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Spicy Gochujang Chicken

Fiery, spicy-sweet Gochujang Chicken. A Korean classic that tastes great broiled in the oven or cooked in the Instant Pot.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Dinner, Main Course
Cuisine: Korean
Keyword: Gochujang Chicken Thighs
Servings: 4 people
Author: Lis Lam

Equipment

  • Instant Pot
  • sheet pan

Ingredients

  • 8 chicken thighs boneless, skinless
  • 1/2 cup Gochujang paste
  • 6 cloves garlic minced
  • 2 Tbsp soy sauce
  • 2 Tbsp sugar
  • 1 Tbsp Mirin or rice wine
  • 1 Tbsp sesame seed oil

Instructions

  • Whisk marinade ingredients in a large bowl. Add chicken. Mix thoroughly, making sure each chicken piece is coated with sauce. Set aside.  
    gochujang marinade in stainless steel bowl and whisk

Instant Pot Instructions

  • Put chicken and all of the marinade into the Instant Pot. Make sure to spread chicken evenly in one layer. You don’t want a mound of chicken in the middle, as this will lead to uneven cooking.
  • Cover and lock the lid in place. Cook on “Manual” function (high pressure) for 8 minutes. When the timer beeps, allow the pressure to release naturally for 10 minutes. Then, release the rest of the pressure manually.
  • Mix chicken and juices together. There may be some dark brown spots on the bottom of the chicken. That’s ok. 
  • Remove chicken onto a platter and drizzle generously with sauce. You can shred the chicken or serve as whole thighs.  Garnish with chopped green onion and a sprinkle of sesame seeds. Serve with additional sauce at the table.    

Broiling/Sheet Pan Instructions

  • Position oven rack so that it's on the top most rack, about 3-4-inches from the heat source.  Preheat oven to BROIL.   Let the oven heat for at least 10 minutes.  
  • Line a sheet pan with aluminum foil for easy clean up. Add chicken thighs to the sheet pan in a single layer.  They should all fit comfortably with some space in between.  Broil until partially cooked with little charred spots on the top, about 6-8 minutes. 
  • Flip the chicken.  Broil until completely cooked with little charred spots on the top, another 6-8 minutes.  Make sure to watch the chicken carefully - the sauce burns easily.  
  • Remove from oven.  At this point, you can shred the chicken or serve as whole thighs.  Garnish with chopped green onion and a sprinkle of sesame seeds.  

Notes

* Recipe does not include time the Instant Pot takes to pressurize and de-pressurize.
**If your chicken thighs are bigger and/or thicker than usual, I recommend cooking for 10 minutes.