Full Recipe

Easy Asian Style Spicy Chicken

spicy chx

You’ll remember that a couple of weeks ago I made the Korean dish bibimbap which included gochujang paste. Since, I’ve had the tub of it sitting in my fridge and I’ve wondered what else to use it for. So in the last few days I’ve made a spicy chicken dish and a spicy version of the salmon dish which is also in the recipe section.

I baked the chicken in the oven but it’ll be perfect in the summer on the BBQ. It’s one of those dishes that can be served in a variety of ways – simply with a salad; with rice and Asian greens; with a selection of grilled vegetables; in tacos with slaw and kimchi. On Monday night we felt like lots of fresh raw veges with it so Frances and I grated and sliced several vegetables and also pulled apart an iceberg lettuce so we had a pile of lettuce cups. We each filled our lettuce cups with a mix of veges, fresh coriander and topped with sliced chicken and fried onion rings. Warning this is a messy dish to eat – it’s hands only!!

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For four people:   use 8 skinless, boned chicken thighs

Make a marinade of:

4 tbsps soy sauce

2 tbsps gochujang paste

2 tbsps sugar – brown or coconut

1 tbsp honey

4 tbsps sesame oil

4-5 cloves of crushed garlic

3-4cms piece of freshly grated ginger.

Place the chicken in a snap lock plastic bag and pour in the marinade. Close the bag and shake to ensue all the chicken is covered in the sauce. Leave in the fridge for at least 30 minutes or up to 6-8 hours.

spicy chx before cooking

Preheat the oven to 180°C. Place the chicken in an oven dish reserving some of the marinade. Cook, top side down for about 20 minutes. Then turn the chicken over and spoon over the rest of the marinade and sprinkle with a few sesame seeds. Cook for another 20 minutes or until the chicken is done.

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We sliced the chicken and sprinkled it with sliced spring onions. In separate dishes we served red cabbage, grated purple carrot and microgreen slaw, batons of cucumber, yellow pepper and daikon radish, cherry tomatoes, coriander leaves, grated yellow carrot and fried sliced red onion. We all helped ourselves and filled the lettuce cups. Very fresh and delicious!!

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