Korean Style Chicken Thighs

Too spicy for my 10 yr old

Added a few extra ingredients and cut it up into Blocks. Amazing

Next time will try and make in the oven or even air fryer. Made with some carrot rice which was a nice contrast as the chicken thighs were quite salty.

this marinade is incredible! i would definitely use it for shrimp, ribs, and salmon as well. this marinade cooked down to sauce would be fantastic on burgers or meatloaf! second day it was great!! plated on a bed of basmati rice. served with sides of kimchi and sauce.

Very tasty! Will make this regularly

Easy to make and delicious to eat! The marinade was so easy to make I was able to do it in the am before work in less than 5 minutes! Will definitely make again. For more flavor be sure to pour in the marinade as well when cooking.

Absolutely delicious! These turned out so great that my hubby requested I add them to our regular menu. Tasty😁

Made it with salmon instead of chicken!

Put some Teriyaki sauce in it and let the chicken roast in the pan with all the sauce. Used that to pour over the rice. Was really good!

Marinated for 24 hours. Cooked in the oven on a high heat (220°C) for 10 minutes before turning, basting with the remaining marinade and then cooking a further 10 minutes. They came out great and everyone was happy. Had it as the meat part of a bibimbap with various pre-prepared vegetables and rice. I also used 12 thighs so that we can use it in different meals. Would definitely make it again and include it my meal prep rotation.

Wow, what can I say! This is an openning to a very different style of cooking than i'm used to, and all for the better! The key is using real Gochujang - It really is mandatory and It worth the bothering I had trying to get one in Israel. Definitely a Go-to.

Baste with marinade while cooking to keep things saucy.

Served on rice

Excellent dish, very easy to make. We did not have any gojuchang, so we substituted for 1 tbsp tomato paste and 1 tbsp Sriracha for a tiny bit of warmth. Very tasty but not overpowering. Adding to the repertoire.

I forgot to take a picture after cooking. This is the prep stage. It was truly delicious and made 3 meals (for 1). I had it on a bed of pak choi for one meal, on noodles for a second and with rice for a third. I reheated in a hot oven and the marinade made for a really tasty coating.

This was so delicious and tender! We will definitely be making this again and adding it to our meal rotation. We served it with jasmine rice (next time we'll use rice noodles) and corn in the cob. Served 4 adults. 10/10

Didn't look like ribs but tasted amazing everyone enjoyed it a did make extra sauce for everyone to dip there chicken in so was a win for me...

Worked well in the air fryer. Used thighs and drumsticks.

Absolutely amazing. Next time I make it I'm doing it with pork to see if that works. Two thumbs way way up.

Love this one I ysed about of the chilli paste but great flavor

I would say this was a 7 out of 10. It was good.

A bit sweet but awesome. This was an easy fast recipe I threw together with barely enough time to marinate. It was quick and delicious! I plan to keep this recipe for rice bowls or lettuce wraps, but I used it in a ramen recipe this last time. Overall a keeper, very good.

It's so good!!!

Had this with some bok choy and kimchi, excellent additions but still really good on its own. The longer you marinate it, the better.

This is going to be a go to. I definitely tweaked it a little, but I don't think it changed it drastically. I added a tablespoon of corn starch, 2 tablespoons of water, and 1 tablespoon of oil to velvet the chicken.

Forgot the sesame seeds and scallions and I don't have the paste.

I wish I had marinated it longer, but overall still great flavor!

Hella good. I’m crying

I used the airfryer for this with great results. I also brushed the chicken wirh sweet chili sauce in the last few minutes of cooking. Delicious!

Absolute slam dunk. My husband loved it and says he'll be requesting it a lot. I cooked this up for meal prep for lunches for the week, increased the servings to 8 and added a cup of rice to each. The only issue was there just wasn't enough chicken. I will probably almost double the amount next time. Otherwise, it tastes amazing.

Really good, a bit spicy (I had a bit more meat and added more to the marinade). Forgot to take a photo before we started eating.

Very good!

Really tasty and so quick to make (marinating takes time but u only have to spend 5 minutes to prepare it and another 10 to cook)

Cooked with Stir Fry instead of rice.

It was annoying to make because you have to marinate it. Not only that, but it was definitely not worth it. It was just ok and I had to cut it up and add it to chicken fried rice to make it edible.

Verrrrry tasty! Definitely going to make it more often.

A great make ahead meal—leave the chicken in the marinade and serve with a veggie side of your choice and rice.

So obviously I added broccoli and wild rice. I used 2 chicken thighs, a medium sized head of broccoli, and 2/3 cup wild rice (measured prior to cooking). I steamed the broccoli, removed it from the pan, then cooked the chicken (in the sauce), then stirred everything together bc I'm just cooking for myself so who cares about presentation. The sauce is delicious! I used only 1 Tbsp of brown sugar, and 1/2 tsp of powdered ginger; but a little extra gochujang (bc gochujang). Honestly, it could use even more sauce bc it's not dry, but I love me a saucy dish. I'd double everything next time sauce-wise. Made about 3 servings. I will absolutely make this again. It is super tasty!

A new favorite! So flavorful

I used chicken breast and it still came out deliciously juicy. Salty, slightly sweet, with a kick that hits you after. I ended up needing to cover with a lid to cook to temp but it kept it from getting dry. 10/10 give it a try.

Made this tonight marinated at lunch time total of 3 hours and then cooked on the BBQ using the liquid marinade to coat as we cooked but was amazing

I put the marinade and chicken in the crockpot and cooked on high for a few hours. Turned out great. Didn't get that rich color but that's ok.

This was fantastic. I followed the marinade recipe to a t. I did not pat dry my thighs. I omitted vegetable oil when frying. I added red pepper flakes and sesame seeds while frying the chicken. Halfway through I added the rest of the marinade. I put this on top of rice. I added soy sauce, green onion, black pepper, red pepper flakes to the rice. After removing chicken from the frying pan I added the rice to soak up the left over juices. The chicken by itself has a bit of a kick. I loved this as I'm trying to branch out and cook more Asian cuisine.

Delicous! I might add less gochujang next time, but that’s to cater to my tastebuds. The 2 hrs marinating part took me by surprise a little, but that’s my fault for not checking the whole recipe beforehand 😅 marinated it for about 1.5hrs this time and it still was good!

This was delicious. I used sirachi instead of Gochujang. I also used 2 teaspoons of fresh grated ginger instead of the powdered ginger. I marinated the chicken for about 3 hours before cooking and keep a lid on the chicken while cooking to keep the moisture in.

The first time I made it, my partner said there was no flavor, and it was very bland, so the next time I made it, I added a bunch of different spices and he said it was much better

I didn't put the full amount of ginger powder asked for and I still tasted it so next time i think 1/2 tsp is the right amount. I did add a lot of red pepper flakes as someone suggested and that added a good kick and adding the marinade back in towards the end of cooking the chicken def makes this a five star dish. I cooked some vegetable fried rice using brown rice as my side dish. 10/10

Subbed in fried tofu and used ramen noodles as the base

Added loads of red chili flakes to make sure it had some kick, and also threw in Szechuan peppercorns because I had them. As another reviewer suggested I poured in the rest of the marinade when they were halfway done. Result: amazing! The marinade crisped up into these chewy burnt bits that were somehow delicious. Served over fried rice and with broccolini on the side. Take way longer to cook than stated though

I swapped out sugar for some honey instead! Cooked the rest of the marinade with the chicken thighs after cooking them through a bit. Served with coconut rice, spring onions finely chopped over and some stir-fried vegetables and thought it was delicious 😊

Very bland recipe would be okay as a base to add more flavor but nothing really distinctive about the taste. Put a small bit of sauce on the side for my daughter and was way too spicy for her so not for most kids as is. Had with rice and edamame

This was easy and delish. I realized that I purchased bone-in thighs instead of boneless, so I ended up baking them instead of pan-frying, for about 40 minutes at 425.

Loved this! Perfect amount of spice for me but a bit much for my husband and son. Really easy to make but can't do it last minute as chicken needs to marinate so have to prepare ahead.

Big hit with this one. I added 1tbsp sesame oil, and I did fresh grated ginger instead of ginger powder. Also made up a little extra sauce to top it with. Was amazing. Family loved it

It was super hot for me, will adjust that. Sevre over rice

This was good! I added hoisin sauce which gave it a great caramelized flavor. Made fried rice with it.

Kids liked. Served with rice and mixed veggies. Next time serve with broccoli

Had it with brown rice. It was good. Nothing special but easy. I overcooked parts of the chicken :/ my fault

Easy and tasty! Not really spicy, would rather say it's sweet. Would recommend to lower the sweeteners in the recipe, as it could bring more balance between sweet/spicy. After all great dinner! Made it with rice cooked in coconut milk, great combo.

I really enjoyed this meal! I'm glad I made some extra to eat during the week. I can see this being an easily repeatable dish once you have all the sauce ingredients, too.

I made it as a stir fry, with onions, green beans and a red chilli thrown in for good measure. I then had to add coconut yoghurt to cool the heat, but it was a delicious and very easy meal served over rice.

Not that spicy, but chicken was juicy and good.

Sautéed with onions & sugar snap peas over rice…needs more sweet/salt