Description
A flavorful and vibrant dish featuring marinated chicken thighs infused with spicy, sweet, and tangy gochujang sauce, served with a refreshing slaw.
Ingredients
- 1 lb (500g) free-range, boneless, skinless chicken thighs
- 1 tablespoon gochujang paste
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon honey
- 1 tablespoon sweet chili jam
- 1 tablespoon sesame oil
- ½ of a white cabbage
- 1 cucumber
- 2 scallions (spring onions)
- A handful of cilantro (coriander) leaves
- ½ teaspoon salt
- 1 tablespoon rice vinegar
- ½ tablespoon sesame oil
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame seeds
- ¼ cup garlic aioli (or mayo)
- 1 tablespoon gochujang paste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut the chicken thighs into bite-sized chunks.
- Combine 1 tablespoon of gochujang paste, 1 tablespoon of rice vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of honey, 1 tablespoon of sesame oil, and 1 tablespoon of sweet chili jam in a mixing bowl.
- Add the chicken to the bowl and toss well to coat. Marinate in the fridge for at least 30 minutes.
- Spread the chicken out on the prepared baking sheet and roast for 20 minutes or until cooked through.
- Alternatively, for air frying, arrange the chicken in your air fryer basket and air fry at 400°F (200°C) for 10 minutes.
- For grilling, preheat your grill to medium-high heat. Cook chicken for 8 to 10 minutes, turning once.
- Make the slaw by shredding the cabbage, dicing the cucumber, slicing the scallions, and chopping the cilantro.
- Combine shredded cabbage, cucumber, scallions, cilantro, salt, 1 tablespoon rice vinegar, ½ tablespoon sesame oil, fish sauce, and sesame seeds in a bowl.
- Mix ¼ cup aioli with 1 tablespoon of gochujang until combined.
- Serve the chicken with the slaw, drizzled with the gochujang aioli. Enjoy!
Notes
Marinate chicken for improved flavor. Adjust cooking times based on your method for best results.
