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Korean-Style Spicy Chicken

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Ingredients
  

  • 1-1/2 to 2 pounds chicken thighs boneless and skinless

For the marinate, makes about 1/2 cup

  • 3 tablespoons gochujang Korean fermented chile paste
  • 1 tablespoon oil neutral flavored (I use avocado or olive oil)
  • 1 tablespoon dry white wine
  • 1 teaspoon toasted sesame seed oil
  • 1 teaspoon soy sauce to taste
  • 2 teaspoons fresh garlic finely grated (recommend using a Microplane®)
  • 2 teaspoons fresh ginger finely grated (recommend using a Microplane®)
  • 1/2 teaspoon white pepper ground

Instructions
 

  • Carefully brace a Microplane® grater over a medium-sized bowl. Start with a 1 to 1-1/2 inch knob of peeled ginger, and grate to measure 2 teaspoons. Next, grate fresh peeled garlic to obtain 2 teaspoons, about 4 - 5 large cloves, all into the same bowl.
  • Add the gochujang, oils, white wine, soy sauce and white pepper. Stir altogether to fully combine. Go ahead and taste it at this point (before adding chicken) and adjust to our preference, e.g. more gochujang, more soy sauce, pepper, etc.
  • Add the chicken and stir to evenly coat the pieces with marinade. Cover and refrigerate several hours, up to overnight.
  • Place an oven rack on the lowest position. Preheat the oven to 350°F at the "Convection Roast" setting if available. Setting the oven on "Bake" at 350°F will also work fine.
  • Line a large baking sheet with parchment paper (for easy clean-up). Remove the chicken from the refrigerator and place "bottom side up", spacing the pieces evenly apart. Place into preheated oven and roast (or bake) for 15 - 20 minutes. After 15 - 20 minutes, turn the pieces over and reset the oven to the "Broil" setting. Broil for an additional 5 - 10 minutes until lightly browned and cooked through. Cooking time will depend on the size and thickness of the chicken thighs.

Notes

Placing the chicken pieces "bottom side up" for the initial cooking will result in the most attractive, "top side" getting the finishing browning under the broiler.
To ensure doneness, test the center of a thick part of a piece registers 160°F on an instant-read thermometer.
Grilling the chicken on a barbecue is also delicious!