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Korean Gochujand Chicken
Korean Gochujang Chicken is marinated and baked with spicy gochujang paste, soy sauce, and sesame oil for a flavorful dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (boneless and skinless) | 1 | Kilogram |
| Gochujang Paste | 6 | Tbsp |
| Soy Sauce (low sodium) | 4 | Tbsp |
| Sesame Oil (toasted) | 2 | Tbsp |
| Honey | 3 | Tbsp |
| Rice Vinegar | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Tbsp |
| Green Onions (sliced) | 3 | Bunch |
| Sesame Seeds (toasted) | 2 | Tbsp |
Instructions
- In a large bowl, combine gochujang paste, soy sauce, sesame oil, honey, rice vinegar, minced garlic, and grated ginger 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 slightly caramelized.
- Garnish the baked chicken with sliced green onions and toasted sesame seeds before serving.
Prep
- Marinate the chicken for at least 2 hours in advance.
Kitchen equipment
Parchment Paper