Korean Gochujang Baked Chicken

17 views 8:34 am 0 Comments November 29, 2021

Korean Gochujang Baked Chicken

Print Recipe

Ingredients
  

  • 6 chicken thighs
  • 2 stalks of celery cut up
  • 1 pack of grape tomatoes
  • 2 tbsp Gochujang sauce
  • 2 tbsp molasses
  • 2 tbsp brown sugar
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tsp minced garlic
  • 2 tsp ginger powder
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 2 tbsp cooking wine
  • 1 tbsp fish sauce
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • ΒΌ cup corn starch slurry

Instructions
 

  • Trim excess fat and skin from the chicken thighs and pad them dry with paper towel. Lay them on a baking dish.
  • In a small pot, make the sauce: Gochujang sauce, dark soy sauce, brown sugar, molasses, light soy sauce, sesame oil, wine, minced garlic, ginger powder, vegetable oil, fish sauce, black pepper and onion powder. Bring to boil and stir to dissolve the sugar completely.
  • Marinate both sides of the chicken with half of the sauce.
  • Add corn starch slurry to the remainder of the sauce and bring it to boil. Stir and let it thicken. Set it aside. This will be used for basting.
  • Pre-heat oven to 400 degrees F
  • Bake the thighs in the baking dish, skin side down, for 30 minutes.
  • Turn thighs over, baste the top with sauce and bake for another 15 minutes
  • Remove the chicken from the dish and add the vegetables into the dish. Then put the chicken back on top of the vegetables, skin side down, and bake for 10 minutes.
  • Turn thighs over, baste with sauce and bake for another 10 minutes.
  • Baste the thighs (skin side) with more sauce and bake for 10 minutes at 425 degrees F.
  • Set the oven to broil the chicken at high heat for 2 minutes
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