Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)

Makes 4 Servings

1 pound boneless, skinless chicken thighs
2 tablespoons gochujahng (Korean chili pepper paste)
1 tablespoon soy sauce
1 tablespoon water
3 tablespoons white sugar
2 tablespoons sake
1 small onion, pureed
1 tablespoons ginger, minced
2 tablespoons garlic, minced


In a large bowl, mix all ingredients except chicken together.  Wearing gloves (or using clean hands), mix all the chicken into the marinade. Make sure each chicken piece is thoroughly coated and well mixed with the marinade.  Cover and marinate for at least 8 hours or overnight.

Heat a grill pan over medium high heat. Cook for about 6-8 minutes per side over lower heat.

Serve with rice or noodles.
Comments