Spicy Korean Chicken

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 55 minutes

Składniki

1 lb boneless and skinless chicken thighs

1 tablespoon cooking oil (for pan-frying)

2 tablespoons oil

1½ tablespoons Korean chili paste (gochujang)

1 teaspoon Korean red chili powder (gochugaru or regular chili powder)

1 tablespoon sesame oil

2 tablespoons soy sauce

1½ tablespoons sugar

1 piece ginger (peeled and minced (1 inch / 2 cm)

3 cloves garlic (minced)

salt (to taste)

Wskazówki

Cut the chicken thighs into smaller pieces. If your chicken thighs are thicker, slice each chicken thigh into 2 horizontal pieces. Set aside.

Combine all the ingredients for the Marinade in a bowl, and mix until everything is well combined. Marinate the chicken for at least 30 minutes, or ideally, for two hours.

Heat up a skillet with the cooking oil. Once the skillet is heated, pan-fry the chicken until cooked and slightly charred on the surface. Alternatively, you can bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.

Wartości Odżywcze

• Wielkość Porcji: 4 people
• Kalorie: 263 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 12 g
• Tłuszcz Trans: 0.05 g
• Cholesterol: 108 mg
• Sód: 614 mg
• Węglowodany Całkowite: 8 g
• Błonnik Pokarmowy: 0.4 g
• Cukry Całkowite: 5 g
• Białko: 23 g