Spicy Korean Chicken

• servings: 3 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 lb (500g) boneless and skinless chicken thighs

2 tablespoons oil

1 1/2 tablespoons Korean chili paste (gochujang)

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

1 tablespoon sesame oil

2 tablespoons soy sauce

1 1/2 tablespoons sugar

1/4 teaspoon Ginger Powder

3/4 teaspoon Garlic Powder

salt (to taste)

Directions

Slice the chicken thighs horizontally to create thinner pieces of meat. Depending on their thickness, slice each chicken thigh into 2 or 3 horizontal pieces. Set aside.

Combine all the ingredients for the marinade in a bowl and whisk until the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes, or ideally, for two hours.

Grill the chicken until slightly charred and fully cooked. Alternatively, pan-fry the chicken in a skillet or bake it in the oven at 400°F (207°C) for about 20 minutes. Serve immediately with steamed rice.

Nutrition

• Serving Size: 4 people
• Calories: 263 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.05 g
• Cholesterol: 108 mg
• Sodium: 614 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 0.4 g
• Total Sugars: 5 g
• Protein: 23 g