Spicy Korean Chicken with Cheesy Topping Recipe
Introduction
Spicy Korean Chicken with Cheesy Topping is a vibrant and flavorful dish that combines the heat of Korean chili paste and flakes with the comforting richness of melted mozzarella. This recipe is perfect for those craving a bold, spicy meal with a deliciously gooey finish.
Ingredients
- 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces
- ¼ cup gochugaru (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, finely chopped
- 6 large garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- Salt and black pepper, to taste
- ¼ cup water or chicken stock
- 2 cups shredded mozzarella cheese (optional but highly recommended)
- For garnish: Fresh chopped parsley or green onions, extra hot pepper flakes
Instructions
- Step 1: In a large mixing bowl, combine gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, garlic, ginger, salt, and black pepper. Stir well until a thick, vibrant red paste forms.
- Step 2: Add the chopped chicken thighs to the bowl and mix thoroughly to coat every piece with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Step 3: Heat a large oven-proof skillet over medium heat. Add the marinated chicken along with water or chicken stock. Cover and simmer for about 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
- Step 4: Remove the lid and continue cooking a few minutes more until the sauce is glossy and clings well to the chicken.
- Step 5: Preheat the oven to BROIL. Sprinkle shredded mozzarella evenly over the chicken. Place the skillet under the broiler for 2–3 minutes, until the cheese melts, bubbles, and lightly browns.
- Step 6: Remove from the oven and garnish with fresh parsley or green onions and extra pepper flakes if desired. Serve immediately while the cheese is hot and stretchy.
Tips & Variations
- For a milder dish, reduce the amount of gochugaru and omit the fresh chili peppers.
- Substitute mozzarella with cheddar or a blend of cheeses for a different flavor profile.
- Marinate the chicken overnight to deepen the spice and umami flavors.
- Serve over steamed rice or noodles to balance the heat and enjoy a full meal.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve the sauce’s texture. If possible, add fresh cheese before reheating to regain the melty topping quality.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may dry out faster than thighs. Consider cooking slightly less time and watching closely to keep the chicken juicy.
Is there a vegetarian alternative to this recipe?
You can substitute the chicken with firm tofu or cauliflower florets. Marinate and cook as directed, adjusting the cooking time until the tofu or vegetables are tender and well coated with the sauce.
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Spicy Korean Chicken with Cheesy Topping Recipe
- Total Time: 1 hour 35 minutes
- Yield: Serves 4
Description
Spicy Korean Chicken with Cheesy Topping is a vibrant, flavorful dish featuring tender boneless chicken thighs marinated in a fiery gochujang and gochugaru sauce, then simmered to perfection and finished with a bubbly, golden layer of melted mozzarella cheese. This dish combines deep Korean flavors with a comforting cheesy finish, perfect for those craving a spicy, savory meal with a gooey twist.
Ingredients
Main Ingredients
- 1.5 pounds boneless chicken thighs, chopped into bite-sized pieces
- ¼ cup gochugaru (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, finely chopped
- 6 large garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- Salt and black pepper, to taste
- ¼ cup water or chicken stock
- 2 cups shredded mozzarella cheese (optional but highly recommended)
For Garnish
- Fresh chopped parsley or green onions
- Extra hot pepper flakes
Instructions
- Prepare the marinade: In a large mixing bowl, combine the gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chopped chilies, garlic, ginger, salt, and black pepper. Stir until a thick, vibrant red paste forms. This marinade is the heart of the dish, delivering deep spice, sweetness, and umami.
- Marinate the chicken: Add the chopped chicken thighs to the bowl and mix thoroughly, ensuring every piece is fully coated in the sauce. Cover the bowl and refrigerate for at least 1 hour. For even deeper flavor, you can marinate the chicken overnight.
- Cook the chicken: Heat a large oven-proof skillet over medium heat. Add the marinated chicken along with the water or chicken stock. Cover the pan and let the chicken simmer for about 10 minutes, stirring occasionally. The chicken will cook through while the sauce thickens and concentrates.
- Reduce the sauce: Remove the lid and continue cooking for a few minutes until the sauce becomes glossy and clings tightly to the chicken. At this stage, the flavors should be bold and well balanced.
- Add the cheese: Set your oven to BROIL. Sprinkle the shredded mozzarella evenly over the chicken. Place the pan under the broiler for 2–3 minutes, just until the cheese melts, bubbles, and begins to lightly brown.
- Garnish and serve: Remove from the oven and garnish with chopped green onions or parsley, plus extra pepper flakes if you like more heat. Serve immediately while the cheese is hot and stretchy.
Notes
- Marinate the chicken overnight for a more intense and developed flavor.
- Use a heavy, oven-proof skillet to easily transfer from stovetop to broiler without changing pans.
- Adjust the amount of gochugaru and fresh chili peppers according to your spice tolerance.
- If you prefer a less spicy dish, reduce or omit the gochugaru and fresh chilies.
- For a gluten-free version, use gluten-free soy sauce.
- Substitute mozzarella with a dairy-free cheese to make it vegan-friendly, although this will alter the original flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Keywords: Spicy Korean chicken, Gochujang chicken, Cheesy chicken recipe, Korean cuisine, Spicy chicken thighs, Chicken with mozzarella, Korean spicy food
