Koreanchickeninhotchilisauce Recipes

Steps:

• Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Cut the chicken into 3-inch pieces.
• Divide the wings.
• Mix the chicken with the sugar and marinate for an hour.
• (I used boneless breast and a Zip-Lock bag works well)
• Mix together the other seasonings (all but the water) and marinate for another hour or more.
• 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.
• Serve warm with rice, salads, and kimchi.

Steps:

• Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
• Light a grill, making sure to include a zone of indirect heat.
• Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

Steps:

• heat oil in a sauté pan and sauté the chicken drumsticks just until they are golden brown on the outside.
• In a pressure cooker or a crock pot, put the chicken, soy sauce, and ginger in the pot.
• If cooking in a pressure cooker, it should only take about a half hour. crock pot should take longer. I've also cooked it in a Le Creuset dutch oven for 30 minutes and it tasted the same.
• Wait until the last five minutes of cooking to put the carrots and scallions in the pot.