spicy and cheesy Korean Chicken
Just made this hot and cheesy Korean Chicken . It's the ideal combination of tastes and textures.
Yield: 4
Materials
- 1.5 pounds boneless chicken thighs chopped into bite-sized pieces
- 1/4 cup gochugaru Korean hot pepper flakes
- ΒΌ cup gochujang Korean hot pepper paste, hot variety
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons rice syrup or honey/corn syrup
- 2-3 spicy Korean chili peppers chopped (or other small spicy red chilies)
- 6 large garlic cloves minced
- 2 teaspoons grated ginger
- Salt and black pepper to taste
- 1/4 cup water or chicken stock
- 2 cups mozzarella cheese shredded (optional)
- For Garnish: Fresh chopped parsley or green onions extra hot pepper flakes
Instructions
- In a large bowl, mix gochugaru, gochujang, soy sauce, vegetable oil, sesame oil, rice syrup, chilies, garlic, ginger, salt, and pepper to form a thick paste.
- Add the chicken and mix to coat. Cover and refrigerate at least 1 hour.
- Heat a large oven-proof pan to medium. Add chicken with marinade, and water or stock.
- Cover and simmer 10 minutes, until chicken is cooked through. The sauce should reduce. Remove lid.
- Set oven to BROIL.
- Top chicken with mozzarella and broil 2-3 minutes, until cheese melts and begins to brown.
- Remove, garnish, and serve!