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Home Pittige gochujang kip met knoflook en limoen

Spicy Chicken Korean Quick Weeknight dinner Main course

If you love spicy food, gochujang is your new best friend. This Korean chili paste gives chicken breasts a deep, smoky heat that hits you immediately without blowing you away. The secret is searing at high temperature: use a frying pan without non-stick coating for that perfect crust and pure flavor imprint. Together with roasted garlic and a splash of lime this becomes a dish you'll want to make again right away.

x_ckl_recipe_markerSpicy gochujang chicken with garlic and lime Crisply seared chicken with a spicy gochujang marinade, roasted garlic and a bright squeeze of lime. Quick to make, full of character and exactly what you need when you really want heat. How to make spicy gochujang chicken with garlic and lime? Main course Korean-inspired 4 people 15 min 2 min 57 min

Whisk the gochujang, soy sauce, sesame oil, honey, garlic and lime juice in a bowl until you have a smooth marinade.
Slice the chicken breasts horizontally so you get flat, even pieces. Put them in the marinade and let them marinate for at least 30 minutes. Longer is fine: overnight in the fridge develops more flavor.
Remove the chicken from the fridge 15 minutes before cooking so it comes to room temperature. Pat the pieces lightly dry with kitchen paper but leave a thin layer of marinade.
Heat the frying pan over high heat and add a splash of vegetable oil. Wait until the oil is very hot before you add the chicken.
Cook the chicken pieces 3 to 4 minutes per side without moving them. This creates a nice, crispy crust. Add the unpeeled garlic cloves to the pan halfway through and let them cook until soft and lightly caramelized.
Check that the chicken is cooked: the internal temperature should reach 75°C. Remove the pan from the heat and let the chicken rest for 2 minutes.
Serve the chicken with the roasted garlic, an extra squeeze of lime, chopped coriander and slices of red chili. Delicious with steamed rice or a fresh cucumber salad.

Spicy Chicken Korean Quick Weeknight dinner Main course 4 chicken breasts (approx. 600 g total) 3 tbsp gochujang (Korean chili paste) 2 tbsp soy sauce 1 tbsp sesame oil 1 tbsp honey 3 garlic cloves, finely grated (for the marinade) 6 unpeeled garlic cloves (for frying) Juice of 1 lime + extra wedges to serve 1 tbsp vegetable oil Handful fresh coriander, roughly chopped 1 red chili pepper, thinly sliced Steamed rice or cucumber salad, to serve Frying pan (28 cm) Mixing bowl Cutting board Sharp knife Kitchen paper Meat thermometer Frying pan without Non-stick coating frying-pan-without-non-stick-coating Meat Thermometer meat-thermometer Mixing Bowl mixing-bowl Japanese knives japanese-knives Beka Frying pan Maestro stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter Pittige Koreaanse Bulgogi met Gochujang foodies-pittige-koreaanse-bulgogi-met-gochujang-2 Pittige Koreaanse gebakken rijst met kip foodies-pittige-koreaanse-gebakken-rijst-met-kip Spicy chicken with gochujang and sesame foodies-pittige-kip-met-gochujang-en-sesam

Recipe

Spicy gochujang chicken with garlic and lime

Crisply seared chicken with a spicy gochujang marinade, roasted garlic and a bright squeeze of lime. Quick to make, full of character and exactly what you need when you really want heat.

Course	Main course
Kitchen	Korean-inspired
Servings	4 people

Preparation time

Preparation time	15 min
Stiffen up min.	2 min
Total	57 min

Equipment

Frying pan (28 cm)
Mixing bowl
Cutting board
Sharp knife
Kitchen paper
Meat thermometer

Ingredients

4 chicken breasts (approx. 600 g total)
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp honey
3 garlic cloves, finely grated (for the marinade)
6 unpeeled garlic cloves (for frying)
Juice of 1 lime + extra wedges to serve
1 tbsp vegetable oil
Handful fresh coriander, roughly chopped
1 red chili pepper, thinly sliced
Steamed rice or cucumber salad, to serve

How to make spicy gochujang chicken with garlic and lime?

Whisk the gochujang, soy sauce, sesame oil, honey, garlic and lime juice in a bowl until you have a smooth marinade.
Slice the chicken breasts horizontally so you get flat, even pieces. Put them in the marinade and let them marinate for at least 30 minutes. Longer is fine: overnight in the fridge develops more flavor.
Remove the chicken from the fridge 15 minutes before cooking so it comes to room temperature. Pat the pieces lightly dry with kitchen paper but leave a thin layer of marinade.
Heat the frying pan over high heat and add a splash of vegetable oil. Wait until the oil is very hot before you add the chicken.
Cook the chicken pieces 3 to 4 minutes per side without moving them. This creates a nice, crispy crust. Add the unpeeled garlic cloves to the pan halfway through and let them cook until soft and lightly caramelized.
Check that the chicken is cooked: the internal temperature should reach 75°C. Remove the pan from the heat and let the chicken rest for 2 minutes.
Serve the chicken with the roasted garlic, an extra squeeze of lime, chopped coriander and slices of red chili. Delicious with steamed rice or a fresh cucumber salad.

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Spicy cooking is an art. The right pan really makes the difference, because a good crust on the chicken only forms if the pan is hot enough and the heat stays evenly distributed. A stainless steel pan without a non-stick coating does exactly that: it holds heat, helps with caramelization and gives you those tasty browned bits that make your sauce even more delicious.

Adapt to your taste: want it even spicier? Add an extra tablespoon of gochujang or a teaspoon of chili flakes to the marinade. Less heat? Replace half the gochujang with tomato paste. This recipe also works great with chicken thighs; they stay juicier at higher temperatures.