Spicy Korean Chicken

レシピ

材料・調味料 (2 人分)

2 pounds boneless chicken thigh For the marinade 3 tablespoons Korean red chili pepper flakes (gochugaru, 고추가루) 1 tablespoon sugar 3 tablespoons soy sauce 2 tablespoons rice wine (or white wine) 2 tablespoons Korean red chili pepper paste (gochujang, 고추장) 2 tablespoons honey (or 3 tablespoons corn syrup) 2 tablespoons maesil chung, 매실청 (or 2 to 3 tablespoons pineapple juice or grated apple) 1 tablespoon sesame oil 1/4 medium onion, grated (about 1/4 cup) 2 tablespoons minced garlic 1 tablespoon grated ginger 1/2 teaspoon salt pepper to taste

For the garnish 2 tablespoons chopped scallions for garnish 1 teaspoon sesame seeds for garnish

作り方

1: Rinse chicken pieces. Drain. Trim off excess fat. Cut each chicken thigh in half crosswise. Cut open any thick parts.

Combine the marinade ingredients in a bowl and mix well

Coat the chicken with the marinade. Marinate for a few hours (preferably overnight) in the refrigerator.

Preheat a lightly oiled grill over medium high heat. When hot, add the chicken pieces. Cook until cooked through and slightly caramelized, about 4 to 6 minutes each side. Reduce the heat if the chicken starts to burn. You can also cook the chicken indoor on a grill pan or in a skillet.