Isn’t it nice to have quick and fuss-free recipes in your back pocket for those busy days? It is even better if you are bringing dinner to the table in less than 20 minutes. This Korean Chicken thigh recipe just fits all the bills. The caramelized sauce that coats the chicken is to die for. Back to back two Korean Recipes guys. I am totally obsessed with the flavors and can’t help sharing all the new recipes I am trying. If you love Korean flavors ( or K-Drama fanatics and crave Korean food while watching) then I bet you are going to love this Kimchi Fried rice and Spicy Gochujang Noodles.
Gochujang is an important ingredient in this marinade. Gochujang is fermented red chilli and bean paste. It is a staple in Korean cuisine. The flavor is really intense and a little goes a long way. It is easily available in the Asian section of the grocery store. The pungent flavor of Gochujang is balanced by soy sauce, Brown Sugar, Garlic, and ginger. I have added paprika for a little extra spicy sauce but you can skip it if you prefer the sauce to be less spicy. To cook chicken on a skillet, heat it well. Add oil and place chicken skin side down. Cook on medium-high heat undisturbed for 4-5 minutes to get the perfect sear. Then flip and cook for another 4-5 minutes or until cooked through.
Can I use Chicken Breast?
Yes, You can and the outcome is equally good. Just make sure if the chicken breast is too thick, cut it into horizontal fillets. Pound any thick part with a meat mallet. Cook it 3-4 minutes each side on medium-high heat and let it rest before slicing.
What to Serve?
Our favorite way is to serve it over hot rice. Pair it with some stir-fried veggies like beans, broccoli or spinach. Get creative and serve it in a burger bun piled up with some coleslaw ( I did that once and oh boy! it was darn delicious).
Other Quick Chicken Recipes to try
