Description
Comforting oven-baked Korean Chicken Breasts with a sweet, savory, and gently spicy glaze caramelized to perfection.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
- 3 tablespoons gochujang (Korean chili paste)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 tablespoons neutral oil (canola or vegetable)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Salt and black pepper to taste
Instructions
- Pat the chicken dry and season lightly with salt and pepper.
- Whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a bowl to make the glaze.
- Place the chicken in a shallow dish or zip-top bag and pour half the glaze over it. Reserve the remaining glaze for basting and finishing. Marinate in the refrigerator for 30 minutes to 2 hours.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- Arrange the marinated chicken breasts on the sheet, leaving space between pieces. Brush each breast with a little of the reserved glaze.
- Bake for 18–22 minutes, depending on thickness, until the internal temperature reaches 165°F (74°C).
- Halfway through baking, baste with additional glaze and flip for even caramelization. For more crisp edges, place under the broiler for 1–2 minutes at the end—watch closely.
- Let the chicken rest for 5 minutes to retain juices, then slice and sprinkle with toasted sesame seeds and green onions.
- Serve over steamed rice, roasted squash, or with quick-pickled cucumbers for a seasonal touch.
Notes
Pound thicker ends of the breasts for even cooking. Resting yields juicier slices and keeps the glaze shiny.
- Prep Time: 120 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean