Korean Chicken

Mar 2, 2021 | Main Dishes, Recipes

Prep Time: 10 min

Cook Time: 15 min

Portions: 3 ppl


  • 1 lb boneless chicken thighs, marinated for 2 hrs

    Marinade for chicken:

  • 1½ Tbsp Korean chili paste (also known as Gochujang)
  • 1 Tbsp Korean chili powder (also known as Gochugaru)
  • 1 Tbsp sesame oil
  • 1 Tbsp neutral cooking oil
  • 2 Tbsp soy sauce, or GF tamari or coconut aminos      
  • 1 ½ Tbsp sugar or natural sugar substitute                                                     
  • 1 inch ginger peeled and minced                             
  • 2 garlic cloves minced
  • Serve with quick pickled veggies (directions below)


  1. Marinate chicken for 2 hrs.
  2. Transfer entire contents to a heated frying pan, cooking until chicken is cooked through.
  3. Serve with rice and quick pickled veggies (recipe below).

Quick Pickled Veggies:

  1. Combine 1 Cup thinly sliced Cucumber, 1 Cup shredded carrots and 1 Cup thinly sliced or shredded daikon radish in a glass jar or container.  
  2. In a separate bowl mix together 3 Tbsp rice wine vinegar, 2 Tbsp sugar, 1 tsp salt.  Stir until sugar and salt are dissolved.
  3. Pour pickling liquid over veggies, cover and refrigerate for 2 hours. 


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