Sheet Pan Spicy Korean Chicken

This Neha Mathur recipe makes for a fantastic weeknight dinner. It only needs 10 minutes of prep and 30 minutes in the oven. I like to add some veggies to the sheet pan and drizzle them with the leftover marinade and then serve everything over rice.


Ingredients
2 boneless, skinless chicken breasts
2 tablespoons Gochujang
1 teaspoon Gochugaru (or substitute chili powder)
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon ginger, grated
2 cloves garlic, minced
1 bunch of scallions, chopped

Directions

1. Cut the chicken breasts in half, horizontally, to reduce their thickness.
2. Add all remaining ingredients in a bowl (except scallions) and toss well to coat the chicken pieces with the marinade.
3. Refrigerate the chicken for at least 2 hours.
4. Preheat the oven to 400º.
5. Arrange the chicken pieces on the sheet pan.
6. Bake for 25 to 30 minutes until the chicken pieces are slightly charred.
7. Remove from oven. Plate, garnish with scallions and serve.

   
   

   
   

   

   
   

   Wine pairing: Sauvignon Blanc. A Sileni, if you are lucky.

   
   

   
   

   

   Grogs and Goldie, 1956