Koreanchickeninhotchilisauce Recipes

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SWEET AND SPICY GOCHUJANG CHICKEN



Sweet and Spicy Gochujang Chicken image

Super tasty and quick to make - easy Korean gochujang chicken glazed with a quick, sweet and savory sauce.For a fast weeknight meal, slice the chicken and serve in rice bowls with steamed or stir-fried vegetables.

Provided by Karen Tedesco

Categories     Chicken

Time 25m

Number Of Ingredients 10

1/4 cup gochujang paste
1/4 cup white miso
2 tablespoons mirin or honey
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 garlic cloves (grated or pressed)
1 tablespoon grated fresh ginger
2 - 3 tablespoons water
2 pounds boneless skinless chicken thighs
1/4 cup very thinly sliced green onion

Steps:

  • Mix all the ingredients for the sauce in a bowl.
  • Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat. Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.
  • Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing 1/2-thick.
  • Serve the chicken sprinkled with the green onion and additional sauce drizzled over.

Nutrition Facts : ServingSize 1 g, Calories 268 kcal, Carbohydrate 9 g, Protein 31 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 609 mg, Fiber 1 g, Sugar 3 g

KOREAN CHICKEN IN HOT CHILI SAUCE



Korean Chicken in Hot Chili Sauce image

Marinated chicken cooked with gochu jang (korean red pepper paste) available at asian markets. I found this recipe on the internet @ myEthnicWorld.com and we love it. I make it regularly.

Provided by Vicarjane in Wester

Categories     Poultry

Time 2h55m

Yield 3-5 serving(s)

Number Of Ingredients 10

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

Steps:

  • Cut the chicken into 3-inch pieces.
  • Divide the wings.
  • Mix the chicken with the sugar and marinate for an hour.
  • (I used boneless breast and a Zip-Lock bag works well)
  • Mix together the other seasonings (all but the water) and marinate for another hour or more.
  • 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.
  • Serve warm with rice, salads, and kimchi.

Nutrition Facts : Calories 385.6, Fat 17.7, SaturatedFat 3, Cholesterol 91.9, Sodium 774.8, Carbohydrate 25.7, Fiber 1.6, Sugar 21.4, Protein 31.3

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