"It's sweet and spicy, with gochujang and sesame doing all the work for you. This is one of those recipes that requires minimal effort and planning, and I file it under the category of 'Minimal Work and the Cook Still Looks Ravishing.'"
- Nik Sharma
Grab your thighs, because this gochujang chicken is made for entertaining! This sheet pan meal uses one of the best parts of the chicken and some sweet potatoes to introduce you to an amazing Korean chili paste: gochujang!
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Veg-Table
This gochujang chicken with sesame sweet potatoes recipe is from Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma.
While sweet potatoes are sometimes referred to as yams, they're not the same thing. They come from different plants; yams are not sweet like sweet potatoes (I find them closer in taste to potatoes), and cooked sweet potatoes have a smoother texture. My general rule of thumb is to avoid swapping these two ingredients in recipes; you're better off using yams in recipes calling for potatoes or yucca.
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How to Make Gochujang Chicken
Ingredients
- chicken - chicken thighs, bone-in and skin-on are recommended
- water
- gochujang - can't have gochujang chicken without this Korean chili paste
- ginger - freshly grated
- apple cider vinegar
- honey
- oil - neutral oil for the marinade and sesame oil for the sesame sweet potatoes
- salt - fine sea salt is preferred
- sweet potatoes
- sesame seeds
- black pepper - freshly ground will have the most flavor
- chives - you can also use scallions if you prefer
Food Allergy or Substitution Needed?
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Equipment
- prep bowls
- chef knife
- butcher block
- measuring cup
- measuring spoons
- baking sheets and/or a baking slab
- box grater or nutrislicer
- spoon or spatula
- tongs (optional)
- meat thermometer
- plastic wrap
Cut the Chicken
Wash your hands with soap and water. Use a knife and a cutting board to make two to three gashes across the skin and through the flesh of the chicken thighs. You do not need to cut all the way through the chicken. Wash your hands.
Make the Marinade
Use a measuring cup to add the hot water to a large bowl. Use measuring spoons to add the gochujang, apple cider vinegar, honey, oil, and salt. Grate the ginger and add it to the bowl. Use a spoon or spatula to mix the ingredients until smooth.
Transfer the Chicken to the Marinade
Transfer the chicken thighs to the bowl with the marinade. Use your hands or tongs to coat the chicken thighs in the marinade. Wash your hands. Cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour.
Prep the Sweet Potatoes
Preheat the oven to 400 degrees Fahrenheit. Line the baking sheets with aluminum foil. Scrub the sweet potatoes and cut them in half lengthwise. Place them on one of the baking sheets cut side up.
Drizzle the oil over the sweet potatoes. Sprinkle the sesame seeds, black pepper, and salt on top.
Roast the Sweet Potatoes
Cover the sweet potatoes with aluminum foil and form a tight seal around the pan. Place the baking sheet in the oven to roast the sweet potatoes for 30 minutes.
After 30 minutes, remove the top layer of foil from the pan. Rotate the pan halfway and continue to roast the sweet potatoes.
Roast the Chicken Thighs
Grab the bowl with the chicken thighs from the fridge. Transfer the chicken thighs to the other baking sheet using tongs. Place the chicken in the oven on a separate rack from the sweet potatoes.
Remove the Sweet Potatoes
Roast the sweet potatoes for an additional 10 to 20 minutes or until they are tender and cooked through. Nik says that if a knife slides easily through the center, they're done. Remove the sweet potatoes and set them to the side.
Remove the Chicken & Serve
Remove the chicken from the oven after 30 to 45 minutes and when the internal temperature reaches 165 degrees Fahrenheit or 74 degrees Celsius. The skin on the chicken should be crisp. Turn off the oven when finished.
Chop some chives or scallions to sprinkle on top. Serve immediately.
free recipe!
Gochujang Chicken
Meet an amazing Korean chili paste and bathe your favorite parts of a chicken in it.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
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Gochujang Chicken with Sesame Sweet Potatoes
Equipment
- Box Grater
- Plastic Wrap
- Kitchen Thermometer
Ingredients
- 4 to 6 chicken thighs bone-in and skin-on
- ¼ cup hot water
- 2 tablespoon gochujang paste
- 2 tablespoon ginger freshly grated
- 2 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon neutral oil such as grapeseed
- ½ teaspoon fine sea salt plus more
- 2 sweet potatoes medium size
- 2 tablespoon sesame oil
- 1 tablespoon sesame seeds
- ½ teaspoon fresh black pepper ground
- 2 tablespoon chives or scallions, chopped
Instructions
- Cut the Chicken: Wash your hands with soap and water. Use a knife and a cutting board to make two to three gashes across the skin and through the flesh of the chicken thighs. You do not need to cut all the way through the chicken. Wash your hands.
- Make the Marinade: Use a measuring cup to add the hot water to a large bowl. Use measuring spoons to add the gochujang, apple cider vinegar, honey, oil, and salt. Grate the ginger and add it to the bowl. Use a spoon or spatula to mix the ingredients until smooth.
- Transfer the Chicken to the Marinade: Transfer the chicken thighs to the bowl with the marinade. Use your hands or tongs to coat the chicken thighs in the marinade. Wash your hands. Cover the bowl with plastic wrap and refrigerate for 30 minutes to an hour.
- Prep the Sweet Potatoes: Preheat the oven to 400 degrees Fahrenheit. Line the baking sheets with aluminum foil. Scrub the sweet potatoes and cut them in half lengthwise. Place them on one of the baking sheets cut side up. Drizzle the sesame oil over the sweet potatoes. Sprinkle the sesame seeds, black pepper, and salt on top.
- Roast the Sweet Potatoes: Cover the sweet potatoes with aluminum foil and form a tight seal around the pan. Place the baking sheet in the oven to roast the sweet potatoes for 30 minutes. After 30 minutes, remove the top layer of foil from the pan. Rotate the pan halfway and continue to roast the sweet potatoes.
- Roast the Chicken Thighs: Grab the bowl with the chicken thighs from the fridge. Transfer the chicken thighs to the other baking sheet using tongs. Place the chicken in the oven on a separate rack from the sweet potatoes.
- Remove the Sweet Potatoes: Roast the sweet potatoes for an additional 10 to 20 minutes or until they are tender and cooked through. Nik says that if a knife slides easily through the center, they're done. Remove the sweet potatoes and set them to the side.
- Remove the Chicken & Serve: Remove the chicken from the oven after 30 to 45 minutes and when the internal temperature reaches 165 degrees Fahrenheit or 74 degrees Celsius. The skin on the chicken should be crisp. Turn off the oven when finished. Chop some chives or scallions to sprinkle on top. Serve immediately.
Notes
- The chicken is done when the internal temp is 165°F
- Never leave cooking food unattended
- Be sure to wash your hands before and after handling raw poultry/meat
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/gochujang-chicken
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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