Korean cheese chicken (grilled gochujang fire chicken under broiled mozzarella)
Korean cuisine · SAM THE COOKING GUY · ♥ 10.2K likes · 265.5K views · 9 min video
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Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1¼ lb chicken thighs
- ½ cup gochujang
- 2 tbsp chipotle chili powder
- 1 tbsp smoked paprika
- 1 tbsp red chili powder
- 2 tbsp soy
- 2 tbsp garlic
- 2 tbsp ginger
- 1 tsp sesame oil
- 3 tbsp hot honey
- 2 tbsp neutral oil
Mix the marinade: almost half a cup of gochujang, a couple tablespoons of chipotle chili powder, about a tablespoon each of smoked paprika and red chili powder, a couple tablespoons each of soy and garlic paste, about the same of ginger, a teaspoon of sesame oil, three tablespoons of hot honey and a couple tablespoons of neutral oil, plus a little more oil. Mix it before adding the chicken, since the gochujang is thick.
Mixing the gochujang marinade
Add about a pound and a quarter of chicken thighs, mix with a gloved hand, and refrigerate half an hour to an hour.
- oil
Brush an indoor grill pan with oil and grill the chicken over high heat without moving it until the bottom has good marks, about a minute; turn for another set of marks, then flip and do the second side.
Put the chicken in an oven-proof pot, keeping a few pieces for the top, and lay the mozzarella over it.
Assembling and broiling