Main ingredients 🥩
chicken thigh meatgochujangoyster sauceketchupred pepper powdergarlic
Solo Cooking God's Homemade Spicy Marinade Chicken
Simple spicy marinated chicken made by pan-searing boneless chicken thigh meat, coating it with starch for crispiness, then tossing it in a sweet and spicy sauce.
🙋 Recommended for
- ⭐ People who find delivery chicken too expensive and want to make it at home
- ⭐ Those looking to quickly prepare a tasty snack for kids or an excellent beer pairing
Ingredients needed 🛒2 servings
- boneless chicken thigh meat 500g
- salt a pinch
- vegetable oil as needed
- starch 3 tablespoons
- gochujang 1 tablespoon
- oyster sauce 1 tablespoon
- ketchup 2 tablespoons
- red pepper powder 1 tablespoon
- sugar 3 tablespoons
- minced garlic 1/2 tablespoon
- water 2~3 tablespoons
- toasted sesame seeds a pinch
Recipe 🍳
- Heat vegetable oil in a pan and place boneless chicken thigh meat skin-side down.
- Season lightly with salt, then flip and cook until golden brown on both sides. Cut into bite-sized pieces and ensure the inside is fully cooked.
- Once the chicken is done, evenly sprinkle 3 tablespoons of starch over the meat and stir-fry quickly in the remaining oil to create a crispy coating.
- Turn off the heat completely and mix gochujang, oyster sauce, ketchup, red pepper powder, sugar, minced garlic, and water to make the sauce.
- Pour the sauce into the pan and toss thoroughly with the cooked chicken using residual heat.
- Once the sauce is well-coated, transfer to a serving bowl and sprinkle with toasted sesame seeds.
- Place chicken thigh meat in a pan, season lightly with salt, and sear until golden on both sides. Cut into bite-sized pieces.
- Sprinkle the cooked chicken with starch and stir-fry quickly in the remaining oil to form a crispy crust.
- Turn off the heat, add the spicy-sweet sauce, toss well, and finish with a sprinkle of toasted sesame seeds.
Cooking tips 💡
- When searing the chicken, start with the skin side down so the fat renders naturally, resulting in a richer, crispier texture.
- After adding starch, stir quickly to prevent burning—since the starch absorbs oil rapidly, constant movement is key.
- Always turn off the heat before mixing in the sauce; residual heat is enough to blend everything smoothly without risking scorching.
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