Gochujang Sweet & Spicy Chicken
Ingredients:
For the sauce:
1/4 cup gochujang paste
1/4 cup white miso paste or 2 Tablespoons soy sauce
2 Tablespoons mirin or honey
2 Tablespoons rice vinegar
2 Tablespoons toasted sesame oil
2 garlic cloves, grated
1 Tablespoon grated fresh ginger
2 – 3 tablespoons water
The chicken:
2 pounds boneless skinless chicken thighs
For serving:
1/4 cup very thinly sliced green onion
Sesame seeds
Lime slices
Cilantro leaves
1/4 cup gochujang paste
1/4 cup white miso paste or 2 Tablespoons soy sauce
2 Tablespoons mirin or honey
2 Tablespoons rice vinegar
2 Tablespoons toasted sesame oil
2 garlic cloves, grated
1 Tablespoon grated fresh ginger
2 – 3 tablespoons water
The chicken:
2 pounds boneless skinless chicken thighs
For serving:
1/4 cup very thinly sliced green onion
Sesame seeds
Lime slices
Cilantro leaves
Directions:
Mix all the ingredients for the sauce in a bowl.
Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat.
Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through.
Transfer to a cutting board and let it rest for 10 minutes before slicing into 1/2-inch strips.
Serve the chicken sprinkled with sesame seeds, green onion, cilantro, and additional sauce drizzled over the top. put some lime slices/wedges on the plate for squeezing.
Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat.
Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through.
Transfer to a cutting board and let it rest for 10 minutes before slicing into 1/2-inch strips.
Serve the chicken sprinkled with sesame seeds, green onion, cilantro, and additional sauce drizzled over the top. put some lime slices/wedges on the plate for squeezing.
Notes:
Extra sauce can be refrigerated in an airtight container for a week, or frozen for two months.
It may not be traditional, but I like to add bok choy, snow peas, bean sprouts, and broccoli or zucchini slices when I serve this over jasmine rice. I'm all about that veggie life.
Fans of chicken skin (*shudder*) may prefer to use bone-in skin-on thighs with that fatty, slimy, greasy skin and serve them whole, like a barbarian. "Ugh. Fire hot. Meat good. Wipe face with greasy skin. Ugh." Ok, settle down there Chad, put down the cocktail fork. Your Prius is double parked.
I may have inserted just a teeeeeny tiny bit of my personal opinion on chicken skin into that last note. Objective journalism is dead. Get over it.
It may not be traditional, but I like to add bok choy, snow peas, bean sprouts, and broccoli or zucchini slices when I serve this over jasmine rice. I'm all about that veggie life.
Fans of chicken skin (*shudder*) may prefer to use bone-in skin-on thighs with that fatty, slimy, greasy skin and serve them whole, like a barbarian. "Ugh. Fire hot. Meat good. Wipe face with greasy skin. Ugh." Ok, settle down there Chad, put down the cocktail fork. Your Prius is double parked.
I may have inserted just a teeeeeny tiny bit of my personal opinion on chicken skin into that last note. Objective journalism is dead. Get over it.