Homemade Zico-style Chicken: Sweet & Spicy Boneless Thighs
Easy Zico Chicken Recipe Using Boneless Chicken Thighs with Perfect Sauce Ratio
This recipe is my attempt at recreating the famous Zico Chicken at home, affectionately nicknamed ‘Jip-coba’ (Home-coba)! It features a special sauce ratio that makes it incredibly easy for anyone to follow. The tender boneless chicken thighs are infused with a sweet and spicy glaze, making them a perfect side dish or appetizer.
Main Ingredients- Boneless Chicken Thighs, 2 packs (approx. 500-600g)
- Rice Cakes (Mil-tteok), 1/3 bag (approx. 100g)
- Korean Green Chili Pepper (Cheongyang), 1
Zico Sauce- Soy Sauce, 4 Tbsp (60ml)
- Red Pepper Powder (Gochugaru), 3 Tbsp (30g)
- Sugar, 2 Tbsp (20g)
- Red Pepper Paste (Gochujang), 1 Tbsp (20g)
- Ketchup, 1 Tbsp (15ml)
- Oyster Sauce, 1 Tbsp (15ml)
- Minced Garlic, 1 Tbsp (15g)
- Corn Syrup (or Oligosaccharide), 5 Tbsp (75ml)
- Soy Sauce, 4 Tbsp (60ml)
- Red Pepper Powder (Gochugaru), 3 Tbsp (30g)
- Sugar, 2 Tbsp (20g)
- Red Pepper Paste (Gochujang), 1 Tbsp (20g)
- Ketchup, 1 Tbsp (15ml)
- Oyster Sauce, 1 Tbsp (15ml)
- Minced Garlic, 1 Tbsp (15g)
- Corn Syrup (or Oligosaccharide), 5 Tbsp (75ml)
Cooking Instructions
Step 1
First, rinse the boneless chicken thighs under running water. Heat 1-2 Tbsp of cooking oil in a pan over medium heat. Place the chicken thighs skin-side down and sear until golden brown and crispy. This step helps render the fat and creates a delicious texture.
Step 2
Let’s make the irresistible Zico sauce! In a bowl, combine 4 Tbsp soy sauce, 3 Tbsp gochugaru, 2 Tbsp sugar, 1 Tbsp gochujang, 1 Tbsp ketchup, 1 Tbsp oyster sauce, 1 Tbsp minced garlic, and 5 Tbsp corn syrup (for shine and sweetness). Whisk everything together until well combined and smooth.
Step 3
Once the skin side of the chicken is nicely browned, flip it over and cook the other side. When the chicken is about halfway cooked, cut it into bite-sized pieces (around 3-4 cm). This ensures even cooking and makes it easier to eat.
Step 4
Now, carefully drain off any excess rendered chicken fat from the pan. Pour all of the prepared Zico sauce over the chicken. Increase the heat to high and stir-fry quickly to coat the chicken evenly with the sauce. Be careful not to burn the sauce.
Step 5
As the sauce begins to thicken and coat the chicken, add the rice cakes (tteok) and the chopped Korean green chili pepper. Continue to stir-fry for another 2-3 minutes, or until the rice cakes are softened and the sauce has reduced to a glossy glaze.
Step 6
Finally, transfer the delicious homemade Zico chicken to a serving plate. Sprinkle with toasted sesame seeds for an extra nutty flavor and visual appeal. Enjoy your ‘Jip-coba’ immediately while it’s hot!