Spicy Gochujang Chicken with Roasted Sweet Potato Bowl

Ingredients

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 3 clove minced garlic
• 1 tbsp fresh ginger, minced
• 1.5 lb chicken thighs, skin-on
• 1.25 lb sweet potatoes
• 2 tbsp neutral oil
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 2 cup fresh spinach or mixed greens
• ¼ cup sliced green onions
• 1 tbsp sesame seeds

Instructions

1. 1

   Preheat oven to 425°F (220°C). Cut sweet potatoes into 1/2-inch wedges, toss with 1 tbsp neutral oil, 0.375 tsp salt, and 0.125 tsp pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy at edges, stirring halfway through.

2. 2

   While potatoes roast, pat chicken thighs dry with paper towels and season all over with 0.375 tsp salt and 0.125 tsp pepper. In a small bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, honey, minced garlic, and minced ginger until smooth and well combined.

3. 3

   Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Once shimmering, add chicken thighs skin-side down and cook for 6-7 minutes without moving them until skin is golden and crispy. Flip and cook for another 3-4 minutes.

4. 4

   Pour the gochujang sauce over the chicken and stir to coat evenly. Reduce heat to medium-low and simmer gently for 5-6 minutes, stirring occasionally, until sauce thickens slightly and coats the chicken like a glaze. The chicken is done when internal temperature reaches 165°F (74°C).

5. 5

   Divide fresh spinach or mixed greens between two bowls as the base. Arrange roasted sweet potato wedges and glazed chicken thighs on top of the greens.

6. 6

   Drizzle any remaining sauce from the skillet over the bowl. Top with sliced green onions and sesame seeds for color and garnish. Serve immediately while chicken is warm and potatoes are still crispy.

Tools you’ll need

• Baking sheet
• Large skillet
• Small mixing bowl
• Whisk
• Paper towels
• Meat thermometer

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