Korean Chicken in Hot Chili Sauce
- Ready In:
- 2hrs 55mins
- Ingredients:
- 10
- Serves:
-
3
ingredients
- 907.18 g skinless chicken pieces, loose skin and fat discarded
- 73.94 ml sugar
- 14.79 ml garlic, chopped
- 1 scallion, chopped
- 14.79 ml fresh ginger, chopped
- 29.58 ml soy sauce
- 73.94 ml korean red pepper paste (less for a milder dish)
- 29.58 ml sesame oil
- 29.58 ml toasted sesame seeds
- 118.29 ml water
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I am retired, an Episcopal priest, still serving part-time, supplying in churches as needed. My favorite activities are reading, cooking, knitting, spinning, weaving and dyeing yarn. I have a small flock of shetland sheep, and use their wool for some of my handspun yarn.