Name: Spicy Korean Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Soy sauce - 2 tablespoons; Vegetable oil - 2 tablespoons; Korean chile paste (gochujang) - 1 ½ tablespoons; Sesame oil - 1 tablespoon; Korean red chile flakes (gochugaru) - 1 teaspoon; Garlic, minced - 3 cloves; Ginger, peeled and minced - 1 (1 inch) piece; Skinless, boneless chicken thighs, pounded if desired - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Korean Chicken

1. Soy sauce - 2 tablespoons

2. Vegetable oil - 2 tablespoons

3. Korean chile paste (gochujang) - 1 ½ tablespoons

4. Sesame oil - 1 tablespoon

5. Korean red chile flakes (gochugaru) - 1 teaspoon

6. Garlic, minced - 3 cloves

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).