Korean Chicken in Hot Chili Sauce

Name: Korean Chicken in Hot Chili Sauce
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 3-5 serving(s)
Ingredients: 2 lbs skinless chicken pieces, loose skin and fat discarded; 5 tablespoons sugar; 1 tablespoon garlic, chopped; 1 scallion, chopped; 1 tablespoon fresh ginger, chopped; 2 tablespoons soy sauce; 5 tablespoons korean red pepper paste (less for a milder dish); 2 tablespoons sesame oil; 2 tablespoons toasted sesame seeds; 1/2 cup water

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Recipe by Vicarjane in Wester

Marinated chicken cooked with gochu jang (korean red pepper paste) available at asian markets. I found this recipe on the internet @ myEthnicWorld.com and we love it. I make it regularly.

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READY IN: 2hrs 55mins

SERVES: 3-5

UNITS: US

INGREDIENTS

Nutrition

2

lbs skinless chicken pieces, loose skin and fat discarded
5

tablespoons sugar
1

tablespoon garlic, chopped
1

scallion, chopped
1

tablespoon fresh ginger, chopped
2

tablespoons soy sauce
5

tablespoons korean red pepper paste (less for a milder dish)
2

tablespoons sesame oil
2

tablespoons toasted sesame seeds
¹⁄₂

cup 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.

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