Gochujang Chicken with Sesame Sweet Potatoes
Meet an amazing Korean chili paste and bathe your favorite parts of a chicken in it.
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
Calories: 437kcalCarbohydrates: 21gProtein: 20gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 111mgSodium: 417mgPotassium: 520mgFiber: 2gSugar: 8gVitamin A: 9392IUVitamin C: 4mgCalcium: 54mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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