Spicy Korean Chicken with Cheesy Topping
Succulent chicken thighs marinated in Korean spices and topped with melting mozzarella cheese; a delicious and comforting dish perfect for any occasion.
Ingredients
For the Marinade
- 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces
- 1/4 cup gochugaru (Korean hot pepper flakes)
- 1/4 cup gochujang (Korean hot pepper paste, hot variety)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons rice syrup (or honey/corn syrup)
- 2-3 spicy Korean chili peppers, chopped (or other small spicy red chilies)
- 6 large garlic cloves, minced
- 2 teaspoons grated ginger
- Salt and black pepper, to taste
- 1/4 cup water or chicken stock
For the Topping and Garnish
- 2 cups mozzarella cheese, shredded (optional)
- Fresh chopped parsley or green onions, for garnish
- Extra hot pepper flakes, for garnish
Instructions
Preparation
- In a large bowl, mix the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, minced garlic, grated ginger, salt, and pepper.
- Add the chicken pieces and ensure they are thoroughly coated in the marinade. Cover and refrigerate for at least 1 hour.
Cooking
- Heat a large oven-proof pan over medium heat, add the marinated chicken along with any leftover marinade and water or chicken stock. Simmer for about 10 minutes.
- Once cooked, remove the lid and preheat your oven to BROIL.
- Sprinkle shredded mozzarella cheese over the chicken and broil for 2-3 minutes until the cheese melts and turns golden brown.
- Remove from the oven, garnish with parsley or green onions, and serve immediately.
Notes
For best flavor, marinate the chicken for longer; overnight is ideal. Adjust gochugaru and gochujang to suit your heat preference. Consider mixing different cheeses for extra creaminess.