Best Sticky Chicken Recipe From Korea

Somewhat hot, delicious, sweet, and appetizing, impeccable with a hot bowl of rice or even better, cauliflower rice. This formula has turned into my go-to snappy and simple weeknight supper for as far back as couple of weeks. To make it I utilize this Korean bean stew glue called gochujang. It's made with matured stews and has the most great smoky flavor; and it's not so hot as it looks/sounds.

Recipe by Mike
Source: theironyou.com

  • 1 lb / 453 gr chicken breasts, cut into large chunks
  • 2 tablespoons honey
  • 3 tablespoons gochujang (Korean chili paste)
  • 3 tablespoons soy sauce (or coconut aminos)
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil (I used grapeseed oil)
  • 1 tablespoon sesame seeds
  • 2 scallions, green part only, finely chopped

  1. In a bowl combine honey, gochujang, oil, soy sauce, ginger, and garlic. Mix well until combined.
  2. Place chicken chunks in a resealable bag (or a shallow dish) and pour marinade over it. 
  3. Seal the bag (or cover the dish) and let marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). 
  4. If you don’t have time to marinate, that's okay; it just won't be so deeply flavored.
  5. Remove the chicken from the marinade and set aside.
  6. For Full instructions, Please Visit >> theironyou.com

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