I love all types of Asian cuisine. When I decided to go gluten free back in 2011, one of the things I learned very quickly is that there is wheat in many of the sauces that are traditionally used to make these yummy dishes. In today’s blog post, I am going to share one of my favorite paleo and Whole30-friendly remakes for a classic Korean-style chicken dish. In fact, I am even going to teach you how to make the gochujang paste from scratch!
AKOS Nutrition Paleo-Friendly Gochuhang Chicken
- 3 Tbsp honey
- 3 Tbsp gochujang paste* (see recipe below for DIY version)
- 1 Tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp finely minced ginger
- 2 garlic cloves, minced
- 1.5 lbs boneless skinless chicken thighs
- sliced green onioins, for garnish (optional)
- Add all ingredients (except chicken) into a medium bowl and mix until well-combined. Add chicken to bowl and thoroughly coat. Marinade for up to 24 hours, covered, in the refrigerator.
- Preheat oven to 425. Place a piece of parchment paper on your baking sheet.
- Place chicken on baking sheet and bake for 25-30 minutes, turning once while cooking.
- Broil on low (or at 425) for an additional 10-15 minutes, be careful not to burn.
- Top with sliced green onions and serve with a side of cauliflower rice, quinoa or basmati rice. The possibilities are endless.
Makes approx. 1 cup
- 6 dates, pitted
- 3 Tbsp water
- 2.5 Tbsp apple cider vinegar
- 4 tsp gochugaru spice (can substitute 1.5 tsp cayenne pepper)
- 2.5 Tbsp tomato paste
- 2 Tbsp coconut aminos
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- pinch or 2 of salt
- Blend all ingredients in a small food processor until smooth. Use what you need and store the remainder in an airtight container for up to 1 month.