Spicy Gochujang Chicken with Crunchy Slaw & Creamy Gochujang Aioli
A bold and quick meal that balances heat, texture, and creamy flavor, perfect for weeknight dinners or casual gatherings.
Ingredients
For the chicken
- 4 pieces chicken thighs Pat dry before cooking
- 2 tablespoons gochujang (Korean chili paste) Adjust for spiciness
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
For the slaw
- 1 cup shredded cabbage
- 1 cup grated carrots
- 2 pieces green onions, sliced
- 1 tablespoon rice vinegar Drizzle over slaw before serving
For the aioli
- 1/2 cup mayonnaise
- 1 tablespoon lime juice Adjust for taste
- 1 tablespoon gochujang Additional if desired
For seasoning
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, mix gochujang, soy sauce, honey, and sesame oil. Marinate the chicken thighs in this mixture for at least 30 minutes.
- In a separate bowl, combine shredded cabbage, grated carrots, and sliced green onions. Drizzle rice vinegar and toss to combine for the slaw.
- For the creamy gochujang aioli, mix mayonnaise, lime juice, and a tablespoon of gochujang. Adjust seasoning with salt and pepper.
Cooking
- Grill or pan-fry the marinated chicken until cooked through and crispy.
Serving
- Serve the grilled chicken on a plate with slaw on the side and a drizzle of creamy aioli on top.
Notes
Make the slaw just before serving for crunch. Store chicken and aioli separately in airtight containers. For best flavor and safety, use within 3-4 days.