Spicy Korean Chicken with Cheesy Topping
A delightful dish that combines bold flavors, irresistible heat, and a creamy, cheesy finish, making it a must-try for any dinner table.
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces
- 1/4 cup gochugaru (Korean hot pepper flakes)
- 1/4 cup gochujang (Korean hot pepper paste) Use hot variety
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons rice syrup (or honey/corn syrup)
- 2-3 pieces spicy Korean chili peppers, chopped (or other small spicy red chilies)
- 6 large garlic cloves, minced
- 2 teaspoons grated ginger
- Salt and black pepper, to taste
- 1/4 cup water or chicken stock
- 2 cups mozzarella cheese, shredded (optional)
- Fresh chopped parsley or green onions, for garnish
- Extra hot pepper flakes, for garnish
Instructions
Preparation
- In a large bowl, mix the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, minced garlic, grated ginger, salt, and black pepper until you form a thick, fragrant paste.
- Add in the chopped chicken thighs, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Cooking
- Heat a large oven-proof pan on medium heat. Once hot, add the chicken along with the marinade and water or chicken stock.
- Cover and simmer for about 10 minutes, or until the chicken is cooked through and the sauce has reduced to a thick consistency.
- Remove the lid and set your oven to broil. Generously top the chicken with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese melts and begins to brown slightly.
- Remove from the oven, garnish with fresh parsley or green onions, and sprinkle extra hot pepper flakes if desired.
- Serve immediately and enjoy!
Notes
Marinating the chicken overnight will enhance the flavors. You can also mix cheeses for added richness. Adjust spice levels by reducing gochugaru and fresh chilies to taste.