Gochujang Chicken with Cucumber-Radish Salad

Sometimes an item, usually from outside the U.S., takes the country by storm. Think salsa? Gochujang is like that. It has a wonderful combination of heat, sweetness, and umami. This recipe is something akin to BBQ chicken with a delicious Korean twist. We're big fans. It's our take on a recipe we found from Greenhouse Produce Supplier in Sunset Magazine. It uses the cold pan technique that is really great for getting crisp chicken skin.

Ingredients

Chicken:

• 8 bone-in, skin-on chicken thighs

• Kosher salt    

• 1/4 cup Gochujang

• 1 tsp. minced ginger

• 3 garlic cloves, grated 

• 1 lime, zested and juiced

• 1/4 cup soy sauce

• 3 Tbsp. brown sugar

• 2 Tbsp. rice wine vinegar

• 1 Tbsp. toasted sesame oil

• 1/2 tsp. chili flakes (optional)

• Sesame seeds, to garnish

• Salt, to taste

• Scallions, sliced, for garnish

Salad:

·        1 English cucumber (substitute 1/2 of a regular large cucumber if you prefer)

·        4-6 radishes

·        2 tsp. minced fresh ginger

·        2 scallions, thinly sliced

·        2 Tbsp. rice wine vinegar

·        1/4 tsp. Kosher salt

NOTE: Chicken thighs come in all sizes. This recipe serves 4 assuming two small to medium thighs per person. If the thighs are quite large, use just one per person. The recipe is also easily halved. Season the chicken thighs with salt (about 1 tsp.). Allow to sit for 30 minutes then pat dry with paper towels.

While the chicken is sitting, cut the cucumber and radishes into matchsticks. Combine with the rest of the salad ingredients and set aside. Marinate for at least 30 minutes prior to serving.

In a large measuring cup or other suitable container, combine the gochujang, garlic, ginger, lime zest and juice, rice wine vinegar, brown sugar, soy sauce, sesame oil, and chili flakes if using. Set aside. Place  the chicken thighs skin-side down on a cold 12” skillet (or your favorite enameled cast iron Dutch oven) and place over medium-high heat. Cook until the skin is crispy and golden brown, about 7 or 8 minutes.

Turn the chicken thighs over so they are skin side up and add the Gochujang sauce to the skillet, covering and baste the  thighs with the sauce so they are fully coated. Cook until the chicken reaches an internal temperature of 165°F to 170°F and the sauce has thickened. Depending on your preferences, the final internal temperature after resting and taking into account carryover heating should be 170˚.If you don't have a thermometer cook until the juices run clear and the meat is no longer soft or squishy. Let it sit for five minutes.

Transfer the salad and chicken to warmed plates, taste the chicken for seasoning, garnish the chicken with sesame seeds and scallions, and serve. We like a bit of steamed white rice with this dish. Easy!  Enjoy!

Howie’s Wine Team Suggestion: Peter Lauer Barrel X An off-dry Riesling, showing complex notes of citrus, green apple and salt. It will pair well with the Umami heat.