This spicy Korean chicken gets its kick from gochujang, which is a fermented red chile paste. It is loaded with umami and gives loads of flavor to the marinade. Brands vary widely in spiciness level, so start with a modest amount taste it before you add any raw meat to the marinade and decide if you need more.
Course Main Dish Recipes
Cuisine Korean
Keyword chicken bulgogi, gochujang chicken, korean chicken, spicy korean chicken
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Additional Time 35 minutesminutes
Total Time 55 minutesminutes
Calories 387kcal
Author Robin Donovan
Ingredients
1½poundsboneless skinless chicken thighs or breasts
1small yellow onionthinly sliced
2clovesgarlicminced
5tablespoonssoy sauce
3tablespoonsgochujangfermented red pepper paste
1tablespoonhoney
1teaspoontoasted sesame oil
For serving
1head butter lettuce or other wide-leafed lettuceleaves separated but kept whole
1cupfresh mint leaves
1 to 3hot red chiliesthinly sliced
Ssamjang or additional gochujang thinned with a bit of sesame oil
Instructions
In a large bowl, combine the onion, garlic, soy sauce, gochujang, honey, and sesame oil and stir to mix well.
Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade if desired. Add the chicken and cook until browned on the outside and cooked through, about 5 minutes per side.
Remove from the grill and let stand for 5 minutes.
If you reserved the marinade, put it (including the onions) in a medium saucepan and bring to a boil over medium-high heat. Let boil for at least 5 minutes. The sauce will thicken a bit.
Slice the chicken pieces into strips and transfer them to a platter. Drizzle the reduced marinade over the top, if using.
Serve with the lettuce leaves, mint, chilies, and dipping sauce.