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Korean BBQ Chicken Recipe

Close-up of crispy Korean BBQ Chicken pieces coated in a shiny red glaze, topped with sesame seeds and green onions.
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Make flavorful Korean BBQ Chicken at home using a simple gochujang-based marinade. This recipe works well for grilling or pan-frying.

Ingredients

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  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil (for cooking)
  • Sesame seeds and sliced green onions (for garnish)

Instructions

  1. In a medium bowl, whisk together the soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, minced garlic, grated ginger, and black pepper to create the marinade.
  2. Add the cut chicken thighs to the marinade. Toss until every piece is fully coated.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the chicken to absorb the flavor.
  4. Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
  5. Remove the chicken from the marinade, letting excess drip off, and place it in the hot pan in a single layer, avoiding overcrowding.
  6. Cook the chicken for 4 to 6 minutes per side, until cooked through and slightly caramelized or charred on the edges.
  7. Remove the cooked Korean BBQ Chicken from the heat.
  8. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • For grilling, preheat your grill to medium-high heat and cook the marinated chicken directly over the flame until done.
  • If you prefer a sweeter flavor, increase the brown sugar by one tablespoon.
  • Serve this Korean Chicken Recipe with steamed white rice and lettuce leaves for wraps.

Nutrition

Find it online: https://cookerycourier.com/korean-bbq-chicken-recipe-easy-gochujang-chicken/