Ingredients:
- 1.5 lbs chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Directions:
- Marinate the Chicken:
- In a bowl, whisk together the soy sauce, honey, gochujang, rice vinegar, sesame oil, minced garlic, minced ginger, and black pepper.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the Chicken:
- Preheat your grill or stovetop skillet over medium-high heat.
- Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the marinade for later use.
- Grill the chicken for about 5-7 minutes on each side, or until fully cooked (internal temperature of 165°F / 75°C).
- Prepare the Sauce:
- While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat.
- If you prefer a thicker sauce, mix the cornstarch with water to create a slurry and add it to the saucepan, stirring until the sauce thickens.
- Serve:
- Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. Slice the chicken and drizzle the sauce over the top.
- Garnish with sliced green onions and sesame seeds before serving.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
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