Spicy And Cheesy Korean Chicken

Just made this hot and cheesy Korean Chicken . It’s the ideal combination of tastes and textures.

Ingredients:

1.5 pounds boneless chicken thighs, chopped into bite-sized pieces

1/4 cup gochugaru (Korean hot pepper flakes)

¼ cup gochujang (Korean hot pepper paste, hot variety)

2 tablespoons soy sauce

2 tablespoons vegetable oil

1 tablespoon sesame oil

2 tablespoons rice syrup (or honey/corn syrup)

2-3 spicy Korean chili peppers, chopped (or other small spicy red chilies)

6 large garlic cloves, minced

2 teaspoons grated ginger

Salt and black pepper, to taste

1/4 cup water or chicken stock

2 cups mozzarella cheese, shredded (optional)

For Garnish: Fresh chopped parsley or green onions, extra hot pepper flakes

Directions:

In a large bowl, mix gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, salt, and pepper to form a thick paste.

Add the chicken and mix to coat. Cover and refrigerate at least 1 hour.

Heat a large oven-proof pan to medium. Add chicken with marinade, and water or stock.

Cover and simmer 10 minutes, until chicken is cooked through. The sauce should reduce. Remove lid.

Set oven to BROIL.

Top chicken with mozzarella and broil 2-3 minutes, until cheese melts and begins to brown.

Remove, garnish, and serve!

Recipe Card

spicy and cheesy Korean Chicken

Just made this hot and cheesy Korean Chicken . It’s the ideal combination of tastes and textures.

  • 1.5 pounds boneless chicken thighs (chopped into bite-sized pieces)
  • 1/4 cup gochugaru (Korean hot pepper flakes)
  • ¼ cup gochujang (Korean hot pepper paste, hot variety)
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons rice syrup (or honey/corn syrup)
  • 2-3 spicy Korean chili peppers (chopped (or other small spicy red chilies))
  • 6 large garlic cloves (minced)
  • 2 teaspoons grated ginger
  • Salt and black pepper (to taste)
  • 1/4 cup water or chicken stock
  • 2 cups mozzarella cheese (shredded (optional))
  • For Garnish: Fresh chopped parsley or green onions (extra hot pepper flakes)
  1. In a large bowl, mix gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, salt, and pepper to form a thick paste.
  2. Add the chicken and mix to coat. Cover and refrigerate at least 1 hour.
  3. Heat a large oven-proof pan to medium. Add chicken with marinade, and water or stock.
  4. Cover and simmer 10 minutes, until chicken is cooked through. The sauce should reduce. Remove lid.
  5. Set oven to BROIL.
  6. Top chicken with mozzarella and broil 2-3 minutes, until cheese melts and begins to brown.
  7. Remove, garnish, and serve!
Main Course
American
spicy and cheesy Korean Chicken

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