Spicy Baked Korean Chicken
5 portions
30mThe core of this dish is a super-simple marinade that has firmly secured itself in the top ranks of my highly-contentious top 5 chicken marinades of all time.
What you will need
1 bunch Scallions
2 Tbsp Toasted Sesame Oil
1/2 cup Soy Sauce
3 Tbsp Gochujang
1/4 cup Honey
2 lb Chicken Thighs
Frozen Rice
Kimchi
(Nutritional facts 195 calories, 11.57 g fat, 13.92 g carbohydrates, 9.66 g protein, 39 mg cholesterol, 703 mg sodium)How to cook
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Preheat oven to 400°F
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Wash the scallions and slice thin.
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Put the sesame oil in a medium-sized mixing bowl.
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Add the soy sauce.
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Add the gochujang.
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Stir in the honey.
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Add the chicken. Toss to coat. Set it in the fridge. Give it as much time as you've got. Overnight is ideal. Try to give it a couple of hours at least. But if you're in a rush, don't sweat it. This is a good, strong marinade, so you can cook it right away if need be.
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Place the chicken thighs on a baking sheet lined with parchment or a silicone mat. Lining your baking sheet will save you a ton of frustration on cleanup.
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Bake for about 20-25 minutes. Cooking time is going to vary just as much as the size of a chicken's legs. The FDA recommend a final internal temperature above 165°F.
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Cook the rice. There are plenty of option for microwaveable rice these days, which is super convenient. But it can be expensive, and it's not much more difficult to cook your own rice. It's up to you.
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Serve chicken thighs with rice, scallions and some good kimchi.
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