Koreanchickeninhotchilisauce Recipes

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SPICY KOREAN CHICKEN



Spicy Korean Chicken image

Slightly spicy, slightly sweet Korean-style chicken thighs.

Provided by Mrs.Bryant

Categories     World Cuisine Recipes     Asian     Korean

Time 55m

Yield 4

Number Of Ingredients 8

1 pound skinless, boneless chicken thighs
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil
3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)

Steps:

  • Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 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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