Asian at Home: Lemon Gochujang Chicken Recipe Video
Ingredients
1 Tablespoon Gochujang
2 teaspoons sugar
1 Tablespoon Mirin (Seasoned rice wine)
1/4 teaspoon grated ginger
Zest from 1 lemon
Fresh juice from 1/2 lemon
Small pinch of salt for taste
2 boneless skinless chicken thighs
2 Tablespoons sesame oil
Directions
1. Combine first 7 ingredients in a small mixing bowl and whisk well. Take 1 Tablespoon of the mixture and set aside for later.
2. Add chicken into the gochujang mixture, coat well both sides and marinate for 15 to 30 minutes.
3. Add sesame oil into a cold medium skillet, place marinated chicken on the skillet before turn on the heat.*
4. Heat the skillet over medium heat, chicken will start sizzle then count 5 minutes, and turn it over or before it burns; cook another 3 minutes or until done and keep turning over prevent burn.
5. Brush the remaining gochujang mixture on the chicken each time when you are turning over the chicken.
6. Remove from heat serve with warm rice, steamed vegetables or between slices of breads.
*I started cook the chicken on a cold skillet,
because I didn't want to add on a hot skillet and burn it even before start cooking.
Gochujang is very easy to burn.
(Easpecially even more sugar in the sauce..)
Keep the heat on medium, just be patient.
Then you will have beautiful spicy juicy chicken on your plate.
2. Add chicken into the gochujang mixture, coat well both sides and marinate for 15 to 30 minutes.
3. Add sesame oil into a cold medium skillet, place marinated chicken on the skillet before turn on the heat.*
4. Heat the skillet over medium heat, chicken will start sizzle then count 5 minutes, and turn it over or before it burns; cook another 3 minutes or until done and keep turning over prevent burn.
5. Brush the remaining gochujang mixture on the chicken each time when you are turning over the chicken.
6. Remove from heat serve with warm rice, steamed vegetables or between slices of breads.
*I started cook the chicken on a cold skillet,
because I didn't want to add on a hot skillet and burn it even before start cooking.
Gochujang is very easy to burn.
(Easpecially even more sugar in the sauce..)
Keep the heat on medium, just be patient.
Then you will have beautiful spicy juicy chicken on your plate.
Chef
