Korean Fire Chicken

Ingredients
  

  • ¼ cup Korean red-pepper flakes (gochugaru)
  • 2 tbsp. Korean red-pepper paste (gochujang)
  • 3 tbsp. light brown sugar
  • 2 tbsp. garlic cloves, peeled and minced
  • 1 tbsp. ginger, minced
  • 1 tbsp. soy sauce
  • ½ tsp. black pepper
  • 1-pound boneless, skinless chicken thighs, cut into ¾-inch cubes
  • 2 tbsp. neutral oil, such as canola or peanut
  • 4-ounces sliced Korean rice cakes, optional
  • 6 to 8 ounces low-moisture mozzarella, thinly sliced
  • 2 scallions, sliced, for garnish

Instructions
 

  • In a medium bowl, combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper; mix well.
  • Add the chicken and stir until it is well coated.
  • If using the rice cakes, swirl the oil into a large, oven-safe skillet, set over medium-high heat, and wait for it to shimmer.
  • Add the rice cakes and cook, turning the cakes often, until they are a little crisp; 3 to 4 minutes.
  • Transfer the rice cakes to a small bowl; set aside.
  • If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.
  • Add the chicken mixture to the pan along with ¼ cup water.
  • Cover and cook, over medium-high heat, stirring occasionally, until the chicken is cooked through; 8 to 10 minutes; adding the rice cakes halfway through, if using.
  • Meanwhile, heat the broiler in your oven.
  • Remove the chicken from the heat.
  • Cover the pan with the sliced mozzarella; slide the pan under the broiler.
  • Cook until the cheese has melted and browned in spots; about 2 minutes.
  • Remove from the oven, sprinkle with scallions; serve immediately, with rice.
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