Description
This easy Korean BBQ chicken recipe offers a delightful blend of sweet and savory flavors with a glossy, reddish-brown glaze and a hint of pineapple. It is a surprisingly simple and quick meal perfect for busy weeknights, delivering restaurant-quality taste at home.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 0.25 cup alcohol-free soy sauce
- 3 tablespoons gochujang (Korean chili paste)
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons light brown sugar, packed (or honey)
- 0.25 cup unsweetened apple juice
- 1 teaspoon smoked paprika
- 1 cup fresh pineapple, diced (half finely diced, half larger)
- 1 cup neutral vegetable oil (for frying shallots)
- 3 large shallots, thinly sliced into rings
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon toasted sesame seeds (for garnish)
- 0.25 cup fresh cilantro, roughly chopped (for garnish)
- 5–6 fresh mint leaves, chiffonade (for garnish)
Instructions
- Prep Chicken: Pat chicken pieces dry with paper towels, then cut them into roughly 1-inch pieces.
- Mix Marinade: In a large bowl, whisk together the alcohol-free soy sauce, gochujang, toasted sesame oil, minced garlic, grated ginger, brown sugar, apple juice, smoked paprika, black pepper, and both sizes of diced pineapple until well combined.
- Marinate Chicken: Add the dried chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare Crispy Shallots: Heat 1 cup vegetable oil in a medium heavy-bottomed saucepan over medium-high heat until it reaches 320 degrees F (160 degrees C). Add the sliced shallots and fry, stirring occasionally, for 5-7 minutes until deeply golden brown and crisp. Carefully remove shallots with a slotted spoon to a paper towel-lined plate to drain, then immediately sprinkle lightly with salt.
- Cook Chicken: Heat a large heavy-bottomed skillet or grill pan over medium-high heat. Add a small amount of the reserved shallot oil (or fresh vegetable oil) to lightly coat the pan. Working in batches to avoid overcrowding, add marinated chicken pieces and cook for 6-8 minutes per batch, turning occasionally, until cooked through (internal temperature 165 degrees F / 74 degrees C), deeply caramelized, and the marinade has reduced to a thick, glossy glaze.
- Garnish and Serve: Once all chicken is cooked, remove from heat. Arrange the glazed chicken pieces on a platter. Generously scatter the crispy shallots over the chicken, followed by a sprinkle of toasted sesame seeds, fresh chopped cilantro, and mint chiffonade.
Notes
For quicker prep, use pre-minced garlic and ginger. Marinate chicken the night before for an even faster dinner. Ensure the pan is hot enough and avoid overcrowding when cooking chicken to achieve proper caramelization.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx 200g)
- Calories: 450 calories
- Sugar: 25 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 85 mg