Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
2 gochujang chicken skewers on top of slaw, on a flatbread on a white plate, with flatbreads and gochujang aioli on the side.

Sticky Gochujang Chicken


  • Author: Kate Alexandra
  • Total Time: 33 minutes
  • Yield: 10 skewers 1x
  • Diet: Low Fat

Description

Juicy chicken thighs, marinated in a sticky, sweet and spicy sauce and grilled to perfection. What’s not to love about this DELICIOUS gochujang chicken recipe? Serve with a crunchy slaw and soft flatbreads and you’ve got a winner of a dish.

I’m serving the chicken on skewers, but you can easily make them as whole pieces, and I break that down in the instructions below.


Ingredients

Scale

For the gochujang chicken –

  • 1lb/500g free range, boneless, skinless chicken thighs
  • 1 tablespoon gochujang paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon light soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil

For the slaw –

  • 1/4 of a white cabbage
  • 1/2 a cucumber
  • 2 scallions (spring onions)
  • A handful of cilantro (coriander) leaves
  • 1 teaspoon salt
  • 1 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon fish sauce
  • 2 teaspoons toasted sesame seeds

For the gochujang aioli –

  • 4 tablespoons aioli
  • 1 tablespoon gochujang paste

To serve –

  • Flatbreads
  • Skewers (if you’re using wooden skewers, soak them in water for 30 minutes before using so they don’t burn)
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Marinate the chicken. If you’re making skewers, add the chicken thighs to a large mixing bowl or container, then using scissors, cut the chicken into large chunks (about an inch in size). If you’re not making skewers, just keep the chicken whole. Add 1 tablespoon of gochujang paste, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 tablespoon of sesame oil and 1 tablespoon of olive oil.  Grate the 2 garlic cloves and ginger directly into the bowl. Give everything a really good mix, making sure to coat the chicken thoroughly. Put in the fridge to marinade for at least 30 minutes.
  2. Make the slaw. While the chicken is marinating, finely shred the cabbage by slicing it finely with a knife, or use a mandoline. Cut the cucumber in half and scoop the seeds out with a small spoon, then discard them. Cut each half into long thin strips, then cut the strips into small cubes. Finely slice the spring onion, then add everything into a large mixing bowl along with the handful of coriander leaves. Add 1 teaspoon salt, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon of fish sauce and the 2 teaspoons of toasted sesame seeds. Give everything a really good toss then set aside.
  3. Make the gochujang aioli. Combine the aioli and gochujang paste in a small bowl and mix to combine into a creamy, cohesive sauce. Set aside.
  4. For chicken skewers. Heat your broiler (grill) to its highest setting. Thread the chicken pieces onto your skewers and set aside on a plate. Get 1 tablespoon of olive oil into an oven-proof skillet (if you don’t have one, use a normal pan and then transfer the skewers to an oven tray). Add the skewers and cook for 4 minutes on each side. Transfer the whole skillet to the top shelf of your oven and grill for 8 minutes, until lovely and charred on top. Remove from the oven and set aside.
  5. For whole thighs. Heat your oven to 390F/200C fan. Transfer the thighs to an ovenproof dish and cook in the oven for 15 minutes, until they’re starting to change colour (they’ll go a little whiter). At this point, change your oven to grill (broil) and turn the heat up to 480F/250C. Move the dish to the top shelf of the oven and grill for 8 minutes, until the chicken has lots of charred bits on top. Remove from the oven and set aside.
  6. Garnish and serve. Divide your flatbreads between plates, then pile on lots of the slaw. Top with chicken skewers, followed by a good drizzle of the gochujang aioli and the tablespoon of toasted sesame seeds. Dig in!

Notes

INGREDIENT NOTES: You can marinate the chicken for up to 24 hours if you want to get ahead. And if you’re in a rush, it’s ok if you don’t marinate it for 30 minutes, it will still taste good!

STORAGE INSTRUCTIONS: Store any chicken leftovers in a covered container in the fridge for up to 5 days. Either eat cold or reheat thoroughly in the microwave.

SUBSTITUTIONS: Use white wine vinegar or apple cider vinegar in place of rice vinegar if you like. Likewise, swap out gochujang paste for sriracha or another hot sauce, or reduce the quantity of gochujang if you’re worried about the level of spice.

 

  • Prep Time: 10
  • Cook Time: 23
  • Category: meat
  • Method: grill
  • Cuisine: asian

Nutrition

  • Serving Size: 2 skewers

Keywords: chicken skewers, grilled chicken, korean chicken