Spicy Chicken Recipe

Name: Cupspops Korean BBQ Restaurants Spicy Chicken Recipe
Cook time: 50 min
Total time: 50 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 lb boneless skinless chicken breasts; 3 tbs gochujang (Korean red pepper paste); 2 tbs low-sodium soy sauce; 1 tbs mirin or dry sherry; 1 tsp brown sugar or honey; 1 tsp sesame oil; 1 tsp rice vinegar; 2 tsp fresh garlic, minced (about 2 cloves); 1 tsp fresh ginger, grated; 1 tsp black pepper; 0.5 tsp kosher salt; 1 tbs neutral oil for cooking (vegetable, canola, or grapeseed); 2 tbsp scallions, thinly sliced; 1 tsp toasted sesame seeds; 2 wedges fresh lime or lemon wedges (optional); 0.25 tsp crushed red pepper flakes (optional)

Inspired by Cupspops Korean BBQ Restaurant

Time50m

Serves3

Chicken thigh / breast, Gochujang, Soy Sauce, Black Pepper

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Ingredients

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Marinade

1 lb boneless skinless chicken thighs

1/2 lb boneless skinless chicken breasts

3 tbs gochujang (Korean red pepper paste)

2 tbs low-sodium soy sauce

1 tbs mirin or dry sherry

1 tsp brown sugar or honey

1 tsp Toasted sesame oil

1 tsp Rice vinegar

2 tsp fresh garlic, minced (about 2 cloves)

1 tsp Fresh ginger, grated

1 tsp black pepper

1/2 tsp kosher salt

Finish & Garnish

1 tbs neutral oil for cooking (vegetable, canola, or grapeseed)

2 tbsp scallions, thinly sliced

1 tsp toasted sesame seeds

2 wedges fresh lime or lemon wedges (optional)

1/4 tsp crushed red pepper flakes (optional)

Method

Marinade

Prepare chicken

Trim excess fat from the chicken thighs and breasts. If breasts are thick, slice horizontally into 2 thinner cutlets so thickness matches thighs (this helps even cooking). Pat the chicken dry with paper towels.

Combine marinade

In a medium bowl, whisk together gochujang, soy sauce, mirin (or sherry), brown sugar (or honey), sesame oil, rice vinegar, minced garlic, grated ginger, black pepper, and kosher salt until smooth and uniform.

Marinate

Place the chicken in a zip-top bag or a shallow dish and pour the marinade over it, massaging to coat thoroughly. Seal or cover and refrigerate for at least 30 minutes and up to 6 hours. (For best flavor, 2–4 hours.)

Cook

Bring to room temperature

Remove the chicken from the refrigerator 15–20 minutes before cooking to take the chill off (this promotes even cooking). Reserve the leftover marinade.

Sear chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add the neutral oil and swirl to coat. Remove excess marinade from the chicken (shake off but do not wipe clean). Place the pieces skinless-side down in the hot pan without crowding—work in batches if necessary. Sear 3–4 minutes without moving until a deep caramelized crust forms.

Flip and finish

Flip the chicken and lower heat to medium. Cook another 3–6 minutes depending on thickness until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the exterior is browning too fast before the interior reaches temperature, lower heat to medium-low and cover loosely for a minute or two while checking frequently.

Optional glaze

While chicken cooks, bring the reserved marinade to a simmer in a small saucepan (boil 1–2 minutes to make it safe) and reduce slightly until glossy. In the last 1–2 minutes of cooking, brush the reduced glaze onto the chicken to build a sticky finish. (If you used all marinade with raw chicken and did not reserve enough, make a fresh quick glaze with 1 tbs gochujang, 1 tbs soy sauce, 1 tsp honey, and 1 tsp water, heated until combined.)

Rest & Serve

Transfer cooked chicken to a cutting board and rest for 5 minutes to let juices redistribute. Slice into bite-sized pieces or serve whole.

Plate the chicken, sprinkle with sliced scallions and toasted sesame seeds. Add a squeeze of lime or lemon if desired and a pinch of crushed red pepper flakes for extra heat. Serve with steamed rice, greens, or pickled vegetables.