Chicken Thighs Korean Style Gochujang
Per: nullIngredients:
Chicken • Brown sugar • Soy sauce (water, soy, alcohol, mold cultures, bacterial cultures) • Water • Seasoning (water, tapioca syrup, brown rice, red pepper powder, salt, brown rice flour, alcohol, garlic, onion) • Corn starch • Flavour • Modified vinegar • Dehydrated onion • Sesame seeds • Sodium bicarbonate • Ginger flavour (ethyl alcohol, propylene glycol, flavour) • Sodium phosphates • Dehydrated leek • Salt.
Nutrition facts:
| Per 1/4 of package (125 g) | |||||||
|---|---|---|---|---|---|---|---|
| Calories 260 | |||||||
| % Daily Value (DV) * | |||||||
| Fat 16 g | |||||||
| |||||||
| Carbohydrate 12 g | |||||||
| |||||||
| Protein 17 g | |||||||
| Cholesterol 95 mg | |||||||
| Sodium 710 mg | 31% | ||||||
| Potassium 550 mg | 16% | ||||||
| Calcium 20 mg | 2% | ||||||
| Iron 1 mg | 6% | ||||||
| *5% or less is a little, 15% or more is a lot | |||||||
Cooking Instructions
COOKING INSTRUCTIONS Remove product from packaging. Cook to minimum internal temperature of 165°F (74°C). AIR FRYER (For best results) Preheat air fryer to 400°F (204°C). Line air fryer basket with tinfoil. Place thighs into the tinfoil lined basket, top with any excess sauce from the packaging. Cook for 20-22 minutes. OVEN Preheat oven to 400°F (204°C). Place thighs on lined baking sheet and top with any excess sauce from the packaging. Cook for 22-25 minutes. APPLIANCES VARY; THESE ARE GUIDELINES ONLY.
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