chicken in a hot chili sauce
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Dak Cochu Jang Boekum Koreans in the southern part of the country like salty and chili-hot foods like this one.
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yield
6 serving(s)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For chicken in a hot chili sauce
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2 lbchicken parts, loose skin and fat discarded
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5 Tbspsugar
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1 Tbspgarlic, chopped
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1scallion, chopped
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1 Tbspfresh ginger, chopped
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2 Tbspsoy sauce
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5 Tbsphot fermented chili paste (gochu jang)
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2 Tbspkorean sesame oil
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2 Tbsptoasted sesame seeds
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1/2 cwater
How To Make chicken in a hot chili sauce
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1Cut the chicken into 3-inch pieces. Divide the wings.
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2Mix the chicken parts with the sugar and marinate for 1 hour or more (the sugar is a tenderizer).
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3Mix together all the other seasonings -- garlic, scallion, ginger, soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to the chicken, and marinate for another hour.
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4Pour the 1/2 cup of water into a pan and bring to a boil.
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5Add the chicken and marinade and simmer, covered, over low heat for about 1/2 hour, which is enough to cook the chicken and evaporate nearly all the liquid. Stir the mixture once or twice during this process.
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6Serve warm with rice, salads and kimchi.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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