Creamy Gochujang Garlic Chicken
Creamy Gochujang Garlic Chicken
Ingredients
For the Chicken
- 1 lb boneless, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon olive oil
For the Vegetables and Aromatics
- 1/2 lb button mushrooms, sliced
- 5 cloves garlic, minced
- 1/4 yellow onion, diced
- 3-4 green onions, chopped, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Creamy Gochujang Sauce
- 1 1/2 cups heavy cream
- 1/2 tablespoon Korean chili pepper flakes, (gochugaru)
- 1 tablespoon Korean chili paste, (gochujang)
- 1 tablespoon chicken bouillon powder
- 1 tablespoon mirin
- 1 cup freshly grated Parmigiano-Reggiano cheese
- black pepper, to taste
Instructions
- 1
Place the 1 lb boneless, skin-on chicken thighs in a bowl. Season the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and black pepper to taste. Drizzle with 1 tablespoon olive oil. Mix well by hand to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Slice the 1/2 lb button mushrooms. Dice the 1/4 yellow onion (or shallot). Mince the 5 cloves of garlic. Chop the 3-4 green onions, separating the white and green parts.
⏱️ 5 min
- 3
Heat a large pan over medium-high heat. Add 1 tablespoon olive oil. Once hot, place the seasoned chicken thighs skin-side down in the pan. Sear until the skin is golden brown and crispy (about 5-7 minutes). Flip the chicken and cook on the other side until fully cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min
- 4
To the same pan, add 1 tablespoon unsalted butter. Add the sliced mushrooms and cook until they have softened and released their moisture (about 3-5 minutes). Add the diced yellow onion and minced garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant (about 2-3 minutes).
⏱️ 8 min
- 5
Pour 1 1/2 cups heavy cream into the pan. Add 1/2 tablespoon Korean chili pepper flakes (gochugaru), 1 tablespoon Korean chili paste (gochujang), 1 tablespoon chicken bouillon powder, and 1 tablespoon mirin. Stir all the ingredients well to combine them into a smooth sauce. Bring the sauce to a simmer, then reduce the heat to low.
⏱️ 5 min
- 6
Add 1 cup freshly grated Parmigiano-Reggiano cheese to the simmering sauce. Stir continuously until the cheese is completely melted and the sauce is creamy and smooth. Season the sauce with black pepper to taste.
⏱️ 4 min
- 7
Return the cooked chicken thighs to the pan with the creamy gochujang sauce, ensuring they are coated. Garnish generously with the chopped green onions (both white and green parts). Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Gochujang Garlic Chicken
For the Chicken
- 1 lb boneless, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- kosher salt, to taste
- black pepper, to taste
- 1 tablespoon olive oil
For the Vegetables and Aromatics
- 1/2 lb button mushrooms, sliced
- 5 cloves garlic, minced
- 1/4 yellow onion, diced
- 3-4 green onions, chopped, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Creamy Gochujang Sauce
- 1 1/2 cups heavy cream
- 1/2 tablespoon Korean chili pepper flakes, (gochugaru)
- 1 tablespoon Korean chili paste, (gochujang)
- 1 tablespoon chicken bouillon powder
- 1 tablespoon mirin
- 1 cup freshly grated Parmigiano-Reggiano cheese
- black pepper, to taste
Instructions
- 1
Place the 1 lb boneless, skin-on chicken thighs in a bowl. Season the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and black pepper to taste. Drizzle with 1 tablespoon olive oil. Mix well by hand to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Slice the 1/2 lb button mushrooms. Dice the 1/4 yellow onion (or shallot). Mince the 5 cloves of garlic. Chop the 3-4 green onions, separating the white and green parts.
⏱️ 5 min - 3
Heat a large pan over medium-high heat. Add 1 tablespoon olive oil. Once hot, place the seasoned chicken thighs skin-side down in the pan. Sear until the skin is golden brown and crispy (about 5-7 minutes). Flip the chicken and cook on the other side until fully cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min - 4
To the same pan, add 1 tablespoon unsalted butter. Add the sliced mushrooms and cook until they have softened and released their moisture (about 3-5 minutes). Add the diced yellow onion and minced garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant (about 2-3 minutes).
⏱️ 8 min - 5
Pour 1 1/2 cups heavy cream into the pan. Add 1/2 tablespoon Korean chili pepper flakes (gochugaru), 1 tablespoon Korean chili paste (gochujang), 1 tablespoon chicken bouillon powder, and 1 tablespoon mirin. Stir all the ingredients well to combine them into a smooth sauce. Bring the sauce to a simmer, then reduce the heat to low.
⏱️ 5 min - 6
Add 1 cup freshly grated Parmigiano-Reggiano cheese to the simmering sauce. Stir continuously until the cheese is completely melted and the sauce is creamy and smooth. Season the sauce with black pepper to taste.
⏱️ 4 min - 7
Return the cooked chicken thighs to the pan with the creamy gochujang sauce, ensuring they are coated. Garnish generously with the chopped green onions (both white and green parts). Serve hot.
⏱️ 3 min