Try this super delicious and flavorful spicy gochujang chicken at home! Korean chicken thighs are marinated in spicy gochujang sauce and chargrilled on a BBQ.
Gochujang chicken is marinated chicken with spicy gochujang sauce, which comprises gochujang (Korean chili paste), gochugaru (Korean chili flakes) and Sprite (a carbonated lemon-lime soda) among other ingredients.
Overnight marinated chicken is grilled over a BBQ with a few companion side dishes – sweet potatoes and Korean rice cakes. While these can be optional, this is how the gochujang chicken is typically cooked and served at a Sutbul Dakgalbi” (숯불 닭갈비) restaurant in Korea. It means chargrilled spicy BBQ chicken and I borrowed the concept from there in this recipe.
Korean Barbecue Sauce Recipe
Though when you dine at a BBQ restaurant, the chicken is already cut into smaller bite size pieces so that you can eat them as they get cooked from the grill in the center of the table.
As I hinted briefly, this recipe is a spin off of my dakgalbi recipe too. One of the main differences between these two would be that today’s recipe is grilled rather than stir fried. Also, the ingredients are more simplified here, so that it’s more bbq grill friendly.
For a tasty BBQ flavored chicken, cooking the chicken over a BBQ grill is highly recommended. In particular, direct cooking over a charcoal grill will produce an excellent result.
Korean Gochujang Marinated Chicken
Saying that, if you are after more of every day cooking convenience, you can cook these over the stove top as well.
Obviously, the texture of the chicken and the flavor will be slightly different. All I will say is that BBQ grilled chicken produces far superior results!
I know the serving decision is typically dependent on what you have available in your fridge. But here are some of my suggestion if you want to go the extra mile.
Korean Bbq Gochujang Fried Chicken
This gochujang chicken works well with Korean green salad. If you’re after some carbohydrates that is not rice, Korean macaroni salad will go well too.
You can also create a classic Korean BBQ experience by serving it with a bit of cooked rice, lettuce leaves, perilla leavesandssamjang (korean bbq dipping sauce) as well. You will have to cut the chicken thinly prior to serving, so that you can wrap the lettuce or perilla leaves around the chicken and condiments.
Just note that, this grilled gochujang chicken isn’t very saucy, particularly when you cook it over the grill. So if you serve it with rice alone, it could feel a bit dry. If this is how you want to serve, I recommend my dakgalbi recipe instead, as it’s saucier and it includes a lot more vegetables.
Spicy Korean Bbq Chicken Bulgogi
1. Prepare the chicken according to your grill type and your preference. (For me, as I’m intending to grill as a whole, I just transferred the fillets out from the packaging into a large container.)
2. Combine all the marinade ingredients in a bowl and mix them well. Pour the sauce over the chicken. Mix evenly to coat the chicken with the sauce. Cover and marinate it for at least 4 hours or overnight in the fridge to deepen the flavor.
3. Grease the grill plate and preheat the bbq following your grill manual. Grill the chicken, covered for 5-7 minutes per side, or until the chicken is cooked through. (An inserted thermometer should read 165 degrees F / 74 C).
Korean Fried Chicken Strips With Gochujang Aioli
If you have opted, grill some rice cakes and sweet potatoes. Be sure to coat them with some cooking oil before placing them on the grill.
Love Korean food?Browse lots more Korean recipes from myeasy Korean recipe collections. Also, subscribe to mynewsletterand follow along onFacebook, PinterestandInstagramfor all of the latest updates.
Calories: 818 kcal | Carbohydrates: 64 g | Protein: 93 g | Fat: 19 g | Saturated Fat: 5 g | Cholesterol: 428 mg | Sodium: 1218 mg | Potassium: 1774 mg | Fiber: 6 g | Sugar: 27 g | Vitamin A: 15582 IU | Vitamin C: 14 mg | Calcium: 131 mg | Iron: 6 mg
Slow Roast Gochujang Chicken Recipe
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Tried this recipe? I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @.
Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!
Korean Fried Chicken
Copyright: Unless otherwise noted, all photography and content on this site is the intellectual property of Sue Pressey of My Korean Kitchen. Please do not copy and/or paste full recipes and images to any social media channels or websites without my prior written consent. This is strictly prohibited. You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Thank you.
Disclosure: My Korean Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.The sauce is so rich, flavourful and complex and it comes together very easily - just throw all the ingredients in a pan and bubble it up.
Gochujang Korean Bbq Dusted Chicken Wings Recipe
One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. Just quiet, wide-eyed, satisfied munching, with the occasional '
I'm using my popular buttermilk chicken to start off this recipe. If you've never had it, you've got to give it a go (especially this Chicken burger version with honey mustard coleslaw). As someone who worked in fried chicken shops during school, college and university, I can confidently say I know my stuff when it comes to fried chicken.
Gochujang is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. Some brands are spicier than others. I’ve prefer the paste, rather than the sauce for a stronger flavour. It's a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I use it in lots of recipes (beef bulgogi, Pork ramen, Korean steak grilled cheese, sticky Asian ribs to name a few).
The Best Korean Fried Chicken
When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the longer you leave it before adding the sauce, the more careful you will have to be when tossing with the sauce to ensure the coating stays fully on.
I prefer this Korean fried chicken served right away, as that's when the chicken will be at it's crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.
If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.
Korean Fried Chicken Wings
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Yes you can halve or double the recipe using the same ingredient ratios. If doubling the recipe, please note it will take longer to fry the chicken as you'll have more batches to fry.
This info is approximate, as all of the flour may not be used up in coating the chicken (I've counted all of the flour as part of the nutritional info though). Also, I've included 1 ½ tbsp of oil per serving to account for the oil that is absorbed during deep frying (this is an *approximate* amount, the chicken may absorb more or less).
Chicken Bulgogi (korean Bbq Chicken)
Calories: 814 kcal Carbohydrates: 66 g Protein: 58 g Fat: 36 g Saturated Fat: 22 g Cholesterol: 151 mg Sodium: 2952 mg Potassium: 1227 mg Fiber: 2 g Sugar: 25 g Vitamin A: 779 IU Vitamin C: 6 mg Calcium: 174 mg Iron: 4 mg
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food
0 komentar
Posting Komentar