Korean Chicken Teriyaki Yangnyom Tak
Savor the perfect fusion of sweet, savory, and spicy in Korean Chicken Teriyaki Yangnyom Tak! This mouthwatering dish combines the rich umami of soy sauce and mirin with the fiery kick of gochujang, all balanced by a drizzle of honey and the nutty aroma of sesame oil. Tender chunks of marinated chicken thighs are pan-seared to perfection, then coated in a glossy, thickened teriyaki-style sauce that packs a spicy-sweet punch. With its quick prep time and bold, complex flavors, this recipe makes for an irresistible weeknight dinner or impressive main dish. Garnished with vibrant green onions and toasted sesame seeds, it pairs beautifully with steamed rice, ensuring every bite is as satisfying as it is flavorful. Ideal for fans of Korean and Japanese-inspired cuisine, this dish is a must-try for anyone seeking an easy, restaurant-quality meal at home!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 4 tablespoons Soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1.5 tablespoons Honey
- 1 tablespoon Sesame oil
- 2 tablespoons Gochujang (Korean red chili paste)
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Toasted sesame seeds
- 2 cups Cooked rice (optional, for serving)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
In a mixing bowl, combine soy sauce, mirin, honey, sesame oil, gochujang, minced garlic, and minced ginger to create the marinade and sauce base.
Add the chicken pieces to the marinade and let them sit for at least 10 minutes while preparing the other ingredients. For deeper flavor, marinate in the refrigerator for up to 1 hour.
In a small bowl, mix cornstarch and water to create a slurry. Set it aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Remove chicken from the marinade (reserving the marinade) and add the chicken to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
Pour the reserved marinade into the skillet with the chicken and bring it to a simmer.
Once simmering, add the cornstarch slurry to the skillet, stirring well to thicken the sauce. This should take about 1-2 minutes.
Turn off the heat and garnish the dish with sliced green onions and toasted sesame seeds.
Serve the Korean Chicken Teriyaki Yangnyom Tak over cooked rice, or enjoy it on its own as a flavorful main dish.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 11.8 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
