Spicy Korean Chicken Recipe
Spicy Korean Chicken Recipe
Spicy Korean Chicken Recipe
Ingredients Directions
1 pound skinless, boneless Step 1
chicken thighs Pound chicken thighs, if desired. Combine soy sauce, vegetable oil,
chile paste, sesame oil, garlic, ginger, and red chile flakes in a large
2 tablespoons soy sauce owl. Whisk to completely dissolve chile paste. Add chicken and stir to
coat. Cover with plastic wrap and refrigerate at least 30 minutes and
2 tablespoons vegetable oil
up to 2 hours.
1 ½ tablespoons Korean chile
Step 2
paste (gochujang)
Preheat grill for medium heat and lightly oil the grate.
1 tablespoon sesame oil
Step 3
3 cloves garlic, minced Grill the chicken until slightly charred and no longer pink in the
center, 5 to 8 minutes per side. An instant-read thermometer inserted
1 (1 inch) piece ginger, peeled
into the center should read at least 165 degrees F (74 degrees C).
and minced
1 teaspoon Korean red chile Cook's Notes:
flakes (gochugaru) You can use regular chili powder instead of the gochugaru.
Tips
Chicken may also be pan-fried or baked for 20 minutes at 400
degrees F (200 degrees C), if desired.
Nutrition Facts
Per Serving: 257 calories; protein 19.8g; carbohydrates 2.3g; fat
18.3g; cholesterol 70.1mg; sodium 754.7mg.
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