Sweet and Spicy Korean Chicken

PREP TIME: 10 min COOK TIME: 30 min SERVES: 4


700 gm chicken thighs

3 tablespoons honey

3 tablespoons Gochujang (Korean Chilli paste)

1 tablespoon Tamari soy sauce

1 teaspoon sesame oil

1 teaspoon finely minced ginger

2 garlic cloves, finely minced

For garnish: sesame seeds and sliced spring onions


In a bowl, mix honey, gochujang, soy sauce, sesame oil, ginger, and garlic. Marinate chicken thighs in mix for 2-24 hours in the refrigerator. Note: If you don’t have time to marinate the chicken, just pour over chicken after you add to the baking dish.

Line a baking dish with baking paper and pre-heat oven to 220 degrees Celsius.

Line the marinated chicken in a single layer in the baking dish. Bake in the oven for 25-30 minutes, turning a few times. The chicken will be cooked through at this time, but to get a nice dark red chicken, grill the top for another 10 minutes. make sure you keep an eye on it and reduce the cooking time so the marinade doesn’t burn.

Serve the chicken with sesame seeds and spring onions, and some cauliflower rice on the sides