Korean Spicy Chicken (Mae-un Dak Gui)

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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
 
Ingredients
  • 2-3 lbs boneless, skinless thighs, or breast
  • 1/2 onion, peeled and chopped
  • 3-4 garlic cloves
  • 1 inch ginger, peeled
  • 2 Tbsp Korean chili pepper paste (gochujahng)
  • 2 Tbsp Korean red pepper powder (gochugaru)
  • 2 Tbsp soy sauce
  • 2 Tbsp Mirin (or sake if you can't find mirin)
  • 2 Tbsp sugar or honey or Maesil Chung
  • 2 Tbsp Ketchup
  • 1/4 tsp black pepper
  • 1 Tbsp sesame seed oil
  • 1 Tbsp toasted sesame seeds
For the garnish
  • 1 tsp toasted sesame seed
  • Chopped scallions for sprinkling

Direction:
  1. Rinse chicken pieces. Drain, and trim off excess fat. Pound the chicken to an even thickness if necessary.
  2. In a food processor, purée the chopped onion, ginger and garlic until smooth
  3. In a large mixing bowl, combine the puréed onion mixture with all the other ingredients except the chicken.
  4. 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)
  5. Cover the bowl and marinate in the fridge overnight (or for a minimum of at least 8 hours)
  6. Remove the chicken from the fridge at least 30 minutes before cooking
  7. Cook the chicken on your stove top/BBQ over a low-medium heat for about 8 minutes per side.

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