Gochujang Glazed Chicken | Recipe Cart

Ingredients

• 8 cloves garlic, divided
• 2 tsp (8g) grated ginger
• 2 green onions, divided
• 1.3 lb (600g) boneless, skin-on chicken thighs
• Kosher salt
• black pepper
• 1/4 cup potato starch or cornstarch, to coat
• 2-4 tbsp neutral-tasting oil, divided
• 3-4 cups hot cooked rice, about 1 cup (210g) for each serving
• Generous pinch of toasted sesame seeds, to garnish
• Soft-Boiled Eggs (optional), to garnish
• Big handful of asparagus, about 14 oz (400g) in total
• 1 mild red chili pepper(optional)
• 1 tbsp neutral-tasting oil
• 1/2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp Korean chili paste (gochujang)
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp soy sauce
• 1/2 tbsp chicken bouillon powder
• 1 tsp sugar
• 1 tbsp honey
• 2 tbsp mirin
• Black pepper, to taste
• 1/2 cup (120ml) water
• 1/2 tbsp cornstarch