Spicy Korean Chicken with Cheesy Topping
Spicy Korean Chicken with Cheesy Topping
Ingredients
- 500 g chicken thighs, bite-sized
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
- 1 cup shredded mozzarella cheese
- as needed sesame seeds, for garnish
- as needed fresh parsley or green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, toss the bite-sized chicken thighs with cornstarch until each piece is evenly coated. This will help create a crispy exterior.
⏱️ 3 min
- 2
Heat the neutral oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the coated chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and crispy on all sides and cooked through.
⏱️ 7 min
- 3
While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until well combined.
⏱️ 3 min
- 4
Once the chicken is cooked, reduce the heat to medium-low. Pour the prepared gochujang sauce over the chicken in the skillet. Toss the chicken gently to ensure every piece is thoroughly coated in the sticky, spicy glaze. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min
- 5
Evenly sprinkle the shredded mozzarella cheese over the sauced chicken in the skillet. Cover the pan with a lid and continue to cook for 2-3 minutes, or until the cheese is completely melted and bubbly.
⏱️ 3 min
- 6
Remove the pan from the heat. Garnish generously with sesame seeds and fresh chopped parsley or green onions. Serve immediately while hot and cheesy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Korean Chicken with Cheesy Topping
- 500 g chicken thighs, bite-sized
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil
- 1 cup shredded mozzarella cheese
- as needed sesame seeds, for garnish
- as needed fresh parsley or green onions, chopped, for garnish
Instructions
- 1
In a medium bowl, toss the bite-sized chicken thighs with cornstarch until each piece is evenly coated. This will help create a crispy exterior.
⏱️ 3 min - 2
Heat the neutral oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, add the coated chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until the chicken is golden brown and crispy on all sides and cooked through.
⏱️ 7 min - 3
While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until well combined.
⏱️ 3 min - 4
Once the chicken is cooked, reduce the heat to medium-low. Pour the prepared gochujang sauce over the chicken in the skillet. Toss the chicken gently to ensure every piece is thoroughly coated in the sticky, spicy glaze. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
⏱️ 2 min - 5
Evenly sprinkle the shredded mozzarella cheese over the sauced chicken in the skillet. Cover the pan with a lid and continue to cook for 2-3 minutes, or until the cheese is completely melted and bubbly.
⏱️ 3 min - 6
Remove the pan from the heat. Garnish generously with sesame seeds and fresh chopped parsley or green onions. Serve immediately while hot and cheesy.
⏱️ 2 min