Are you ready to spice up your dinner routine? Look no further than this Spicy Korean Chicken with Cheesy Topping recipe. Designed for lovers of all things spicy and savory, this dish brings the vibrant flavors of Korea right to your table, topped with a delightful cheesy twist that makes each bite simply irresistible. Whether you’re a seasoned chef or a curious newbie in the kitchen, this recipe promises a flavor-packed meal that’s both exciting and easy to make.
Why You’ll Love This Dish
Spicy Korean Chicken with Cheesy Topping isn’t just a meal; it’s an experience. The unique combination of gochugaru (Korean hot pepper flakes) and gochujang (hot pepper paste) offers a deep, spicy flavor that ignites your palate. When topped with melting mozzarella, this dish becomes a harmonious blend of Korean zest and comforting cheese goodness. It’s perfect for anyone looking to explore international flavors in a familiar format.
What You’ll Need
Before you dive into cooking, let’s talk about the kitchen tools you’ll need. This recipe is straightforward, requiring only a few basic items:
- A large bowl for marinating the chicken
- An oven-proof skillet or pan
- Measuring spoons and cups
- A cutting board and a sharp knife
- A broiler-safe dish (if your skillet isn’t oven-proof)
Key Ingredients:
- Gochugaru: This adds a smoky, vibrant heat that is essential for authentic Korean flavor.
- Gochujang: This fermented condiment provides depth with its savory, sweet, and spicy elements.
- Mozzarella Cheese: Optional but highly recommended for a creamy topping that complements the spice.
Swaps and Variations:
- If you can’t find gochugaru, substitute with crushed red pepper flakes adjusted to your heat preference.
- For a less spicy version, use mild gochujang or reduce the amount.
- Swap chicken thighs for breasts if you prefer leaner meat, adjusting cooking time as necessary.
Let’s Get Cooking
Marinating Magic:
The secret to deeply flavorful chicken lies in a good marinade. Combine your gochugaru, gochujang, oils, and seasonings in a bowl, add your chicken, and let it marinate for at least an hour. This not only infuses the chicken with spicy flavors but also tenderizes it, ensuring every piece is juicy and delectable.
Cooking Steps:
- Preheat your oven’s broiler.
- In your skillet, cook the chicken and marinade with a bit of water or chicken stock. Cover and let it simmer until the chicken is cooked through and the sauce thickens.
- Uncover, top with cheese, and broil until the cheese is bubbly and golden brown.
Serving Suggestions
Plate your Spicy Korean Chicken with a side of steamed rice or noodles to balance the heat. Pair it with a crisp, dry white wine like Sauvignon Blanc or a light beer to complement the spices.
Storing Leftovers
Cool any leftovers and store them in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until thoroughly warm. This dish can also be frozen for up to a month.
FAQ
Q: Can I make this recipe less spicy? A: Absolutely! Adjust the amount of gochugaru and use a milder variety of gochujang to reduce the heat.
Q: What if I don’t have an oven-proof skillet? A: You can cook the chicken in a regular pan and transfer it to a broiler-safe dish for the broiling step.
Q: Can I use other types of cheese? A: Yes, while mozzarella is recommended for its mild flavor and excellent melting qualities, feel free to try cheddar or a blend of your favorite cheeses.
Wrap-Up
Spicy Korean Chicken with Cheesy Topping is more than just a meal; it’s a thrilling culinary adventure that brings people together. Dive into this dish when you’re in the mood for something different or share it at your next gathering to wow your guests. Don’t forget to share this recipe with your friends and subscribe to our blog for more delicious ideas! Your next favorite dish could be just a post away.
Ingredients:
- 1.5 pounds boneless chicken thighs chopped into bite-sized pieces
- 1/4 cup gochutgaru Korean hot pepper flakes
- ¼ 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
- 2 cups mozzarella cheese shredded (optional)
- For Garnish: Fresh chopped parsley or green onions extra hot pepper flakes
For Garnish: Fresh chopped parsley or green onions, extra hot pepper flakes
Instructions:
- In a large bowl, mix gochutgaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, salt, and pepper to form a thick paste.
- Add the chicken and mix to coat. Cover and refrigerate at least 1 hour.
- Heat a large oven-proof pan to medium. Add chicken with marinade, and water or stock.
- Cover and simmer 10 minutes, until chicken is cooked through. The sauce should reduce. Remove lid.
- Set oven to BROIL.
- Top chicken with mozzarella and broil 2-3 minutes, until cheese melts and begins to brown.
- Remove, garnish, and serve!
More Recipe Suggestions:
Spicy Korean Gochujang Beef Noodles
Korean Meatballs with Apricot Glaze
Spicy Korean Chicken with Cheesy Topping
Equipment
Ingredients
- 1.5 pounds boneless chicken thighs chopped into bite-sized pieces
- 1/4 cup gochutgaru Korean hot pepper flakes
- ¼ 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
- 2 cups mozzarella cheese shredded (optional)
- For Garnish: Fresh chopped parsley or green onions extra hot pepper flakes
Instructions
- In a large bowl, mix gochutgaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, salt, and pepper to form a thick paste.
- Add the chicken and mix to coat. Cover and refrigerate at least 1 hour.
- Heat a large oven-proof pan to medium. Add chicken with marinade, and water or stock.
- Cover and simmer 10 minutes, until chicken is cooked through. The sauce should reduce. Remove lid.
- Set oven to BROIL.
- Top chicken with mozzarella and broil 2-3 minutes, until cheese melts and begins to brown.
- Remove, garnish, and serve!
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