Description
Discover how to make delicious Honey Gochujang Chicken Kick with this easy recipe. Learn the perfect balance of sweet, spicy, and savory flavors!
Ingredients
- 1/4 cup (60 ml) gochujang Korean hot pepper paste
- 2 tablespoons (30 ml) vegetable oil
- 4 large garlic cloves, minced or grated
- 1 inch (2.5 cm) piece fresh ginger, peeled and grated
- 1 tablespoon (15 ml) maple syrup
- 1 tablespoon (15 ml) apple cider vinegar
- 1 1/2 teaspoons (8 ml) sea salt, plus more
- 2 1/2 pounds (1.1 kg) bone-in skin-on chicken pieces, about 6-8 chicken thighs or 4 breasts
- 1 1/2 tablespoons (22.5 ml) gochujang
- 1 tablespoon (15 ml) maple syrup
- 2 teaspoons (10 ml) toasted sesame oil
- 2 scallions or Chinese chives, thinly sliced
- 2 teaspoons (10 ml) toasted sesame seeds
- 1 lime, quartered
Instructions
- Preheat your oven to 425ºF and position a rack in the center.
- In a large bowl, combine the gochujang, vegetable oil, minced garlic, grated ginger, maple syrup, apple cider vinegar, and 1 1/2 teaspoons of sea salt, mixing thoroughly. Add the chicken pieces and ensure they are well-coated with the mixture. Cover with plastic wrap and let sit for 30 minutes, or refrigerate for up to 24 hours.
- Transfer the chicken pieces to a large oven-safe skillet or a baking sheet, and roast until they are cooked through—23 to 35 minutes for breasts, 30 to 40 minutes for thighs—until an internal temperature of 165ºF is reached. Brush each piece with the glaze, then broil until the skin is browned and the glaze is bubbling, about 1 to 2 minutes, or return to the oven for an additional 1 or 2 minutes.
- Once out of the oven, garnish the chicken with thinly sliced scallions or chives and sprinkle with toasted sesame seeds. Serve with lime wedges for squeezing and extra glaze or gochujang on the side.
Notes
- For a spicier flavor, increase the gochujang in the marinade.
- Baste chicken with glaze before broiling for a caramelized finish.
- Garnish with scallions, chives, and toasted sesame seeds for freshness and crunch.