Recipe
Korean-style Teriyaki Chicken
Gochujang Glazed Teriyaki Chicken: A Fusion of Flavors
4.6 out of 5
In Korean cuisine, bold and spicy flavors are celebrated. This Korean-style Teriyaki Chicken recipe combines the sweet and savory elements of traditional Japanese teriyaki with the fiery kick of gochujang, a Korean chili paste. The result is a mouthwatering fusion dish that will tantalize your taste buds.
Metadata
Preparation time
Preparation time: 40 minutes
Cooking time
Cooking time: 10 minutes
Total time
Total time: 50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Low-fat
Ingredients
While the original Japanese teriyaki sauce is known for its simplicity and balance of flavors, this Korean adaptation adds a spicy twist by incorporating gochujang. Additionally, the cooking method may differ slightly, as Korean cuisine often involves grilling or stir-frying the meat for a smoky and charred flavor. We alse have the original recipe for Teriyaki, so you can check it out.
-
500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
-
1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
-
2 tablespoons (30ml) gochujang 2 tablespoons (30ml) gochujang
-
2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
-
2 tablespoons (30ml) rice vinegar 2 tablespoons (30ml) rice vinegar
-
2 cloves garlic, minced 2 cloves garlic, minced
-
1 teaspoon grated ginger 1 teaspoon grated ginger
-
1 tablespoon vegetable oil 1 tablespoon vegetable oil
-
1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish
-
2 green onions, sliced, for garnish 2 green onions, sliced, for garnish
Nutrition
- Calories: 300 kcal / 1255 KJ
- Fat: 12g (Saturated Fat: 3g)
- Carbohydrates: 15g (Sugar: 10g)
- Protein: 30g
- Fiber: 1g
- Salt: 2g
Preparation
-
1.In a bowl, combine soy sauce, gochujang, honey, rice vinegar, minced garlic, and grated ginger. Mix well to make the marinade.
-
2.Cut the chicken thighs into bite-sized pieces and place them in a shallow dish or resealable bag.
-
3.Pour the marinade over the chicken, making sure each piece is coated. Marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
-
4.Heat vegetable oil in a large skillet or grill pan over medium-high heat.
-
5.Remove the chicken from the marinade, allowing any excess marinade to drip off, and add it to the hot pan.
-
6.Cook the chicken for 6-8 minutes, or until cooked through and slightly charred, flipping halfway through.
-
7.While the chicken is cooking, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes to thicken the sauce.
-
8.Once the chicken is cooked, remove it from the pan and brush it with the thickened sauce.
-
9.Garnish with sesame seeds and sliced green onions before serving.
Treat your ingredients with care...
- Gochujang — Adjust the amount of gochujang according to your spice preference. Increase or decrease the quantity to make the dish milder or spicier.
- Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
- Chicken thighs — For a healthier option, you can use skinless chicken breast instead of thighs. However, keep in mind that chicken breast tends to be drier than thighs.
Tips & Tricks
- For a smoky flavor, grill the marinated chicken on a barbecue instead of cooking it in a pan.
- Serve the Korean-style Teriyaki Chicken with steamed rice and a side of kimchi for a complete Korean meal.
- If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the simmering marinade to thicken it further.
- Feel free to add vegetables like bell peppers, onions, or zucchini to the stir-fry for added texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serving advice
Serve the Korean-style Teriyaki Chicken hot, garnished with sesame seeds and sliced green onions. It pairs well with steamed rice and a side of kimchi.
Presentation advice
Arrange the chicken pieces on a platter, drizzle the thickened sauce over them, and sprinkle with sesame seeds and sliced green onions. Place a small bowl of kimchi on the side for an authentic Korean touch.
More recipes...
More Japanese cuisine dishes » Browse all
Dango
Dango is a traditional Japanese sweet made from rice flour. It is a popular snack and dessert in Japan, often served on skewers and topped with...
Soba maki
Soba Maki
Soba maki is a traditional Japanese dish that consists of soba noodles wrapped in nori seaweed and served with a dipping sauce. It is a popular...
Gari
Gari is a type of pickled ginger that is commonly served with sushi.
More Korean cuisine dishes » Browse all
Oi bokkeum
Spicy Cucumber Salad
Oi bokkeum, also known as stir-fried cucumber, is a Korean side dish. It is made with cucumbers, garlic, and a spicy sauce.
Musaengchae
Spicy Cold Radish Salad
Musaengchae is a traditional Korean dish that is made with julienned radish and carrots. It is a refreshing and crunchy side dish that is perfect...
L.A. Galbi
L.A. Galbi is a Korean dish made with beef short ribs marinated in a sweet and savory sauce. It is a popular dish in Korean barbecue restaurants.