Spicy Korean Chicken

Name: Ayam Korea Pedas
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lb boneless and skinless chicken thighs; 1 tablespoon cooking oil (for pan-frying); 2 tablespoons oil; 1½ tablespoons Korean chili paste (gochujang); 1 teaspoon Korean red chili powder (gochugaru or regular chili powder); 1 tablespoon sesame oil; 2 tablespoons soy sauce; 1½ tablespoons sugar; 1 piece ginger (peeled and minced (1 inch / 2 cm)); 3 cloves garlic (minced); salt (to taste)

Juicy Spicy Korean Chicken with a bold, flavorful spicy marinade. Easy to make at home, tender and slightly charred, and cheaper and better than takeout. Perfect for weeknight dinners, served with steamed rice for a quick, restaurant-style meal everyone will love.

⏱️ 55 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium ⭐ 4.6 (356) 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

4 servings

1 lb boneless and skinless chicken thighs
1 tablespoon cooking oil (for pan-frying)
2 tablespoons oil
1½ tablespoons Korean chili paste (gochujang)
1 teaspoon Korean red chili powder (gochugaru or regular chili powder)
1 tablespoon sesame oil
2 tablespoons soy sauce
1½ tablespoons sugar
1 piece ginger (peeled and minced (1 inch / 2 cm))
3 cloves garlic (minced)
salt (to taste)

Steps

Cut the chicken thighs into smaller pieces. If your chicken thighs are thicker, slice each chicken thigh into 2 horizontal pieces. Set aside.
Combine all the ingredients for the Marinade in a bowl, and mix until everything is well combined. Marinate the chicken for at least 30 minutes, or ideally, for two hours.
Heat up a skillet with the cooking oil. Once the skillet is heated, pan-fry the chicken until cooked and slightly charred on the surface. Alternatively, you can bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.