Spicy Korean Chicken

Recipe by J e l i s a
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    chicken wings, cut in 2, tips discarded or boneless chicken
  • 1
    large onion, sliced
  • 1
    cup carrots, cut in 1 inch diagonal slices or 1 cup baby carrots, cut in half lengthwise
  • 5 -6
    tablespoons soy sauce
  • 1
  • 1
    teaspoon sugar
  • 14
    cup water
  • 4
    tablespoons red pepper paste, (kochujang)
  • 1
    teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)
Advertisement

DIRECTIONS

  • Boil wings in pot until blood no longer visible.
  • Drain.
  • Mix ingredients together and bring to boil.
  • Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
  • Cook until carrots reach desired tenderness.
  • Serve with sticky white rice.
Advertisement