Korean Chicken (Gochujang)

[The Seoul Fire Remix]

Sticky, spicy, sweet-heat chicken glazed in a gochujang sauce that goes from skillet to broiler in one pan. This is Seoul street food energy for a Friday night dinner, no takeout required.

Ingredients

For Sauce: 1/4 cup (60g) gochujang (Korean red pepper paste) 3 tbsp (45ml) coconut aminos 2 tbsp (24g) allulose 2 tbsp (30ml) rice vinegar 1 tbsp (15ml) sesame oil 4 cloves garlic, minced 1 tbsp (15g) fresh ginger, grated For Chicken: 2 lbs (900g) boneless, skinless chicken thighs (pasture-raised preferred), cut into 1.5-inch pieces 1/4 tsp (1.25ml) pink Himalayan salt 1/2 tsp (2.5ml) black pepper 1 tbsp (15ml) avocado oil For Garnish: 2 green onions, thinly sliced 1 tbsp (10g) sesame seeds

Steps

Marinate:

Whisk together gochujang, coconut aminos, allulose, rice vinegar, sesame oil, garlic, and ginger in a medium bowl until smooth. Set aside 1/4 cup (60ml) of the sauce for glazing later. Add chicken to the remaining sauce, toss to coat, and marinate in the refrigerator for at least 30 minutes (up to 4 hours).

Prep:

Preheat oven to 400°F (200°C). Remove chicken from the marinade, letting excess drip off, and season lightly with salt and pepper.

Sear:

Heat avocado oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown but not cooked through.

Bake:

Transfer the skillet to the oven and bake for 12-15 minutes, until chicken reaches an internal temperature of 165°F (74°C).

Glaze:

Remove skillet from the oven and switch to broil. Brush chicken generously with the reserved sauce and broil for 2-3 minutes, watching closely, until the glaze turns sticky and caramelized at the edges. Allulose browns roughly twice as fast as sugar, so don’t step away.

Serve:

Transfer chicken to a serving platter and spoon over any pan juices. Top with sliced green onions and sesame seeds. Serve hot.

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Make it Good For The Gut

Traditional gochujang is fermented, contributing naturally occurring beneficial bacteria along with its heat. Swap the rice vinegar for apple cider vinegar with the mother for extra digestive enzymes. Top with 2 tbsp (20g) finely chopped kimchi for a tangy, probiotic-rich finish. Coconut aminos replaces soy sauce to avoid inflammatory compounds, and fresh ginger supports digestion alongside the dish’s heat.

Remix Options

Air Fryer Method: Skip the skillet — air fry marinated chicken at 380°F (193°C) for 12-14 minutes, brushing with reserved sauce during the last 2 minutes. Grill Method: Thread chicken onto skewers and grill over medium-high heat for 10-12 minutes, basting with reserved sauce in the final 2 minutes. Chicken Wings: Swap thighs for 2 lbs (900g) bone-in wings, bake 35-40 minutes at 400°F (200°C) flipping halfway, then glaze and broil as directed. Extra Spicy: Add 1-2 tsp (5-10g) gochugaru (Korean red pepper flakes) to the marinade for extra heat. Milder Version: Reduce gochujang to 2 tbsp (30g) and add an extra tbsp (12g) allulose to soften the heat for a family-friendly plate. Grain-Free Bowl: Serve over cauliflower rice instead of white rice for a fully grain-free Seoul-style bowl. Budget-Friendly: Use conventional boneless chicken thighs instead of pasture-raised — the marinade carries so much flavor the swap goes unnoticed.

Good To Know

Choosing Gochujang: Look for a brand without added refined sugar as the first ingredient — traditional gochujang is fermented from chiles, glutinous rice, and fermented soybeans, and the flavor difference between brands is significant. Allulose Behavior: Because allulose browns about twice as fast as regular sugar, the broiler step moves quickly — stay at the oven and pull the chicken the moment the glaze looks sticky and caramelized, not blackened. Make-Ahead: The chicken can marinate up to 24 hours ahead for deeper flavor, and the reserved glazing sauce keeps in the fridge for up to 3 days. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheating: Warm gently in a skillet over medium-low heat with a splash of water to loosen the glaze, or in a 350°F (175°C) oven for about 10 minutes. Freezing: Cooked chicken freezes well for up to 3 months — thaw overnight in the refrigerator before reheating. Troubleshooting: If the glaze won’t thicken, simmer the reserved sauce in a small saucepan for 2-3 minutes before brushing it on. If chicken cooks dry, check your oven temperature with a thermometer — thighs are forgiving, but a hot oven can outrun the stated time. Coconut Aminos vs. Soy Sauce: Coconut aminos is a soy-free, gluten-free alternative made from coconut sap with a slightly sweeter, milder flavor than traditional soy sauce, without the inflammatory compounds found in conventional soy.