Gochujang Chicken

Name: Gochujang Chicken
Ingredients: 2 -3 lbs boneless skinless chicken thighs; 4 -6 green onions (1-inch slices green onion tops, thinly sliced green onion bottoms); 1 medium onion, thinly sliced; 1 ounce red chili paste (gochujang); 1 ounce soy sauce; 1 ounce wine; 1 ounce brown sugar; 1 ounce corn syrup; 1 tablespoon toasted sesame oil; 1 tablespoon minced garlic; 1 tablespoon korean red chili pepper flakes (gochugaru); 1/4 teaspoon black pepper; 1/4 teaspoon ginger powder; 1/2 teaspoon finely minced ginger

14 ingredients

7 steps

Ingredients

2 -3 lbs boneless skinless chicken thighs
4 -6 green onions (1-inch slices green onion tops, thinly sliced green onion bottoms)
1 medium onion, thinly sliced
1 ounce red chili paste (gochujang)
1 ounce soy sauce
1 ounce wine
1 ounce brown sugar
1 ounce corn syrup
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon korean red chili pepper flakes (gochugaru)
1/4 teaspoon black pepper
1/4 teaspoon ginger powder
1/2 teaspoon finely minced ginger

Directions

1

Cut the chicken thighs into bite size pieces.
2

To prepare marinate mix all the following ingredients (gochujang, soy sauce, wine, brown sugar, sesame oil, minced garlic, gochugaru black pepper and ginger) in a medium glass bowl.
3

Mix all marinade ingredients well.
4

Place sliced chicken thighs, green onion in with the marinate; toss and press meat into bowl. Top with sliced onion.
5

Marinate in refrigerator for 2-6 hours.
6

Heat 2 tdsp of oil in a cast iron skillet or wok. Grab most (all if you can) of the onions out of bowl; squeeze marinate out. Add onions to skillet and cook for 3 to 5 minutes.
7

Drain marinate (into sink) out of chicken/green onions and add to onions; cook on medium high. Cook until the chicken is cooked through and slightly caramelized.