Zikoba-Style Chicken: Homemade Spicy & Sweet Delight
Recreating Zikoba Chicken at Home: A Step-by-Step Guide
Enjoy the beloved spicy and sweet flavors of Zikoba Chicken in your own kitchen! This recipe offers a slightly healthier twist while delivering that irresistible taste. Perfect for family dinners, special occasions, or a late-night craving, this detailed guide ensures even beginners can achieve delicious results.
Chicken Ingredients- 600g Boneless Chicken Thighs (trimmed of excess skin and fat)
- 2 Korean Cheongyang Peppers (optional)
Spicy & Sweet Signature Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Ketchup
- 2 Tbsp Corn Syrup (or other liquid sweetener)
- 3 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Minced Garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oyster Sauce
- 2 Tbsp Ketchup
- 2 Tbsp Corn Syrup (or other liquid sweetener)
- 3 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Start by preparing 600g of boneless chicken thighs. Carefully trim away any excess skin and unwanted fatty bits. Once trimmed, place the chicken in a bowl and marinate it with a splash of cooking wine (or soju) and a pinch of black pepper for about 10 minutes to remove any gamey odors.
Step 2
Heat a frying pan over medium-high heat and add the marinated chicken thighs. Sear them until they are nicely golden brown. If there’s excessive fat rendering, you can carefully dab it away with paper towels. For added flavor and to further reduce any unwanted smells, add a little more minced garlic and cooking wine while searing.
Step 3
Once the chicken is partially cooked, cut it into bite-sized pieces. Ensure it’s cooked through to the center while maintaining a nice golden-brown sear. If you enjoy chewy rice cakes (tteok), this is the perfect time to add them to the pan and stir-fry them alongside the chicken.
Step 4
In a separate small pot or pan, combine all the sauce ingredients: 2 Tbsp Gochujang, 1 Tbsp Oyster Sauce, 2 Tbsp Ketchup, 2 Tbsp Corn Syrup, 3 Tbsp Gochugaru, and 2 Tbsp Minced Garlic. Cook over low heat, stirring constantly, until the sauce thickens slightly. Be careful not to burn it.
Step 5
Add the perfectly seared chicken pieces into the prepared spicy and sweet sauce. Toss well to ensure every piece of chicken is generously coated.
Step 6
Finally, finely chop 2 Korean Cheongyang peppers and add them to the pan with the chicken and sauce. Stir-fry together. The peppers add a pleasant kick of heat that balances the sweetness and enhances the overall flavor. (Feel free to omit the peppers if you prefer a milder taste.)
Step 7
Once the chicken and sauce are beautifully combined, your Zikoba-style chicken is ready! It’s incredibly easy to achieve this delicious dish at home. Serve immediately for the best taste and texture.
