Gochujang (Korean chili paste) | 60 | Ml |
| Honey (pure) | 60 | Ml |
| Sesame Oil (toasted) | 30 | Ml |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Green Onions (chopped) | 3 | Bunch |
| Sesame Seeds (toasted) | 2 | Tbsp |
| Rice Vinegar (unseasoned) | 30 | Ml |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- In a large bowl, combine soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
- Preheat the oven to 200 degrees Celsius.
- Place the marinated chicken thighs on a baking sheet lined with parchment paper.
- Bake the chicken for 25-30 minutes, or until fully cooked and the internal temperature reaches 75 degrees Celsius.
- Garnish the baked chicken with chopped green onions and toasted sesame seeds before serving.
Prep
- Marinate chicken in the refrigerator for at least 2 hours.
Kitchen equipment
Parchment PaperOven Thermometer