Olympic Seoul Chicken
Discover bold flavors with Olympic Seoul Chicken, a mouthwatering Korean-inspired dish that will elevate your weeknight dinners. Juicy, boneless chicken thighs are infused with the perfect blend of gochujang, honey, soy sauce, garlic, and ginger, creating a savory-sweet glaze that packs a gentle heat and rich umami depth. Marinated for maximum flavor and seared to golden perfection, this dish is finished with a silky reduction of the marinade. Topped with crunchy sesame seeds and fresh green onions, Olympic Seoul Chicken is a vibrant and versatile recipe that pairs beautifully with steamed white rice for an unforgettable meal. Ideal for busy cooks, this quick and easy recipe comes together in under an hour while delivering authentic Korean flavors to your table.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 3 tablespoons Gochujang (Korean chili paste)
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 3 cloves Fresh garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, sliced
- 1 tablespoon Sesame seeds
- 4 cups Cooked white rice (optional, for serving)
Instructions
In a medium-sized mixing bowl, prepare the marinade by combining gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well until smooth.
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour (you can marinate overnight for deeper flavor).
Heat the vegetable oil in a large skillet or non-stick pan over medium heat.
Remove the chicken thighs from the marinade, letting excess marinade drip off, and carefully place them in the hot skillet. Reserve the remaining marinade for later.
Cook the chicken for 4–5 minutes on each side until they are golden brown and fully cooked through (internal temperature should reach 165°F).
Pour the reserved marinade into the skillet, allowing it to simmer and thicken for 2–3 minutes while coating the chicken.
Remove the chicken from the skillet and place it on a serving platter.
Sprinkle the sliced green onions and sesame seeds over the chicken for garnish.
Serve hot with cooked white rice or your favorite side dishes.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 11.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 575 mg | 12% | |
*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.
