Description
This easy Buldak recipe captures the authentic, fiery spirit of Korean street food. By using high-heat searing, we achieve perfectly tender chicken thighs coated in a rich, spicy, and slightly sweet glaze. It is perfectly balanced, avoiding the lackluster texture of delivery, and allows you to control the heat intensity right in your own kitchen for a superior, flavor-packed dinner.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
4 tbsp gochujang (Korean chili paste)
2 tbsp gochugaru (Korean red chili flakes)
2 tbsp low-sodium soy sauce
3 tbsp honey
4 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp sesame oil
3 stalks green onions, sliced for garnish
Instructions
Whisk together gochujang, gochugaru, soy sauce, honey, minced garlic, fresh ginger, and sesame oil in a bowl until smooth.
Coat the chicken pieces in half of the sauce and allow to marinate for 30 minutes.
Heat a large non-stick skillet over medium-high heat.
Arrange chicken in a single layer, ensuring not to crowd the pan, and sear until caramelized and cooked through.
Add the remaining sauce to the skillet during the final minutes of cooking, tossing well to glaze.
Garnish with sliced green onions before serving.
Notes
For extra heat, increase the gochugaru or add a dash of Korean chili oil. Ensure the skillet is properly preheated to achieve the signature char without overcooking the meat. Leftovers should be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Trending
- Method: Pan-searing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 12g
- Sodium: 750mg
- Fat: 11g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
