Ingredients for - Spicy Korean Chicken
3.
Korean chile paste (gochujang) 1 ½ tablespoons
5.
Korean red chile flakes (gochugaru) 1 teaspoon
7.
Ginger, peeled and minced 1 (1 inch) piece
8.
Skinless, boneless chicken thighs, pounded if desired 1 pound
How to cook deliciously - Spicy Korean Chicken
1 . Stage
Combine soy sauce, vegetable oil, chile paste, sesame oil, chile flakes, garlic, and ginger in a large bowl; whisk until chile paste is completely dissolved. Add chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
2 . Stage
Preheat an outdoor grill for medium heat and lightly oil the grate.
3 . Stage
Grill 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).
Recipe information
Cooking:
15 min.
Servings per container:
4
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