Recipe for Korean Chicken

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This recipe for Korean chicken is spicy, sweet, savoury, nutty and much more, and it is always a crowd pleaser! It's ideal for cooking over the barbecue in the warmer months, or for baking in your oven anytime of year.

Packing a flavourful punch, this simple recipe for Korean chicken is inspired by traditional flavours, combining gochujang (Korean red chilli paste), toasted sesame oil, honey, soy sauce and of course, plenty of garlic and ginger. The resulting sticky, sweet and spicy chicken is irresistible.

Chicken thighs are the preferred cut for this recipe, as the higher fat content allows the meat to retain more moisture during the cooking process, resulting in tender and juicy mouthfuls. The level of spiciness is also easily adjusted by using more or less chilli paste - in the recipe below, I actually cook a spicy and non-spicy version simultaneously.

I've used boneless and skinless thighs in this recipe for Korean chicken and threaded them onto metal skewers for cooking, but you could also use bone-in thighs without skewers - just bear in mind that cooking times will be longer.

And if you can't find gochujang at your local Asian grocer or large supermarket, you can substitute with a combination of sriracha (Thai chilli sauce) and ketchup, or additional honey, to make up for the slightly sweet nature of gochujang.

So, if you're having a barbecue or simply want to try something different in your weekly meal rotation, I recommend giving this recipe for Korean chicken a go! Serve with steamed rice, seasoned Korean spinach, sliced cucumbers or shredded lettuce.

Here's what you'll need to make this recipe for Korean chicken:
(Click here to jump straight to the recipe)

For the marinade
1 kg boneless and skinless chicken thighs
3 Tbsp light soy sauce
1 1/2 Tbsp toasted sesame oil
1 tsp grated root ginger
1 tsp pressed garlic

For the spicy glaze
4 Tbsp gochujang (Korean chilli paste)
3 Tbsp runny honey
1 1/2 Tbsp cider vinegar
1 Tbsp toasted sesame oil
2 Tbsp toasted sesame seeds

For the non-spicy glaze
4 Tbsp runny honey
1 1/2 Tbsp light soy sauce
1 Tbsp toasted sesame oil
1 Tbsp toasted sesame seeds

To finish (optional)
2 spring onions, finely sliced
2 tsp toasted sesame seeds

You'll also need four long and flat metal skewers and two pastry brushes.

And here's what you'll need to do:

• Make the marinade by mixing 3 Tbsp light soy sauce, 1-1/2 Tbsp toasted sesame oil, 1 tsp grated root ginger and 1 tsp pressed garlic together in a large bowl.
• Toss in the chicken thighs until all the meat is well coated. Marinate for at least an hour before cooking.
• Meanwhile, make up the two glazes in separate bowls, or if only using one type of glaze, scale up for the quantity of chicken you're cooking.

• Before cooking, preheat the oven to 210C (410F) / 190C Fan, or preheat the barbecue, if grilling.
• Thread the chicken thighs onto the skewers, with two skewers through each thigh to keep the meat flat.
• When the oven is hot, place the chicken on a rack over a baking tray, and bake for 15-20 minutes until about half-cooked.
• Remove the chicken from the oven, flip over the skewers, and brush on a layer of your glaze of choice all over the chicken. Return to the oven to bake for 4-5 minutes.
• Repeat these steps another three times, removing the chicken from the oven and flipping over every 4-5 minutes and brushing on another layer of glaze. In total, you should brush on four layers of glaze, and the chicken should bake for about 35-40 minutes until it is cooked through.
• For the final few minutes that the chicken is in the oven, you can turn on the grill to high to crisp the tops and char the edges slightly - this is entirely optional, and make sure the glaze doesn't burn!

• For cooking on the barbecue, grill the chicken for about 6-7 minutes on each side until charred but not yet cooked through. Flip, brush on a layer of glaze, and cook for 1-2 minutes more. Repeat three more times until the chicken is cooked through.
  
• Following either method of cooking, rest the chicken on a serving plate or dish for 5 minutes, and sprinkle with sliced spring onions and toasted sesame seeds before serving.

Recipe for Korean Chicken

By Wendy | Serves 4

This easy recipe for Korean chicken is a real crowd pleaser, with its sweet and spicy flavours that can be cooked both in the oven and on the BBQ.

Prep Time: 5 minutes plus time to marinate
Cook time: 40 minutes
Serves: 4-6
Course: Main
Cuisine: Modern Korean, East Asian
Tags: Korean BBQ, Grilled Chicken

Ingredients

For the marinade
1 kg boneless and skinless chicken thighs
3 Tbsp light soy sauce
1 1/2 Tbsp toasted sesame oil
1 tsp grated root ginger
1 tsp pressed garlic

For the spicy glaze
4 Tbsp gochujang (Korean chilli paste)
3 Tbsp runny honey
1 1/2 Tbsp cider vinegar
1 Tbsp toasted sesame oil
2 Tbsp toasted sesame seeds

For the non-spicy glaze
4 Tbsp runny honey
1 1/2 Tbsp light soy sauce
1 Tbsp toasted sesame oil
1 Tbsp toasted sesame seeds

To finish (optional)
2 spring onions, finely sliced
2 tsp toasted sesame seeds

You'll also need four long and flat metal skewers and two pastry brushes.

Method

1. Make the marinade by mixing 3 Tbsp light soy sauce, 1-1/2 Tbsp toasted sesame oil, 1 tsp grated root ginger and 1 tsp pressed garlic together in a large bowl.
2. Toss in the chicken thighs until all the meat is well coated. Marinate for at least an hour before cooking.
3. Meanwhile, make up the two glazes in separate bowls, or if only using one type of glaze, scale up for the quantity of chicken you're cooking.
4. Before cooking, preheat the oven to 210C (410F) / 190C Fan, or preheat the barbecue, if grilling.
5. Thread the chicken thighs onto the skewers, with two skewers through each thigh to keep the meat flat.
6. When the oven is hot, place the chicken on a rack over a baking tray, and bake for 15-20 minutes until about half-cooked.
7. Remove the chicken from the oven, flip over the skewers, and brush on a layer of your glaze of choice all over the chicken. Return to the oven to bake for 4-5 minutes.
8. Repeat these steps another three times, removing the chicken from the oven and flipping over every 4-5 minutes and brushing on another layer of glaze. In total, you should brush on four layers of glaze, and the chicken should bake for about 35-40 minutes until it is cooked through.
9. For the final few minutes that the chicken is in the oven, you can turn on the grill to high to crisp the tops and char the edges slightly - this is entirely optional, and make sure the glaze doesn't burn!
10. For cooking on the barbecue, grill the chicken for about 6-7 minutes on each side until charred but not yet cooked through. Flip, brush on a layer of glaze, and cook for 1-2 minutes more. Repeat three more times until the chicken is cooked through.
11. Following either method of cooking, rest the chicken on a serving plate or dish for 5 minutes, and sprinkle with sliced spring onions and toasted sesame seeds before serving.

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