Chicken marinated in the same marinade I call “Gochu sauce” used for Korean cucumbers with the marinated meat, either steamed or seared, for some delicious Korean chicken fillets. It’s a super easy recipe and makes for a quick weeknight meal after the chicken has been marinated. You can also double the marinade and make some Korean bok choy stir-fry or Korean cucumbers to serve on the side.
Ingredients for Korean Chicken Fillets
Chicken Breast, Oil (if searing), Marinade (Soy Sauce, Rice Vinegar, Gochugaru Chili Flakes, Sugar, Sesame Oil, Mirin, Green Onions, Garlic, Ginger, Wasabi).
Chicken Fillets
If your chicken breast contains the tenderloin, slice this away to save for fried rice, chicken soups, or other recipes. Slice each breast into fillets and optionally pound out to an even thickness.
Korean Gochu Marinade
The Korean marinade is the same one used for Korean cucumbers. Except that the sesame seeds are used for garnishing, should you choose. Optionally use minced ginger instead of powder.
Steaming Korean Chicken Fillets
Place Korean marinated chicken fillets into a steamer over medium-high heat. Steam for about 15 minutes or until an internal temp of at least 157°F. Remove and set aside to let rest and optionally slice into bite-sized pieces before serving.
Searing Korean Chicken Fillets
Heat a pan up over medium heat with a bit of fat to coat the pan. Sear the marinated chicken fillets for about 5 minutes per side or until an internal temperature of at least 157°F is reached. Set the fillets aside to rest 5-10 minutes and optionally slice into bite-sized strips before serving.
Korean Cucumbers
While you’re making the marinade for the Korean chicken fillets. You might as well double up and create one for the Korean cucumbers. These are a great side to serve with Korean chicken fillets. It’s also interesting how the flavor differs when the marinade (Gochu Sauce) is used with cucumbers (cold & fresh) vs. chicken (cooked and warm).
Korean Bok Choy
You can also make another batch of the Gochu sauce to make Korean boy choy. This is an excellent side dish and can be made up while the chicken is resting to serve with.
Ingredients
- 2 Chicken Breast - Filleted
- As Desired Salt & Pepper - to taste
- As Desired Sesame Seeds - for garnishing, optional
Marinade
- 2 Tbl Soy Sauce & Rice Vinegar - each
- 1 Tbl Gochugaru Chili Flakes & Sugar - each
- 1/2 Tbl Sesame Oil & Mirin - each
- 1 Stalk Green Onion
- 2 Cloves Garlic - Minced
- 1/2 inch Ginger - Minced
- 1/8 tsp Wasabi - or more for heat
Instructions
- Chicken Fillets: Slice the chicken breast across to create two fillets per chicken breast. Optionally pound it out to an even thickness.
- Korean Marinade: Combine all marinade ingredients into a marinating bowl and mix well. Add the chicken breast and toss it around to ensure the chicken breasts are coated well. Cover and refrigerate at least 1 hour.
- Cooking Korean Chicken Fillets: Pick one of the cooking methods below to cook the Korean chicken fillets. Steamed: Fill the steamer halfway with water and set over medium-high heat. Once it is fully steaming, place the chicken fillets in and drizzle the remaining marinade over the fillets. Cover and steam for about 15 minutes or until an internal temperature of at least 157°F is reached. Seared: Heat a pan up over medium heat with a bit of fat and wait for it to get hot. Sear chicken fillets for about 5 minutes per side or until an internal temperature of 157°F is reached. In both cooking methods, set the fillets aside and rest before serving. Optionally slice into bite-sized pieces and plate.
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