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Ingredients
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2 tablespoons soy sauce
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2 tablespoons vegetable oil
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1 ½ tablespoons Korean chile paste (gochujang)
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1 tablespoon sesame oil
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1 teaspoon Korean red chile flakes (gochugaru)
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3 cloves garlic, minced
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1 (1 inch) piece ginger, peeled and minced
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1 pound skinless, boneless chicken thighs, pounded if desired
Directions
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Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
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Preheat an outdoor grill for medium heat and lightly oil the grate.
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Grill chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Recipe Tips
Regular chili powder can be used instead of gochugaru.
You can pan-fry the chicken or bake it for 20 minutes at 400 degrees F (200 degrees C) if desired.
Nutrition Facts (per serving)
257 | Calories |
18g | Fat |
2g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 257 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 4g | 19% |
Cholesterol 70mg | 23% |
Sodium 755mg | 33% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 20g | 40% |
Vitamin C 2mg | 2% |
Calcium 15mg | 1% |
Iron 1mg | 8% |
Potassium 211mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.