Description
A delicious balance of sweet and spicy, this Sticky Gochujang Chicken will elevate your weeknight dinners with its flavorful marinated chicken thighs and refreshing slaw.
Ingredients
- 1 lb (500g) free-range, boneless, skinless chicken thighs
- 1 tablespoon gochujang paste
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- 1 tablespoon sweet chili jam
- 1 tablespoon sesame oil
- ½ of a white cabbage
- 1 cucumber
- 2 scallions (spring onions)
- A handful of cilantro (coriander) leaves
- ½ teaspoon salt
- 1 tablespoon rice vinegar (for slaw)
- ½ tablespoon sesame oil (for slaw)
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame seeds
- ¼ cup garlic aioli (or mayo)
Instructions
- Cut the chicken thighs into bite-sized pieces and add them to a large mixing bowl.
- Mix together 1 tablespoon of gochujang paste, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 tablespoon of sesame oil, and 1 tablespoon of sweet chili jam in the same bowl.
- Toss the chicken in the marinade until it’s well coated. Let it marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
- If roasting, spread the marinated chicken on the baking sheet in a single layer and roast for 20 minutes until cooked through and charred at the edges.
- If air frying, arrange the chicken in the basket and air fry for 10 minutes, ensuring you achieve juicy, caramelized pieces.
- If grilling, prepare the grill to medium-high heat, thread the chicken onto skewers, or place it directly on well-oiled grill grates. Grill for 8 to 10 minutes, turning once for even cooking.
- While the chicken cooks, finely shred the cabbage, dice the cucumber, slice the scallions, and chop the cilantro.
- Add the vegetables to a large bowl with ½ teaspoon salt, 1 tablespoon rice vinegar, ½ tablespoon sesame oil, 1 teaspoon fish sauce, and 2 teaspoons toasted sesame seeds.
- Toss the slaw ingredients until mixed well and set aside.
- Combine ¼ cup aioli with 1 tablespoon gochujang paste in a small bowl and mix until cohesive.
- Serve the chicken over rice, in wraps, or atop the slaw. Drizzle with aioli, sprinkle extra sesame seeds, and enjoy!
Notes
Prepare the marinade the night before for a quick dinner. Always check chicken’s internal temperature to ensure it reaches 165°F (75°C) for safety.
