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Spicy Korean Gochujang Chicken

Savor the Heat with Spicy Korean Gochujang Chicken Recipe

Discover this Spicy Korean Gochujang Chicken Recipe for a vibrant and flavorful dish that transforms busy weeknights into special dinners.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Marinating Time 8 hours
Total Time 9 hours 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 whole Chicken (2-3 pounds) Can substitute with pieces like thighs or wings, adjusting cooking times accordingly.
  • 0.25 cup Korean Gochujang Paste Essential for the spicy and sweet flavor profile.
  • 2 tablespoons Neutral Vegetable Oil Sunflower or olive oil recommended.
  • 2 tablespoons Oyster Sauce Adds umami depth.
  • 1.5 tablespoons Light Soy Sauce Enhances saltiness.
  • 1.5 tablespoons White Granulated Sugar Helps balance heat.
  • 1 tablespoon White Rice Vinegar Brightens flavor.
  • 1 tablespoon Mirin Sweet rice wine.
  • 0.5 tablespoon Sesame Oil Nutty flavor enhancement.
  • 3 cloves Garlic, grated Fresh is best.
  • 1.5 inches Ginger, grated Zesty warmth.
For Garnishing
  • Sliced Spring Onions
  • Toasted White Sesame Seeds

Equipment

  • mixing bowl
  • roasting pan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together all marinade ingredients: gochujang paste, vegetable oil, oyster sauce, soy sauce, sugar, vinegar, mirin, sesame oil, grated garlic, and ginger. Thoroughly coat the whole chicken with the marinade, ensuring it seeps into the cavity. Cover the bowl with plastic wrap and refrigerate for 8 to 16 hours.
  2. Thirty minutes before roasting, bring the marinated chicken to room temperature. Preheat your oven to 356°F (180°C).
  3. Place the marinated chicken in a roasting pan, skin-side up, and bake uncovered for 30 minutes. Afterward, cover loosely with aluminum foil and continue to roast for another hour, until juices run clear and internal temperature reaches 165°F (75°C).
  4. Once roasted, remove the chicken and let it rest for 15 to 20 minutes. Prepare garnishes like sliced spring onions and toasted sesame seeds.
  5. For extra crispy skin, broil the chicken for 1 to 2 minutes after applying boiled marinade. Watch closely to avoid burning.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Ensure you massage the marinade deep into the chicken cavity for maximum flavor absorption. Save some marinade for glazing after boiling, and always confirm internal temperature for food safety.

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