Korean Spicy Chicken with Sweet Potatoes
Fiery Korean Gochujang Chicken with Roasted Sweet Potatoes
Ingredients:
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs, cut into chunks
3 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed
1 tablespoon vegetable oil
Salt and pepper to taste
For Garnish:
Toasted sesame seeds
Chopped green onions
Directions:
In a bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
Add chicken to the marinade, toss well to coat, and refrigerate for at least 30 minutes (or up to overnight).
Preheat oven to 400°F (200°C). Toss sweet potatoes with oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
While sweet potatoes roast, heat a large skillet over medium-high heat. Add marinated chicken and cook for 7–10 minutes until browned and cooked through.
Serve chicken hot over the roasted sweet potatoes. Garnish with sesame seeds and chopped green onions.
Prep Time: 15 minutes | Marinate Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes
Kcal: 390 kcal per serving | Servings: 4 servings
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This Korean Spicy Chicken with Roasted Sweet Potatoes is the sweet & fiery combo you didn’t know you needed!
Korean Spicy Chicken with Sweet Potatoes
Fiery Korean Gochujang Chicken with Roasted Sweet Potatoes
Ingredients:
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs, cut into chunks
3 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, peeled and cubed
1 tablespoon vegetable oil
Salt and pepper to taste
For Garnish:
Toasted sesame seeds
Chopped green onions
Directions:
In a bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
Add chicken to the marinade, toss well to coat, and refrigerate for at least 30 minutes (or up to overnight).
Preheat oven to 400°F (200°C). Toss sweet potatoes with oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
While sweet potatoes roast, heat a large skillet over medium-high heat. Add marinated chicken and cook for 7–10 minutes until browned and cooked through.
Serve chicken hot over the roasted sweet potatoes. Garnish with sesame seeds and chopped green onions.
Prep Time: 15 minutes | Marinate Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes
Kcal: 390 kcal per serving | Servings: 4 servings
#koreanspicychicken #gochujangrecipes #spicyandsweet #sweetpotatodinner #koreancomfortfood #weeknightkorean #spicychickenskillet #asianfusionflavors #easykoreanmeals #gochujanglove #sweetpotatorecipes #savoryandspicy #koreanchickendinner #healthycomfortfood #quickkoreanrecipe #flavorfulchicken #mealprepideas #asianhomecooking #spicydinners #onepanmeals
This Korean Spicy Chicken with Roasted Sweet Potatoes is the sweet & fiery combo you didn’t know you needed!
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