SWEET AND SPICY GOCHUJANG CHICKEN
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
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
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
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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- In a large mixing bowl add your diced chicken thighs followed by cornstarch and mix until each piece is coated in cornstarch. Tip: Ensure your chicken thighs are a bit wet or moist so the cornstarch can stick. If they’re dry for any reason, rinse the thighs under cold water and strain before dicing.
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