Serves 4
90 min
Korean-Style Fire Chicken with Cheese (Buldak)
Recipe GLPR68fbceb058b812
Fiery and addictive Korean-style chicken thighs coated in a spicy gochujang and gochugaru sauce, finished with melted mozzarella cheese and sesame seeds. This restaurant-quality buldak brings together the heat of Korean chilies with umami depth from soy sauce and the sweet carbonated lift of Sprite. The cheese creates a creamy, savory contrast to the bold spice.
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Ingredients
1/2 cup low-sodium chicken broth
1/2 cup soy sauce
1/4 cup Korean rice syrup
1/4 cup gochujang (Korean chili paste)
1/4 cup fine ground gochugaru (Korean chili powder)
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
8 large garlic cloves, minced
1 tablespoon fresh ginger, peeled and finely grated
2 fresh red chili peppers, minced
1 tablespoon freshly ground black pepper
1 cup Sprite or lemon-lime soda
4 bone-in, skin-on chicken thighs
6 ounces shredded low-moisture mozzarella cheese
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds
Directions
In a medium bowl, whisk together the chicken broth, soy sauce, rice syrup, gochujang, and gochugaru until well combined and smooth.
Heat the vegetable oil in a small skillet over medium heat. Add the minced garlic, grated ginger, and minced fresh red chili peppers. Sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
Pour the garlic-ginger-chili mixture into the sauce bowl along with the toasted sesame oil, freshly ground black pepper, and Sprite. Stir well to create a unified spicy sauce.
Pat the chicken thighs dry with paper towels. This helps them brown better. Heat a large oven-safe skillet or cast-iron pan over medium-high heat.
Once the pan is hot, place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip the thighs and sear the other side for another 3-4 minutes.
Pour the prepared sauce evenly over the seared chicken thighs, coating all pieces thoroughly. Bring the sauce to a simmer over medium-high heat, stirring occasionally.
Once simmering, reduce the heat to medium-low and cook uncovered for 12-15 minutes, turning the chicken halfway through, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
Preheat your oven to 400°F. Transfer the skillet to the oven (if it is not oven-safe, transfer the chicken and sauce to an oven-safe dish).
Distribute the shredded mozzarella cheese evenly over the chicken and sauce. Bake for 5-7 minutes until the cheese is melted and beginning to brown slightly.
Remove from the oven and garnish with sliced scallions and toasted sesame seeds. Serve immediately while the cheese is still warm and creamy.
