This Korean Spicy Chicken is marinated in a yummy sweet gochujang sauce then baked to perfection. This Recipe can be used for both chicken breasts and thighs. Easy, simple and healthy!
Gochujang (Korean red chili paste)
Cooking sake or mirin
Korean red chili powder
Cut the chicken breasts horizontally across to make thinner pieces. For chicken thighs, you can just cut the thick parts and kind of fan it out.
Make the gochujang marinade. Add: chopped garlic, grated ginger, soy sauce, gochujang, rice wine (mirin), sugar, sesame oil, Korean red chili pepper and black pepper. Mix until well blended.
Marinate the chicken for 2 hours to overnight in the fridge. Then heat oven to 425°F. Add chicken to tray & bake in oven for 17-18 minutes.
Serve chicken, onions with rice, some flavorful greens like Ssukgat (chrysanthemum leaves) or Kkaetnip (Perilla) will work wonderfully.
Serve this with white rice and some fragrant greens like Perilla or Ssukat.
Serve on top of a crunchy salad mix or a more robust mix like kale and brussel sprouts work well. Lightly dress the salad with some olive oil and lemon juice