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Korean Chicken Thighs

Name: Korean Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 65 min
Ingredients: 1 lb boneless, skinless chicken thighs; 1.5 tbsp rice vinegar; ¼ cup brown sugar; ½ cup low sodium soy sauce; 3 tbsp gochujang; 1 tbsp ginger (grated); 4 garlic (minced); 1 tbsp rice vinegar; 1 tbsp low sodium soy sauce; 1 tbsp gochujang; 1/4 cup brown sugar

by Meghan on May 29, 2020 37

These Sweet and Spicy Baked Korean Chicken Thighs use gochujang chili paste for a spicy kick. Make this easy baked chicken thigh recipe for dinner tonight!

I have been on a Korean inspired recipe kick lately. I started with my Korean Ground Beef Bowls and then followed with my Korean Meatballs. Both of those recipes have been popular with you lovely readers, so I wanted to give you a Korean inspired recipe using chicken thighs. Introducing: Baked Korean Chicken Thighs!

Chicken thighs are a weekly dinner staple around our house, so I am always looking for new and interesting ways to cook chicken thighs. Here we make a sweet and spicy gochujang marinade for the chicken. You can marinate the chicken for 30 minutes or longer – even overnight!

The marinade gives the chicken tons of flavor, but we don’t stop there – I also use the gochujang in a glaze that really takes the flavor over the top.

WHAT IS GOCHUJANG?

Gochujang is a Korean chili paste made from chili powder, fermented soy beans, glutenous rice, and salt. It can be very spicy or more mild depending on the brand. It adds a unique flavor that is different from other chili pastes.

WHERE CAN I BUY GOCHUJANG?

I was able to find gochujang at my usual grocery store. You can also buy it on Amazon.

WHAT CAN I SUBSTITUTE FOR GOCHUJANG?

The flavor of Gochujang is not something that can be replicated, it has a different flavor than other types of chili paste. However, in a pinch you can substitute sriracha or Thai chili paste. Keep in mind that you won’t get quite the same effect if you substitute.

What ingredients are used for Korean Chicken Thighs?

I used boneless, skinless chicken thighs for this Korean Chicken recipe. I like them because they are convenient, quick cooking and more flavorful than chicken breasts.

For the Korean chicken marinade, we use soy sauce, ginger, garlic, brown sugar, rice vinegar, and gochujang.

For the glaze, we use soy sauce, brown sugar, rice vinegar and gochujang.

How do you make Korean Chicken Thighs?

This is a Baked Chicken Thighs recipe, because that is the easiest way to make chicken in my opinion. It requires minimal babysitting and is easy to clean up.

To make this Baked Korean Chicken, first whisk together the ingredients for the marinade. Toss the chicken to completely coat in the marinade, than let it marinate for at least 30 minutes. The longer, the better of course, you can even leave it in the marinade over night.

When ready to cook the chicken, preheat the oven to 375 F and line a baking sheet with foil. The foil is optional, but it makes cleanup easy. Because this marinade has some sugar in it, it can burn onto the pan a bit. I would advise at least using some parchment paper if you don’t want to use foil.

Remove the chicken from the marinade, allowing the excess to drip off. Discard the leftover marinade.

Bake the chicken for 20-25 minutes, until cooked through.

Meanwhile, make the glaze. In a small saucepan over medium heat, combine the soy sauce, rice vinegar, brown sugar and gochujang. Whisk over medium heat until combined and starting to thicken, about five minutes.

In the last few minutes of baking the chicken, brush some of the glaze over the chicken. After chicken is finished cooking, brush more glaze over the chicken again. Serve the extra glaze as a condiment alongside the chicken if you want.