Korean Spicy Chicken with Gochujang (Oven Baked/BBQ)

Step 1

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.

Step 2

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.

Step 3

Optionally, cut 1/2 an onion into thick slices. Chop green onions.

Step 4

Marinate for 2 hrs to overnight in the fridge.

Step 5

Heat oven to 425°F.

Step 6

Line a tray with parchment paper. Drizzle vegetable and sesame oil on the tray. Place chicken and add onions to tray.

Step 7

Bake in oven for 17-18 minutes. Take it out of the oven. You can just stop here or set oven to Broil and put chicken back into oven and broil for 1 minute for extra caramelization. Let it cool for couple minutes.

Step 8

Sprinkle fresh chopped green onions on top of chicken. Serve chicken, onions with rice, some flavorful greens like Ssukgat (chrysanthemum leaves) or Kkaetnip (Perilla) will work wonderfully.