Korean Chicken in Hot Chili Sauce |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 5 |
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Marinated chicken cooked with gochu jang (korean red pepper paste) available at asian markets. I found this recipe on the internet and we love it. I make it regularly. Ingredients:
2 lbs skinless chicken pieces, loose skin and fat discarded |
5 tablespoons sugar |
1 tablespoon garlic, chopped |
1 scallion, chopped |
1 tablespoon fresh ginger, chopped |
2 tablespoons soy sauce |
5 tablespoons korean red pepper paste (less for a milder dish) |
2 tablespoons sesame oil |
2 tablespoons toasted sesame seeds |
1/2 cup water |
Directions:
1. Cut the chicken into 3-inch pieces.
2. Divide the wings.
3. Mix the chicken with the sugar and marinate for an hour.
4. (I used boneless breast and a Zip-Lock bag works well)
5. Mix together the other seasonings (all but the water) and marinate for another hour or more.
6. Pour the water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, for 1/2 hour over low heat, stirring occasionally. This will be enough to cook the chicken and evaporate most of the liquid.
7. Serve warm with rice, salads, and kimchi.
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