Spicy Korean Chicken recipe
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- 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)
Nutrition Info
- 256.6 caloriescarbohydrate: 2.3 gcholesterol: 70.1 mgfat: 18.3 gfiber: 0.3 gprotein: 19.8 gsaturatedFat: 3.8 gservingSize: -sodium: 754.7 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Spicy Korean Chicken
Directions
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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).