SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE
It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
- Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
- Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
- Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g
BRAISED CHICKEN WITH GOCHUJANG
Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan. You can now find gochujang in supermarkets or online; you won't use the entire jar for this dish so exploit it for other occasions. It keeps indefinitely in the refrigerator. The chicken will welcome a pillow of steamed rice alongside.
Provided by Florence Fabricant
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pat chicken pieces dry. Heat a heavy 3 1/2-quart sauté pan or casserole. If your pan is seasoned cast-iron or nonstick you will not need the oil. Otherwise add oil to pan and sear chicken on high heat until golden brown. Transfer chicken from pan to a platter. There should be enough fat from the chicken in the pan to continue the recipe, otherwise add a little oil.
- Add shallots, ginger, garlic and chiles to pan and sauté on low until the shallots are barely starting to color. Stir in cumin. Add mushrooms and a sprinkling of salt and cook until mushrooms have softened. Stir gochujang into the sake and pour into the pan. Stir. Add vinegar. Add more salt if needed.
- Place chicken in pan, skin side up, basting each piece with sauce as you add it. Cover pan and cook on very low 30 minutes. Serve directly from pan or transfer to a serving platter. Toss cilantro on top before serving.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 42 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1340 milligrams, Sugar 7 grams, TransFat 0 grams
GOCHUJANG CHICKEN
Make and share this Gochujang Chicken recipe from Food.com.
Provided by StarOfWhiteLight
Categories Chicken
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken thighs into bite size pieces.
- To prepare marinate mix all the following ingredients (gochujang, soy sauce, wine, brown sugar, sesame oil, minced garlic, gochugaru black pepper and ginger) in a medium glass bowl.
- Mix all marinade ingredients well.
- Place sliced chicken thighs, green onion in with the marinate; toss and press meat into bowl. Top with sliced onion.
- Marinate in refrigerator for 2-6 hours.
- Heat 2 tdsp of oil in a cast iron skillet or wok. Grab most (all if you can) of the onions out of bowl; squeeze marinate out. Add onions to skillet and cook for 3 to 5 minutes.
- Drain marinate (into sink) out of chicken/green onions and add to onions; cook on medium high. Cook until the chicken is cooked through and slightly caramelized.
Nutrition Facts : Calories 384.1, Fat 12.7, SaturatedFat 2.8, Cholesterol 188.9, Sodium 631.1, Carbohydrate 18.7, Fiber 1.7, Sugar 10.6, Protein 46.5
SPATCHCOCK GOCHUJANG CHICKEN
Forget run-of-the-mill sausages and and burgers - light the barbecue for Tom Kerridge's spiced spatchcock chicken. You can also cook it in the oven
Provided by Tom Kerridge
Categories Dinner
Time 1h20m
Number Of Ingredients 12
Steps:
- Put the chicken on a board breast-side down with the legs facing you. Using kitchen scissors or poultry shears, cut along either side of the backbone and remove it (freeze it to use for stock). Open the chicken out, turn it over and push down the breastbone to flatten. Cut a few slashes in the legs and thighs.
- Whisk the marinade ingredients together. Reserve 2 tbsp and rub the rest all over the chicken, working it under the skin. Cover and chill for at least 1 hr or overnight.
- Light the barbecue, stacking the coals on one side. When the flames have died down and the coals are ashen, lay a flameproof foil tray or old roasting tin over the empty side and pour in the ginger beer or 100ml water. Set the grill on top. Place the chicken skin-side up on the grill, cover with the lid and cook for 45 mins. Baste with the reserved marinade, then re-cover and cook for 5 mins more. Move the chicken to the hotter side of the barbecue for 5 mins to char the skin a little, being careful not to burn it. The chicken is ready when the legs pull away easily and a digital probe thermometer inserted into the thickest part of the thigh and breast reads 70C. Lift onto a board, rest for 10 mins then scatter over the spring onions and coriander. Drizzle with sesame oil.
Nutrition Facts : Calories 511 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 58 grams protein, Sodium 1.7 milligram of sodium
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EASY SWEET AND SPICY GOCHUJANG CHICKEN - FAMILYSTYLE FOOD
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4.7/5 (65)Total Time 25 minsCategory ChickenCalories 268 per serving
- Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat. Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
- Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing 1/2-thick.
KOREAN SPICY CHICKEN WITH GOCHUJANG (OVEN BAKED)
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- Cut chicken breast (esp. if you have big ones of 8 x 4 inch or bigger) horizontally across to make thinner pieces. For chicken thighs, you can just cut the thick parts and kind of fan it out. ***Alternatively, you can pound the chicken to even out the thickness and make it more tender. Read above for more details.
- In a mixing bowl large enough to hold the chicken, make gochujang marinade. Add all sauce ingredients: chopped garlic, grated ginger, soy sauce, gochujang, rice wine (mirin), sugar, sesame oil, Korean red chili pepper and black pepper. Mix until well blended.
SLOW-ROAST GOCHUJANG CHICKEN RECIPE | BON APPéTIT
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4.8/5 (359)Author Molly BazServings 4
- Place a rack in middle of oven; preheat to 300°. This is an important temperature for this recipe, so if you don’t have an oven thermometer already, now is the time to get one! Pat chicken dry with paper towels. Place on a small rimmed baking sheet. Season 1 3½–4-lb. whole chicken all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and lots of freshly ground black pepper, making sure to season the inside cavity.
- Whisk 5 Tbsp. gochujang and ¼ cup extra-virgin olive oil in a medium bowl until combined. Finely grate 3 garlic cloves (from one of the heads of garlic) into gochujang oil. Peel 1 ½" piece fresh ginger (a spoon can get the job done), then grate into gochujang oil; whisk to combine.
- Cut what’s left of the head of garlic in half crosswise. Repeat with second head of garlic. Stuff 2 garlic halves inside cavity of chicken. Tie legs together with kitchen twine.
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