GOCHUJANG-BRAISED CHICKEN AND CRISPY RICE
Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you'll be good to go.
Categories Bon Appétit Chicken Dinner Sesame Oil Ginger Braise Rice Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 19
Steps:
- Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp. pepper in a medium bowl to combine; set sauce aside.
- Toss rice, cumin, garlic powder, and mustard powder in a medium bowl to combine; spread out on a parchment-lined rimmed baking sheet and chill until cold, about 1 hour.
- Meanwhile, season chicken generously with salt. Heat butter and vegetable oil in a medium heavy pot over medium. As soon as foaming subsides, add chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Add reserved sauce and bring to a simmer; cook until sauce appears to thin out, about 3 minutes. Add broth and bring to a boil. Reduce heat, partially cover pot, and simmer, turning occasionally, until chicken is very tender, 45-55 minutes.
- Divide rice into 4 portions; form into 3/4"-thick disks (moisten hands with water to prevent sticking). Heat a large nonstick skillet over medium. Working in 2 batches, cook rice cakes, turning halfway through, until crisp, puffed, and golden, about 10 minutes. Transfer to plates.
- Add scallions to chicken and cook until tender, about 3 minutes. Season with salt and pepper. Top each cake with 2 chicken legs and a few scallions; spoon plenty of sauce over.
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.
FRIED CHICKEN SANDWICH WITH GOCHUJANG GLAZE
Jeff loves Korean food. This dish is an homage to Korean-style fried chicken and staple spicy Korean ingredients like gochujang and gochugaru.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade and chicken: In a medium bowl, whisk together the gochujang, brown sugar, vinegar and gochugaru. Transfer 1/4 cup of the mixture to a zip-top bag holding the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or up to overnight. Reserve the remaining mixture to make the gochujang glaze (refrigerate if the chicken is marinating overnight).
- In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
- In a pie dish or shallow bowl, whisk together the eggs and buttermilk. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create little crispy, craggily bits.
- Remove the chicken from the marinade and discard the marinade. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Working in batches if necessary, gently drop the chicken into the oil. Cook until the internal temperature of the chicken is 160 degrees F, 8 to 10 minutes. (With the carryover time, it should go up to 165 degrees F.)
- For the ginger mayo: Whisk the mayo, ginger, soy sauce and vinegar together.
- To serve: In a small saucepan, melt the butter over medium heat. Whisk the butter into the bowl of the reserved marinade until smooth.
- Spread each bun top with the ginger mayo. Top with some kimchi.
- Toss the chicken in the glaze and place on the bun bottoms. Sprinkle the chicken with sesame seeds. Close the sandwiches.
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
GOCHUJANG CHICKEN WINGS
These wings are the reason so many people in my Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet and spicy with Korean chile paste--little bites of heaven! And, of course, very easy to make. If I were you, I'd inaugurate my air fryer with this super-simple recipe.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the wings: Season the wings with the salt and pepper and place in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes.
- Meanwhile, for the sauce: In a small bowl, combine the gochujang, mayonnaise, sesame oil, ginger, garlic, sugar, agave and a pinch of salt; set aside.
- As you near the 20-minute mark, use a meat thermometer to check the meat. When the wings reach 160 degrees F, transfer them to a large bowl. Pour about half the sauce on the wings; toss to coat (serve the remaining sauce as a dip).
- Return the wings to the air-fryer basket and cook for 5 minutes, until the sauce has glazed.
- Transfer the wings to a serving platter. Sprinkle with the sesame seeds and scallions. Serve with the reserved sauce on the side for dipping.
More about "gochujang chicken recipes"
SLOW-ROAST GOCHUJANG CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (352)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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- In a large bowl, combine the onion, garlic, soy sauce, gochujang, honey, and sesame oil and stir to mix well.
- Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, reserving the marinade if desired. Add the chicken and cook until browned on the outside and cooked through, about 5 minutes per side.
EASY SWEET AND SPICY GOCHUJANG CHICKEN - FAMILYSTYLE FOOD
From familystylefood.com
4.7/5 (53)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.
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