Gochujang Chicken Manakish

Name: Gochujang Chicken Manakish
Prep time: 45 min
Cook time: 28 min
Total time: 1 h 13 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 3 cups (360 g) all-purpose flour, plus extra for dusting; 1½ tsp (5 g) instant yeast; 1 tsp (4 g) granulated sugar; 1¼ tsp (7 g) fine salt; 0.95 cup (225 ml) water, warm, 105–110°F (40–43°C); 4 tbsp (60 ml) extra-virgin olive oil, divided: 2 tbsp for dough, 1 tbsp for the bowl, 1 tbsp for brushing the edges; 1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into ½-inch (1.25 cm) pieces; 1 tbsp (15 ml) neutral oil (such as canola); ½ medium (about 100 g) (100 g) yellow onion, finely diced; 3 cloves (9 g) garlic cloves, finely grated or minced; 1 tsp (5 g) fresh ginger, finely grated; 3 tbsp (50 g) gochujang (Korean chili paste); 2 tbsp (42 g) honey; 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) unseasoned rice vinegar; 1 tbsp (14 ml) toasted sesame oil; 6 oz (170 g) low-moisture mozzarella, coarsely shredded (about 1½ cups); 1 tbsp (9 g) toasted sesame seeds; 3 scallions (45 g) scallions, thinly sliced; 1 tbsp (21 g) honey, for drizzling

From the MyKitchenBank Kitchen

Soft, chewy Lebanese-style flatbreads topped with sticky, spicy-sweet gochujang chicken, melty mozzarella, toasted sesame and fresh scallions. The chicken is cooked in a skillet first, so the topping is safe, juicy and glossy while the dough bakes up golden.

Prep: 45 min
Cook: 28 min
Wait: 1 hr 20 min
Total: 2 hr 33 min
Makes: 6 manakish (about 7-inch / 18 cm each)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

For the dough
3 cups (360 g) all-purpose flour, plus extra for dusting
1½ tsp (5 g) instant yeast
1 tsp (4 g) granulated sugar
1¼ tsp (7 g) fine salt
1 cup (225 ml) water, warm, 105–110°F (40–43°C)
4 tbsp (60 ml) extra-virgin olive oil, divided: 2 tbsp for dough, 1 tbsp for the bowl, 1 tbsp for brushing the edges
For the gochujang chicken
1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into ½-inch (1.25 cm) pieces
1 tbsp (15 ml) neutral oil (such as canola)
½ medium (about 100 g) (100 g) yellow onion, finely diced
3 cloves (9 g) garlic cloves, finely grated or minced
1 tsp (5 g) fresh ginger, finely grated
3 tbsp (50 g) gochujang (Korean chili paste)
2 tbsp (42 g) honey
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (14 ml) toasted sesame oil
To top and finish
6 oz (170 g) low-moisture mozzarella, coarsely shredded (about 1½ cups)
1 tbsp (9 g) toasted sesame seeds
3 scallions (45 g) scallions, thinly sliced
1 tbsp (21 g) honey, for drizzling

Equipment (7)

Large mixing bowl
Large (12-inch / 30 cm) skillet
Rolling pin
2 rimless or inverted baking sheets, about 13×18 inches (33×46 cm)
Parchment paper
Instant-read thermometer
Kitchen scale (helpful)

Steps

Before you start

Plan on about 2½ hours total; most of it is hands-off dough rising and resting.
Place a heavy rimless or inverted baking sheet on the middle oven rack before preheating so it gets very hot for a crisp bottom.
Warm the water to 105–110°F (40–43°C): comfortably warm to the touch, not hot, or it will damage the yeast.
Shred your own mozzarella from a block if you can; it melts more smoothly than pre-shredded.

1
Mix the dough
- In a large bowl, whisk the flour, instant yeast, sugar and salt.
- Add the warm water and 2 tablespoons of the olive oil.
- Stir with a wooden spoon or your hand until no dry flour remains and a shaggy, sticky dough forms.
+ Show details− Hide details
Ready when: No dry flour left in the bowl; dough is shaggy and tacky.
Tip: Keep the yeast and salt on opposite sides of the bowl until you add the water so the salt doesn't slow the yeast.
2
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes, dusting with only a teaspoon or so of flour at a time if it sticks badly.
- Knead until the dough is smooth, elastic and slightly tacky but not sticky.
- It should spring back slowly when poked.
+ Show details− Hide details
Ready when: Smooth, elastic dough that springs back slowly when poked.
Tip: Adding too much flour makes tough flatbread; slightly tacky dough is right.
3
First rise
- Coat a clean large bowl with 1 tablespoon olive oil.
- Add the dough, turn it to coat, cover with a damp towel or plastic wrap, and leave in a warm spot for 60 minutes.
+ Show details− Hide details
Ready when: Dough has doubled and a floured finger leaves a dent that fills back in slowly.
Tip: In a cool kitchen, give it up to 15 extra minutes.
4
Prep the chicken sauce
- While the dough rises, dice the onion, grate the garlic and ginger, slice the scallions, and cut the chicken into ½-inch (1.25 cm) pieces.
- In a small bowl, stir together the gochujang, 2 tablespoons honey, soy sauce, rice vinegar and sesame oil until smooth.
- Shred the mozzarella.
+ Show details− Hide details
Ready when: Sauce is a uniform, thick, glossy red paste with no streaks.
Tip: Pat the chicken dry with paper towels so it browns instead of steaming.
5
Cook the chickenOven 165°F / 75°C
- Heat the neutral oil in a 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Add the chicken in a single layer and cook, stirring occasionally, 4 to 5 minutes until browned in spots.
- Add the onion, garlic and ginger and cook 2 minutes until the onion softens and smells fragrant.
- Reduce to medium, pour in the sauce and stir for 1 to 2 minutes until it clings to the chicken in a thick glaze.
- Check that the largest piece reaches 165°F (74°C).
- Remove from the heat and let cool 10 minutes.
+ Show details− Hide details
Ready when: Chicken reads 165°F (74°C) and the sauce is thick and sticky, with no watery pool in the pan.
Tip: The honey in the sauce scorches quickly; lower the heat as soon as the sauce goes in.
6
Divide, rest and preheatOven 475°F / 245°C
- Place the baking sheets on the middle rack and preheat the oven to 475°F (245°C) for at least 30 minutes.
- Meanwhile, punch down the risen dough, divide it into 6 equal pieces (about 100 g each), and roll each into a tight ball.
- Place on a floured counter, cover with a towel and rest 15 minutes.
+ Show details− Hide details
Ready when: Balls are puffy and soft, and the oven has fully preheated.
Tip: Cut parchment into 6 squares about 10 inches (25 cm) now so you can slide the topped dough onto the hot sheets.
7
Shape and top
- Working with 3 balls at a time, roll each on a floured counter into a 7-inch (18 cm) round about ¼ inch (6 mm) thick.
- Set each on a parchment square.
- Press your fingertips into the dough to dimple it, leaving a ½-inch (1.25 cm) border.
- Brush the border with the remaining 1 tablespoon olive oil.
- Spread about ⅓ cup of chicken over each round, then sprinkle with about ¼ cup mozzarella.
+ Show details− Hide details
Ready when: Rounds are evenly thin, dimpled, and topping is spread edge to edge with a clear border.
Tip: Don't overload the toppings; too much wet chicken makes the center soggy. Keep the remaining dough covered.
8
Bake in two batchesOven 475°F / 245°C
- Open the oven, slide 3 topped manakish on their parchment onto the hot sheets, and bake at 475°F (245°C) for 8 to 10 minutes.
- Meanwhile top the next 3.
- Bake the second batch the same way, letting the oven recover heat for 2 minutes between batches.
+ Show details− Hide details
Ready when: Edges are deep golden brown, the underside is browned and crisp, and the cheese is melted with browned spots.
Tip: If the cheese browns before the edges do, move the sheet down one rack for the last 2 minutes.
9
Finish and serve
- Move the manakish to a wire rack and cool 5 minutes.
- Drizzle with 1 tablespoon honey, then sprinkle with sesame seeds and scallions.
- Serve warm, folded or cut into wedges.
+ Show details− Hide details
Ready when: Cheese has stopped bubbling and the flatbread holds when lifted.
Tip: Add the scallions after baking to keep their fresh color and crunch.

Good to know

Tips

Gochujang brands vary in heat and sweetness; taste the sauce and add another teaspoon of honey if yours is very spicy.
A very hot oven and preheated sheets are what give manakish its blistered edges and crisp bottom.
Roll the dough thin (about ¼ inch) in the center; it puffs in the oven.
Let the cooked chicken cool before topping so it doesn't soften the dough or melt the cheese early.

Make ahead

"The dough can rise in the fridge for 8 to 24 hours (covered, in the oiled bowl); bring it to room temperature for 45 minutes before dividing. The chicken topping can be cooked up to 2 days ahead and kept covered in the fridge; bring it to room temperature before spreading."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat from fridge or frozen on a baking sheet at 375°F (190°C) for 8 to 12 minutes until hot in the center, or in a skillet over medium-low heat covered for 5 minutes."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Cook only to 165°F (74°C); it dries out faster, so cut it a bit smaller.
low-moisture mozzarella → Monterey Jack or akkawi cheese. Akkawi is traditional for manakish; soak it in water first to reduce saltiness.
honey → maple syrup. Use the same amount for both the sauce and the drizzle; flavor is slightly more earthy.
all-purpose flour → bread flour. Gives a chewier crumb; add 1 to 2 tablespoons more water if the dough feels stiff.