Craving a delicious and easy weeknight meal that's bursting with flavor? Look no further! This Korean Chicken Thigh recipe is your answer. It's a fantastic blend of sweet, savory, and spicy, and it’s surprisingly simple to make, even for beginner cooks. Get ready to experience the magic of homemade Korean food, a truly delicious and healthy meal the whole family will love! This quick dinner idea is perfect for busy weeknights, but impressive enough for a weekend dinner party.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons gochugaru (Korean chili flakes - adjust to your spice preference)
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for a thicker sauce)
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
- Cooked rice, for serving
Instructions:
Get Started:
- In a medium bowl, whisk together the soy sauce, brown sugar, gochujang, gochugaru, garlic, ginger, sesame oil, and black pepper. This creates the flavorful marinade for our chicken.
Marinate the Chicken (Optional but Recommended):
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor absorption. This step significantly enhances the taste!
Cook the Chicken:
- Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 8-10 minutes). Don't overcrowd the pan; you may need to cook in batches.
Thicken the Sauce (Optional):
- If you prefer a thicker sauce, whisk the cornstarch with 1 tablespoon of water to form a slurry. Stir this into the pan with the chicken during the last minute of cooking. This will help the sauce cling to the chicken beautifully.
Serve and Enjoy:
- Garnish with sliced green onions and sesame seeds. Serve immediately over a bed of fluffy white rice.
Cooking Tips for Best Results:
- Adjust the spice level: Gochugaru is the key to the spice in this dish. Start with 2 tablespoons and add more to your liking. If you’re sensitive to spice, start with 1 tablespoon or less.
- Don't overcrowd the pan: Overcrowding will result in steaming instead of browning, leading to less flavorful chicken. Cook in batches if needed.
- Marinate for better flavor: While not strictly necessary, marinating the chicken allows the flavors to penetrate deeply, resulting in a much more tender and flavorful dish.
- Serve it hot: This recipe is best enjoyed immediately, while the chicken is still hot and juicy, and the sauce is flavorful.
Variations:
- Add vegetables: Feel free to add your favorite vegetables like bell peppers, onions, or broccoli during the last few minutes of cooking.
- Use different cuts of chicken: While chicken thighs are ideal for their juiciness, you can also use boneless, skinless chicken breasts, but be careful not to overcook them.
- Make it a sheet pan meal: Roast the marinated chicken and vegetables on a sheet pan in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until cooked through.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary based on specific ingredients used. It is always recommended to use a nutrition calculator for personalized results.
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Carbohydrates: Approximately 20-25g
- Fat: Approximately 15-20g
This Korean Chicken Thigh recipe is a delicious and satisfying meal that's easy to customize to your preferences. It's a perfect example of how simple, healthy meals can also be incredibly flavorful and exciting. Enjoy!