We’ve been sheltering in place around the Bay Area for several weeks. I think there’s no time like the present to bring spice into our days that are blurring one into the next. This chicken packs a spicy punch for a “Blursday” dinner and will also be a hit when barbeque season rolls around too.
Gochujang, Korean fermented red chile paste, is becoming more widely available in Bay Area grocery stores. In addition to Asian markets, I’ve seen it in Berkeley Bowl, Whole Foods and Market Hall. It is spicy-hot, so use according to taste.
These flavors and marinade are also delicious with other proteins – pork, beef, fish and firm tofu. Adapt the amounts of ingredients at will to suit your preferences for chile heat and seasonings. But please use fresh ginger and garlic and avoid the prepared, jarred versions. They are a poor (no) substitute for fresh. This recipe is scalable, so make as much (or little) as you please.
The techniques to pull this recipe together are straightforward, but a few small details will help maximize flavor and visual appeal. Afterall, we eat first with our eyes! And speaking of presentation, try it with a bibimbap-style, one-bowl meal. Bibimbap is a feast for the senses!
Korean-Style Spicy Chicken
Ingredients
- 1-1/2 to 2 pounds chicken thighs boneless and skinless
For the marinate, makes about 1/2 cup
- 3 tablespoons gochujang Korean fermented chile paste
- 1 tablespoon oil neutral flavored (I use avocado or olive oil)
- 1 tablespoon dry white wine
- 1 teaspoon toasted sesame seed oil
- 1 teaspoon soy sauce to taste
- 2 teaspoons fresh garlic finely grated (recommend using a Microplane®)
- 2 teaspoons fresh ginger finely grated (recommend using a Microplane®)
- 1/2 teaspoon white pepper ground
Instructions
- Carefully brace a Microplane® grater over a medium-sized bowl. Start with a 1 to 1-1/2 inch knob of peeled ginger, and grate to measure 2 teaspoons. Next, grate fresh peeled garlic to obtain 2 teaspoons, about 4 - 5 large cloves, all into the same bowl.
- Add the gochujang, oils, white wine, soy sauce and white pepper. Stir altogether to fully combine. Go ahead and taste it at this point (before adding chicken) and adjust to our preference, e.g. more gochujang, more soy sauce, pepper, etc.
- Add the chicken and stir to evenly coat the pieces with marinade. Cover and refrigerate several hours, up to overnight.
- Place an oven rack on the lowest position. Preheat the oven to 350°F at the "Convection Roast" setting if available. Setting the oven on "Bake" at 350°F will also work fine.
- Line a large baking sheet with parchment paper (for easy clean-up). Remove the chicken from the refrigerator and place "bottom side up", spacing the pieces evenly apart. Place into preheated oven and roast (or bake) for 15 - 20 minutes. After 15 - 20 minutes, turn the pieces over and reset the oven to the "Broil" setting. Broil for an additional 5 - 10 minutes until lightly browned and cooked through. Cooking time will depend on the size and thickness of the chicken thighs.
Notes
