Korean Chicken Teriyaki

Korean Chicken Teriyaki

I added spicy gochujang to sweet-salty teriyaki sauce to make it Korean. It goes well with beer or rice!

Ingredients: 2 to 3 servings

Chicken thigh meat
1 (about 300 g)
1 to 2 teaspoons
Soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
2 teaspoons
Grated garlic
1 clove
Sesame oil
1 teaspoon


1. If you have enough time or if you want to cut down on the calories, cut off the white fat in between the chicken skin and meat with kitchen scissors.
2. Combine the sauce ingredients in a shallow tray or bowl. Cut the chicken into bite-sized pieces and add it to the sauce. Leave to marinate for 15 minutes to half a day, turning it over occasionally.
3. Take the chicken out and put the pieces in a non-stick frying pan with the skin sides down. Pan fry over medium heat until browned.
4. Turn the chicken pieces over and brown on both sides. Wipe out any burned bits or excess fat in the frying pan with paper towels.
5. Turn the heat down to low, cover the pan with a lid and steam-fry for about 3 minutes.
6. Wipe off the frying pan again, turn the heat up to medium and add the sauce left in the tray or bowl. Coat the chicken with the sauce to finish.

Story Behind this Recipe

I just love yangnyeom chicken, Korean fried chicken that has a sweet-salty flavor. But since they are deep fried and then coated with sauce, the calories add up. So I omitted the deep frying, adjusting my usual teriyaki chicken recipe, and made my own version of yangnyeom chicken!