Korean Sweet and Spicy Chicken
Craving Korean BBQ? Here’s how to make some Korean sweet and spicy chicken in the comfort of your own home with this quick recipe!
Let's start cooking!
Step 1 - Marinate chicken
In a large bowl, add 300 g soy sauce, 3 Tbsp rice vinegar, 3 Tbsp maple syrup, 30 g dark brown sugar, 2 Tbsp gochujang, grated ginger, grated garlic, spring onions, 2 Tbsp roasted sesame oil, sesame seeds, ½ Tsp black pepper and ¼ Tsp kosher salt.
Mix well, then reserve about 1 cup of marinade to make the sauce.
Add chicken thighs into the bowl of marinade, making sure all sides are covered.
Cover and place in the fridge for at least four hours or better yet, overnight, to let flavors infuse.
Bring the chicken back up to room temperature for about 30 minutes to an hour before grilling.
Step 2 - Bake potatoes
Preheat oven to 230°C.
Wrap the sweet potatoes in aluminum foil, sealing well.
Place into the oven and bake for 1 hour, or until a small knife goes all the way through the potatoes easily.
Let cool slightly. Peel the skins off and discard.
Place potatoes into a small bowl and mash with a fork.
Cover and set aside in a warm place.
Step 3 - Grill corn
On a grill or griddle pan to medium high heat, add your corn and grill, turning often for about 9-10 minutes, until slightly caramelised.
Cut each piece down the center lengthwise. Set aside.
Step 4 - Grill chicken
Place a saucepan over medium low heat and tip in the cup of reserved marinade to make a glaze to brush over the chicken.
Simmer for 8 or 10 minutes until thickened.
In the meantime, clean and bring your grill or griddle pan to medium high heat again.
Brush lightly with vegetable oil.
Shake excess marinade off the chicken and place on the grill, skin side down first.
Cook for about 15 minutes, flipping once until cooked through.
Garnish and serve!
To serve, transfer the chicken to a serving plate or platter.
Brush the chicken very lightly with the glaze, or serve on the side as a dipping sauce.
Garnish the chicken with chili threads.
Finish the sweet potatoes off with a sprinkle of black sesame seeds.
Serve the corn with the doenjang mayo on the side or brushed on to the hot corn, letting it melt into the crevices.