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Spicy Gochujang Marinated Chicken Thighs with Kimchi Fried Rice
Created by: Howcan Team
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/4 cup gochujang paste
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 cups cooked white rice
- 1 cup kimchi, chopped
- 2 tablespoons sesame oil
- 4 green onions, chopped
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- In a large bowl, whisk together 1/4 cup gochujang paste, 3 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 4 cloves minced garlic, and 1 tablespoon grated ginger.
- Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the chicken thighs from the marinade and season with salt and pepper. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before serving.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the cooked white rice and chopped kimchi to the skillet, stirring to combine. Cook for 5-6 minutes, or until the rice is heated through and starting to crisp up.
- Drizzle 2 tablespoons of sesame oil over the rice and stir to combine. Cook for an additional 2-3 minutes, then remove from heat.
- Serve the spicy gochujang marinated chicken thighs with the kimchi fried rice, garnished with chopped green onions. Enjoy!
The history of Spicy Gochujang Marinated Chicken Thighs with a side of kimchi fried rice can be traced back to the vibrant and flavorful cuisine of South Korea. This dish is a modern twist on traditional Korean flavors, combining the heat of gochujang with the succulent tenderness of chicken thighs. The marinade, made with gochujang, soy sauce, garlic, and ginger, infuses the chicken with a spicy, umami-rich flavor. The kimchi fried rice, a staple in Korean cuisine, adds a tangy and slightly sour note to the dish, complementing the heat of the chicken. This dish has gained popularity in Korean fusion restaurants around the world, with chefs putting their own unique spin on the classic flavors. One renowned restaurant known for its exceptional Spicy Gochujang Marinated Chicken Thighs with kimchi fried rice is located in the bustling streets of Seoul. The chef, known for his innovative approach to traditional Korean dishes, has perfected the art of marinating the chicken thighs to tender perfection while infusing them with the bold flavors of gochujang. The kimchi fried rice, prepared with aged kimchi and a medley of aromatic spices, serves as the ideal accompaniment to the fiery chicken. To create the best version of this dish, it's crucial to ensure that the chicken thighs are marinated for an adequate amount of time to allow the flavors to fully penetrate the meat. Additionally, using high-quality gochujang and authentic Korean kimchi is essential to achieving an authentic and delicious flavor profile. For a unique twist, some chefs incorporate additional ingredients such as honey or sesame oil to balance the spiciness of the dish. For those looking to explore alternative methods, a popular variation involves grilling the marinated chicken thighs to impart a smoky charred flavor, adding another layer of complexity to the dish. Additionally, some chefs opt to incorporate diced vegetables such as bell peppers and onions into the kimchi fried rice for added texture and depth of flavor. The best version of this dish can be found in restaurants that prioritize using authentic Korean ingredients and techniques, ensuring that the flavors remain true to the roots of Korean cuisine. Whether enjoyed in a bustling eatery in Seoul or recreated at home with a personal touch, Spicy Gochujang Marinated Chicken Thighs with kimchi fried rice is a delightful fusion of spicy, savory, and tangy flavors that pays homage to the rich
50 min
4
450 calories
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