Name: Gochujang Chicken
Total time: 8 h
Yield: 2 servings
Ingredients: 1 lb chicken thigh fillets, boneless; 3.5 oz sweet potato, peeled, thinly sliced; 3.5 oz Korean rice cakes, separated; as needed cooking oil; 3 tbsp gochujang; 1/2 tbsp gochugaru; 1 tbsp mirin; 1 tbsp brown sugar; 1 tbsp onion powder; 1/4 cup Sprite; 2 tsp soy sauce; 2 tsp garlic, minced; 2 tsp ginger, minced; to taste black pepper, ground

Estimate, per serving

Cal: 409
Protein: 46.5g
Carbs: 32g
Fat: 9.5g
Sodium: 609mg
Fiber: 3g

Ingredients

chicken thigh filletsboneless: 4 lb
sweet potatopeeled, thinly sliced: 14 oz
Korean rice cakesseparated: 14 oz
cooking oil: as needed
gochujang: 12 tbsp
gochugaru: 2 tbsp
mirin: 4 tbsp
brown sugar: 4 tbsp
onion powder: 4 tbsp
Sprite: 1 cup
soy sauce: 8 tsp
garlicminced: 8 tsp
gingerminced: 8 tsp
black pepperground: to taste

Method

01Whisk gochujang, gochugaru, mirin, brown sugar, onion powder, Sprite, soy sauce, garlic, ginger, and black pepper in a bowl.
02Place chicken in a container, pour marinade over, coat evenly, cover, and refrigerate at least 4 hours or overnight.4 hr
03Grease grill plate and preheat to medium-high heat.
04Grill chicken covered 5 to 7 minutes per side until internal temperature reaches 165°F.12 min
05If using, coat sweet potato and rice cakes with oil and grill until tender.
06Serve.