Рецепт Korean Spicy Chicken (Mae-un Dak Gui)

by Sunny Shin

Korean spicy chicken is the perfect blend of spicy and savory with a hint of sweetness. Serve as Korean chicken taco, or Spicy chicken rice bowl, or serve this chicken on the top of the charred sliced onion with a simple side red leaf lettuce and crown daisy.   Serve 8     Prep 10 mins     Marinate 8hrs to overnight        Cook 30 mins Ingredients2-3 lbs boneless, skinless thighs, or breast1/2 onion, peeled and chopped3-4 garlic cloves1 inch ginger, peeled2 Tbsp Korean chili pepper paste (gochujahng)2 Tbsp Korean red pepper powder (gochugaru)2 Tbsp soy sauce2 Tbsp Mirin (or sake if you can't find mirin)2 Tbsp sugar or honey or Maesil Chung2 Tbsp Ketchup1/4 tsp black pepper1 Tbsp sesame seed oil1 Tbsp toasted sesame seedsFor the garnish1 tsp toasted sesame seedChopped scallions for sprinkling Direction:Rinse chicken pieces. Drain, and trim off excess fat. Pound the chicken to an even thickness if necessary.In a food processor, purée the chopped onion, ginger and garlic until smoothIn a large mixing bowl, combine the puréed onion mixture with all the other ingredients except the chicken.Add the chicken and, using your hands, thoroughly mix the chicken with the marinate (you may want to wear disposable gloves for this as the marinate can stain)Cover the bowl and marinate in the fridge overnight (or for a minimum of at least 8 hours)Remove the chicken from the fridge at least 30 minutes before cookingCook the chicken on your stove top/BBQ over a low-medium heat for about 8 minutes per side.