Spicy Gochujang-Glazed Chicken

Name: Spicy Gochujang-Glazed Chicken with Horseradish Mashed Potatoes & Roasted Green Beans
Yield: 2 servings
Cuisine: Korean
Ingredients: 12 ml Ponzu Sauce; 1 tsp Spicy Horseradish Paste; 6 oz Green Beans; 12 oz Potato; 1 oz Sweet Thai Chili Sauce; 2 tbsp Soy Sauce; 10 oz Chicken Cutlets; 1 tsp Garlic Powder; 1/2 oz Gochujang Sauce; 3 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Horseradish Mashed Potatoes & Roasted Green Beans

By Recipe0 System

Every element of this meal is punched up with flavor. You’ll cook chicken to sticky, tangy, sweet ‘n’ spicy perfection with a glaze made with gochujang sauce, ponzu, and sweet Thai chili sauce. Plus, you’ll infuse buttery mashed potatoes with horseradish for a little kick. Serve alongside green beans roasted with soy sauce for a dinner that brings delight to every bite.

Korean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 fl oz Ponzu Sauce
1 tsp Spicy Horseradish Paste
6 oz Green Beans
12 oz Potato
1 oz Sweet Thai Chili Sauce
2 tbsp Soy Sauce
10 oz Chicken Cutlets
1 tsp Garlic Powder
1/2 oz Gochujang Sauce
3 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm.
2

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, soy sauce, and pepper. TIP: Feel free to use less soy sauce if you prefer less saltiness!

Roast on top rack until browned and tender, 12-15 minutes.
3

Meanwhile, pat chicken* dry with paper towels and season all over with half the garlic powder (you’ll use the rest later), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover pan with a lid.

Turn off heat; transfer chicken to a plate to rest. Wipe out pan and let cool slightly.
4

Return same pan to stovetop over medium-low heat. Add ponzu, gochujang, chili sauce, and ¼ cup water; cook, stirring occasionally, until thickened, 1-3 minutes.

Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Add cooked chicken to sauce and turn to coat.
5

To pot with potatoes, add horseradish paste, remaining garlic powder, ¼ cup reserved potato cooking liquid, and 2 TBSP butter (½ cup potato cooking liquid and 4 TBSP butter for 4 servings).

Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
6

Divide chicken, green beans, and mashed potatoes between plates. Drizzle remaining sauce from pan over chicken. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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