Ingredients
Method
- Cover chicken thighs with plastic wrap and pound with a meat mallet to stretch and tenderize; set aside.
- Combine gochujang, gochugaru (if using), soy sauce, brown sugar, garlic, ginger, rice wine, sesame oil, and pepper in a large mixing bowl. Add the chicken and toss to coat evenly. Let the chicken rest at room temperature for 15 minutes.
- Preheat the broiler and position an oven rack 5 to 6 inches below the heat source. Grease a cooling rack with cooking spray and place it on a foil-lined half-sheet baking pan.
- Arrange the chicken pieces on the rack without overlapping. Broil for 4 to 5 minutes until slightly charred. Flip the chicken and broil for an additional 4 to 5 minutes until fully cooked, watching carefully to avoid over-charring.
- Slice the chicken thighs into bite-sized pieces and place in a serving dish. Garnish with thinly sliced perilla leaves and toasted sesame seeds. Serve hot with rice.
Nutrition
Notes
[
" Meat Selection: I always choose skinless chicken thighs for this because they stay incredibly tender and juicy even when the broiler gets them nice and charred.",
" Heat Control: Keep a close eye on your oven during those last few minutes since the sugar in the marinade can go from perfectly caramelized to burnt very quickly.",
" Advance Prep: I have found that letting the chicken marinate in the fridge overnight really deepens the flavor: just make sure to bring it to room temperature before cooking.",
" Ingredient Swap: If you cannot find perilla leaves at your local market, I suggest using fresh basil or even thinly sliced green onions to get a similar fresh finish.",
" Leftover Ideas: My favorite way to eat any leftovers is to slice the chicken thin and toss it into a cold noodle salad the next day.",
" Texture Tip: Do not skip pounding the chicken with a mallet: it ensures every piece cooks at the same rate and helps the marinade penetrate deeper into the meat."
]
" Meat Selection: I always choose skinless chicken thighs for this because they stay incredibly tender and juicy even when the broiler gets them nice and charred.",
" Heat Control: Keep a close eye on your oven during those last few minutes since the sugar in the marinade can go from perfectly caramelized to burnt very quickly.",
" Advance Prep: I have found that letting the chicken marinate in the fridge overnight really deepens the flavor: just make sure to bring it to room temperature before cooking.",
" Ingredient Swap: If you cannot find perilla leaves at your local market, I suggest using fresh basil or even thinly sliced green onions to get a similar fresh finish.",
" Leftover Ideas: My favorite way to eat any leftovers is to slice the chicken thin and toss it into a cold noodle salad the next day.",
" Texture Tip: Do not skip pounding the chicken with a mallet: it ensures every piece cooks at the same rate and helps the marinade penetrate deeper into the meat."
]