Korean Chicken In Hot Chili Sauce Recipe

Name: Korean Chicken In Hot Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs skinless chicken pieces, loose skin and fat discarded; 5 tablespoons sugar; 1 tablespoon garlic, chopped; 1 scallion, chopped; 1 tablespoon fresh ginger, chopped; 2 tablespoons soy sauce; 5 tablespoons korean red pepper paste (less for a milder dish); 2 tablespoons sesame oil; 2 tablespoons toasted sesame seeds; 1/2 cup water

Servings: persons

2 lbs skinless chicken pieces, loose skin and fat discarded
5 tablespoons sugar
1 tablespoon garlic, chopped
1 scallion, chopped
1 tablespoon fresh ginger, chopped
2 tablespoons soy sauce
5 tablespoons korean red pepper paste (less for a milder dish)
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
1/2 cup water

1
Cut the chicken into 3-inch pieces.
2
Divide the wings.
3
Mix the chicken with the sugar and marinate for an hour.
4
(I used boneless breast and a Zip-Lock bag works well)
5
Mix together the other seasonings (all but the water) and marinate for another hour or more.
6
Pour the water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, for 1/2 hour over low heat, stirring occasionally. This will be enough to cook the chicken and evaporate most of the liquid.
7
Serve warm with rice, salads, and kimchi.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs skinless chicken pieces, loose skin and fat discarded, 5 tablespoons sugar, 1 tablespoon garlic, chopped, 1 scallion, chopped, and more.

Yes, Korean Chicken In Hot Chili Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Chicken In Hot Chili Sauce

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